Slow Cooker Pineapple BBQ Short Ribs Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and dry. If your short ribs are in long strips, cut them into individual pieces so they fit in a single layer. Drain the pineapple rings well, reserving the juice for another use if you like.

Grate the fresh ginger on a microplane or fine grater—no need to peel it first, just wash it. Measure out the BBQ sauce. Have all your ingredients ready on the counter so the assembly takes just a few minutes.

Instructions

Layer and sauce

1. 1Layer the ribs and toppings
   Place the beef short ribs in the bottom of a 6-quart slow cooker in a single layer. Arrange the pineapple rings over the ribs, tucking some between them. Sprinkle the grated ginger evenly over the top.
   Look for The ribs should be mostly covered by the pineapple and ginger.
   Tip If the ribs are very thick, cut them into individual pieces so they fit in one layer.
2. 2Pour the sauce
   Pour the BBQ sauce over the ribs and pineapple, using a spatula to spread it evenly so all the meat is coated. No need to stir; the sauce will blend during cooking.
   Look for The sauce should cover the meat and pineapple completely.
   Tip Use a thick sauce so it clings to the meat instead of thinning out.

The ribs should be nestled in a single layer, topped with golden pineapple rings and a sprinkle of fresh ginger. The BBQ sauce should be poured evenly over everything, creating a glossy, dark red coating.

The raw ribs will look marbled and the sauce will pool around them. This is the 'dump it in' stage—no stirring needed, just make sure every surface is covered.

Slow cook

3. 3Slow cook until tender
   Cover the slow cooker and cook on low for 8 hours, or on high for 4-5 hours, until the meat is fork-tender and nearly falling off the bone. Do not lift the lid during the first 6 hours on low or 3 hours on high. Let it rest for 3 minutes before slicing.
   Look for The meat should be very tender and easily pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Low and slow gives the best texture; high heat can make the meat stringy.

As the slow cooker works, the aroma of BBQ and ginger will fill the kitchen. After 6-8 hours, the sauce will have darkened and thickened, and the ribs will be bathed in a bubbling, glossy glaze. The pineapple rings will have softened and slightly caramelized at the edges. The meat should be visibly shrinking from the bone and look tender enough to pull apart with a fork.

Rest and serve

4. 4Rest and serve
   Turn off the slow cooker. Let the ribs rest in the sauce for 5 minutes. Using tongs, carefully transfer the ribs to a serving plate, spooning some of the pineapple and sauce over the top. Let the meat rest at least 3 minutes before serving.
   Look for The ribs should be glistening with sauce and the pineapple caramelized.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Skim excess fat from the sauce before serving if desired.

After turning off the slow cooker, the ribs should be resting in a rich, sticky sauce. The meat will be deeply browned and glistening, and the pineapple will be soft and sweet. Use tongs to transfer the ribs to a platter, spooning extra sauce and pineapple over the top. The meat should be so tender that it nearly falls apart as you lift it.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets heat escape and extends the cooking time. Trust the process and keep the lid on. Another is using a thin BBQ sauce that turns watery; opt for a thick, premium sauce.

Also, don't skip draining the pineapple—excess liquid can make the sauce too thin. Finally, resist the urge to stir the pot while cooking; the layers will meld on their own.

How to tell it’s done

The ribs are done when the meat is fork-tender and easily pulls away from the bone. Insert a fork into the thickest part of a rib—it should slide in with almost no resistance.

For food safety, the internal temperature should reach at least 145°F (63°C) for whole-cut beef, but because of the long cook, it will likely be higher. Let the ribs rest at least 3 minutes before serving to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest