Slow-Cooker Pineapple Honey Hickory Baby Back Ribs Step-by-step instructions

Before you start

Before you start, take the ribs out of the refrigerator and let them sit at room temperature for about 30 minutes. This helps them cook more evenly.

Pat them dry with paper towels to remove any excess moisture, which helps the sauce adhere better. Prepare the pineapple rings by draining them well, and grate the fresh ginger. Have your slow cooker ready and wipe the insert clean.

Instructions

Layer and Sauce

1. 1Prepare and Layer the Ribs
   Remove the ribs from the refrigerator and pat them dry with paper towels. If there is a thin membrane on the bone side, peel it off. Place the racks side by side in the slow cooker, meaty side up, cutting them to fit if necessary.
   Look for The ribs should fit snugly in a single layer, overlapping as little as possible.
   Tip Cutting the racks in half makes them easier to fit and serve.
2. 2Top with Pineapple and Ginger
   Lay the pineapple rings over the ribs in a single layer, tucking any extra rings between the racks. Sprinkle the grated ginger evenly over the pineapple and ribs.
   Look for The pineapple rings should cover most of the rib surface, and the ginger should be scattered evenly.
   Tip Grate the ginger on a microplane for a finer texture that melts into the sauce.
3. 3Pour on the BBQ Sauce
   Pour the honey hickory barbecue sauce over the ribs and pineapple, using a spatula to spread it evenly. Make sure the top of the ribs are well coated, but do not stir.
   Look for The sauce should cover the ribs and pineapple in a thick, even layer.
   Tip If the sauce is very thick, warm it slightly for easier pouring.

The ribs are arranged in the slow cooker, topped with pineapple rings and ginger, and covered with BBQ sauce.

The setup is neat and colorful, with the sauce coating everything evenly. The raw ribs should be pink and fresh, and the pineapple rings should be bright and juicy.

Slow-Cook and Tenderize

4. 4Slow-Cook the Ribs
   Cover the slow cooker and cook on LOW for 8 hours, or until the meat is tender and easily pulls away from the bone. Do not open the lid during cooking to maintain even heat. Let it rest for 3 minutes before slicing.
   Look for After 8 hours, the ribs should be very tender, and the sauce should be bubbling and slightly thickened.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the ribs are not quite tender, cook for an additional 30–60 minutes and check again.
5. 5Check the Internal Temperature
   Use an instant-read thermometer to check the thickest part of the meat, avoiding the bone. It should read at least 145°F (63°C). If it is below that, continue cooking and check again after 15 minutes. Let it rest for 3 minutes before slicing.
   Look for The thermometer should read 145°F (63°C) or higher.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Because the ribs are slow-cooked, they will likely be well above 145°F; that's fine as long as they are tender.
6. 6Let the Ribs Rest
   Turn off the slow cooker and let the ribs rest in the sauce for 10 minutes. This allows the juices to redistribute and makes the meat easier to handle.
   Look for The sauce should settle slightly, and the ribs will look glossy.
   Tip Resting also lets the meat firm up slightly, so it doesn't fall apart when you lift it.

After 8 hours on low, the slow cooker is bubbling gently, and the sauce has thickened and turned a deep amber color. The ribs are visibly tender, with the meat starting to pull away from the bones. The aroma is sweet, smoky, and inviting, with notes of pineapple and ginger.

Rest and Serve

7. 7Transfer the Ribs to a Platter
   Using tongs, carefully lift the ribs out of the slow cooker and place them on a cutting board or serving platter. Spoon some of the sauce and pineapple from the slow cooker over the top.
   Look for The ribs should be glistening with sauce, and the pineapple should be caramelized.
   Tip If the ribs are very tender, support them with a spatula when lifting.
8. 8Serve the Ribs
   Cut the ribs between the bones and serve hot, with extra sauce from the slow cooker if desired. The pineapple rings can be served alongside or on top of the ribs.
   Look for The meat should be pulling away from the bones and look juicy and caramelized.
   Tip Serve with plenty of napkins — these ribs are messy in the best way.

After resting, the ribs are lifted out with tongs, glistening with sauce. The meat is so tender it threatens to fall apart. The pineapple rings are caramelized and soft. Spoon extra sauce over the top for a glossy finish, and the ribs are ready to serve.

Common mistakes

One common mistake is opening the slow cooker too often, which lets out heat and extends cooking time. Another is not removing the membrane from the ribs, which can make them chewy.

Also, be careful not to use too much sauce, as the ribs will release liquid as they cook, thinning the sauce. If the sauce is too thin at the end, you can simmer it on the stovetop to reduce it.

How to tell it’s done

The ribs are done when the meat is very tender and easily pulls away from the bone. Use an instant-read thermometer to check the thickest part of the meat, avoiding the bone; it should read at least 145°F (63°C).

However, because of the long slow-cooking time, the ribs will likely be well above this temperature. The ultimate test is that the meat can be pierced with a fork with little resistance and nearly falls off the bone when lifted.

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