Slow Cooker Pineapple Honey Hickory Country Pork Ribs Step-by-step instructions

Before you start

Before you start, pat the pork ribs dry with paper towels. If the ribs are very thick, cut them into 3-inch pieces so they cook evenly. Drain the pineapple rings and reserve the juice for another use.

Grate the fresh ginger using a fine grater or the small holes of a box grater. Measure the barbecue sauce. You do not need to sear the meat or preheat the slow cooker; just place everything in the insert as directed.

Instructions

Layer and Sauce

1. 1Layer the ribs and pineapple
   Place the country-style pork ribs in the bottom of a 6-quart slow cooker in a single layer, overlapping slightly if needed. Arrange the drained pineapple rings on top of the ribs, tucking them between pieces so they nestle into the meat. Sprinkle the grated fresh ginger evenly over the pineapple and ribs.
   Look for The ribs should be mostly covered by the pineapple rings, and the ginger should be visible across the top.
   Tip If the ribs are very thick, cut them into 3-inch pieces so they cook evenly and fit better.
2. 2Pour on the barbecue sauce
   Pour the honey hickory barbecue sauce evenly over the entire surface of the ribs and pineapple, using a spatula to spread it into an even layer. Make sure every piece of meat is coated with sauce, but do not stir.
   Look for The sauce should cover the meat and pineapple completely, with no dry spots.
   Tip For extra flavor, you can brush sauce onto the sides of the ribs before pouring the rest on top.

The slow cooker should be filled with ribs, pineapple rings, and a generous coating of barbecue sauce. The ginger is scattered over the top, and the sauce covers everything in a thick, glossy layer.

The raw pork is pink, the pineapple is golden, and the aroma is sweet and smoky. Before moving on, make sure no dry spots remain on the meat.

Slow Cook to Tender

3. 3Slow cook until fork-tender
   Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the ribs are fork-tender and easily pull apart. The sauce will bubble and thicken as the meat releases its juices. Do not open the lid during the first 4 hours to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The meat should be so tender that a fork slides in with no resistance and the sauce is bubbling around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If you prefer a thicker glaze, remove the lid for the last 30 minutes and let the sauce reduce.
4. 4Check for doneness
   After the cooking time, test the thickest piece of pork with an instant-read thermometer. It should read at least 145°F (63°C). Then pierce the meat with a fork: it should shred easily. If not, continue cooking for another 30 minutes and check again. Let it rest for 3 minutes before slicing.
   Look for The meat registers 145°F (63°C) and pulls apart with a fork into moist, tender strands.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Country-style ribs are a well-marbled cut; they need enough time to break down collagen, so don't rush them.

After several hours, the slow cooker is bubbling gently, and the sauce has darkened and thickened. The pork is deep brown, and the pineapple rings are caramelized at the edges. The kitchen smells of honey, smoke, and ginger. A fork pierces the meat with no resistance, and the internal temperature reads 145°F (63°C) or higher.

Rest and Serve

5. 5Rest the meat
   Turn off the slow cooker and let the ribs rest in the sauce for at least 3 minutes. This allows the juices to redistribute and the meat to firm up slightly for serving. Use tongs or a carving fork to transfer the ribs to a serving platter, leaving the sauce in the slow cooker.
   Look for The ribs are glistening with sauce and hold their shape when lifted.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If you like extra sauce, spoon some over the ribs after plating.
6. 6Serve with pineapple and sauce
   Arrange the pineapple rings alongside the ribs on a platter or individual plates. Spoon the thickened barbecue sauce from the slow cooker over the top. Serve hot, with extra sauce on the side if desired.
   Look for The pineapple rings are caramelized and tender, and the sauce is glossy and thick.
   Tip For a complete meal, serve with cornbread or coleslaw to soak up the sauce.

The ribs rest in the sauce, absorbing even more flavor. When lifted, they hold together but shred easily. The sauce is thick enough to coat a spoon, and the pineapple rings are tender and sweet. The plate is a picture of glistening pork, golden fruit, and rich barbecue glaze, ready to be devoured.

Common mistakes

One common mistake is opening the slow cooker lid too often, which releases heat and extends cooking time. Another is using a barbecue sauce that is too thin or too sweet, which can result in a watery sauce; look for a thick, honey-based sauce.

Also, do not stir the ingredients once the sauce is added—this can break up the meat and make the sauce cloudy. Finally, be patient: country-style ribs need time to become tender, so resist the urge to crank the heat.

How to tell it’s done

The ribs are done when they are fork-tender and register at least 145°F (63°C) on an instant-read thermometer inserted into the thickest piece. The meat should pull apart easily with a fork, and the sauce should be bubbling and slightly thickened.

If the meat is still tough, continue cooking for another 30 minutes and check again. Remember to let the meat rest for 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