Slow-Cooker Pineapple Molasses Beef Short Ribs Step-by-step instructions

Before you start

Before you start, pat the short ribs dry with paper towels and trim any large excess fat if desired. Drain the pineapple rings and reserve the juice for another use or to add a little extra liquid to the slow cooker.

Grate the ginger using a fine grater. Have your molasses garlic BBQ sauce measured and ready to pour. No other prep is needed.

Instructions

Layer and Sauce

1. 1Layer the Short Ribs
   Place the beef short ribs in the bottom of a 6-quart slow cooker, arranging them in a single layer as much as possible. They can overlap slightly if needed.
   Look for The ribs should cover the bottom of the slow cooker evenly.
   Tip If the ribs are very long, they can be cut in half to fit better.
2. 2Add Pineapple and Ginger
   Lay the pineapple rings over the top of the ribs, tucking them between the pieces. Sprinkle the grated ginger evenly over the pineapple and ribs.
   Look for The pineapple rings should cover most of the meat surface.
   Tip Use the back of a spoon to press the ginger into the pineapple so it doesn't clump.
3. 3Pour Over the Sauce
   Pour the molasses garlic BBQ sauce over the ribs and pineapple, using a spatula to spread it into an even layer. Make sure the sauce reaches the sides and bottom of the slow cooker.
   Look for The sauce should coat the ribs and pineapple in a thick, glossy layer.
   Tip If using a thicker sauce, thin it with 2 tablespoons of water to help it spread.

At the end of this phase, the slow cooker contains a neat layer of short ribs topped with pineapple rings and grated ginger. The molasses garlic sauce is poured over everything, creating a dark, glossy coating. The aromas of molasses and garlic are already inviting, and the ginger adds a fresh, spicy note.

Slow-Cook Until Tender

4. 4Slow-Cook on Low
   Cover the slow cooker and cook on low for 8 to 10 hours, until the meat is fork-tender and easily pulls away from the bone. Avoid lifting the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently and the meat will look darkened and glossy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce seems too thin at the end, remove the lid and cook on high for 20 minutes to reduce.
5. 5Check for Tenderness
   After 8 hours, test a rib with a fork. The meat should be fork-tender and nearly falling off the bone. If not, continue cooking for another 30 to 60 minutes.
   Look for The meat should shred easily with a fork and show no resistance.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a digital thermometer to check that the internal temperature reaches at least 145°F (63°C) before resting.

After 8 to 10 hours, the kitchen smells richly of braised beef and sweet molasses. The sauce is bubbling gently around the edges, and the meat has darkened and shrunk slightly.

The ribs look glistening and tender, and a fork inserted into the meat meets no resistance. The pineapple rings have softened and caramelized.

Rest and Serve

6. 6Rest the Ribs
   Turn off the slow cooker and let the ribs rest in the warm sauce for at least 10 minutes before serving. This allows the juices to redistribute and the meat to firm up slightly.
   Look for The sauce will settle and the meat will look moist and glistening.
   Tip Resting the meat makes it easier to lift without breaking apart.
7. 7Serve the Ribs
   Using a fork, carefully lift the ribs from the slow cooker, letting any excess sauce drip back. Place them on a serving plate and spoon some of the sauce and pineapple over the top.
   Look for The ribs should be glistening with sauce and the pineapple caramelized.
   Tip For a neat presentation, remove the bones before serving if desired.

After resting, the ribs are moist and glossy, with the sauce clinging to every surface. The meat is so tender that it threatens to slip off the bone at the slightest nudge. The pineapple rings are soft and sweet, and the sauce has thickened to a syrupy consistency. The dish is ready to be plated and enjoyed.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets out heat and extends the cooking time. Another is using a sauce that is too thin, which can result in a watery final dish.

To avoid this, choose a thick, high-quality BBQ sauce and, if needed, simmer the sauce on the stovetop after cooking to reduce it. Also, be sure to drain the pineapple well so the sauce doesn't become too sweet.

How to tell it’s done

The ribs are done when they are fork-tender and the meat easily pulls away from the bone. The internal temperature should reach at least 145°F (63°C) for food safety, but because of the long, slow cooking, it will likely be much higher.

Let the meat rest for at least 10 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