Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooker Pineapple Molasses Beef Short Ribs Tips, FAQ & printable recipe

Name: Slow-Cooker Pineapple Molasses Beef Short Ribs
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: American
Ingredients: 4 lb bone-in English-cut beef short ribs; 1 can (20 oz) pineapple rings in juice, drained; 2 tbsp fresh ginger, grated; 1 1/2 cups molasses garlic BBQ sauce

By Clara Weller · Oct 28, 2026

Slow-cooker pineapple molasses beef short ribs in a black crockpot

Prep: 10 min
Cook: 8 h
Total: 8 h 10 min
Serves: 6

Tips for success

For the best flavor, choose a BBQ sauce that is thick and has a deep molasses flavor. If the sauce is too thin, it will not cling to the meat as well.

You can also add a tablespoon of molasses to the sauce for extra depth. The ginger should be freshly grated, not dried, to get the bright, aromatic quality that complements the pineapple.

When serving, use a fork to lift the ribs gently, as they will be very tender.

If you want a thicker sauce, transfer the cooking liquid to a saucepan and simmer over medium heat for 10 to 15 minutes, or until it reduces and thickens. Spoon the reduced sauce over the ribs just before serving.

Variations

Spicy Kick: Add 1 to 2 teaspoons of sriracha or a pinch of cayenne pepper to the BBQ sauce before pouring it over the ribs. The heat balances the sweetness of the pineapple and molasses.
Honey Garlic Twist: Replace the molasses garlic BBQ sauce with a honey garlic sauce. Use 1 cup honey, 1/4 cup soy sauce, 4 cloves minced garlic, and 2 tablespoons rice vinegar. Omit the molasses.
Pineapple Salsa Finish: After cooking, top the ribs with a fresh salsa made from diced pineapple, red onion, cilantro, and lime juice. This adds a bright, fresh contrast to the rich meat.
Root Beer Braise: For a deeper, slightly sweet flavor, replace 1/2 cup of the BBQ sauce with root beer. The soda adds a subtle spiced sweetness and helps tenderize the meat.

Storage and make-ahead

Fridge: Store leftover ribs in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools.
Freezer: Freeze leftover ribs in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat gently on the stovetop over low heat, or in the microwave in 30-second bursts, until heated through.

Store leftover ribs in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools. Reheat gently on the stovetop or in the microwave, adding a splash of water or beef broth if needed to loosen the sauce.

This recipe can be made up to 2 days ahead. Cook the ribs as directed, then let them cool completely in the sauce. Transfer to an airtight container and refrigerate. When ready to serve, reheat gently on the stovetop or in the oven at 350°F (175°C) until heated through.

Serving ideas

Serve the ribs over creamy mashed potatoes, rice, or buttered egg noodles to soak up the delicious sauce.

The sweet and tangy flavors also pair well with a simple green salad or roasted vegetables. For a family-style dinner, place the ribs on a large platter and let everyone help themselves.

Garnish with a sprinkle of fresh chopped parsley or sliced green onions for a pop of color, though the video does not show this.

The pineapple rings can be served alongside the ribs as a sweet, caramelized side. This dish is hearty and satisfying on its own, but a side of crusty bread is always welcome.

Frequently asked questions

Can this recipe be made with boneless short ribs?

Yes, boneless short ribs can be used. They will cook faster, so check for tenderness at 6 to 7 hours. The cooking time may be shorter because there is no bone to slow down heat transfer. Always ensure the internal temperature reaches at least 145°F (63°C) before resting.

Why is the sauce too thin after cooking?

If the sauce is too thin, it may be because the BBQ sauce was not thick enough or because the pineapple released extra juice. To fix this, remove the ribs and simmer the sauce on the stovetop over medium heat for 10 to 15 minutes, or until it reduces to a syrupy consistency.

Can this dish be made in an Instant Pot?

Yes, the Instant Pot can be used. Sear the ribs on the sauté setting first, then add the remaining ingredients. Cook on high pressure for 45 minutes, then allow a natural release for 15 minutes. The texture will be slightly different but still delicious.

What can be served with these short ribs?

The sweet and savory sauce pairs well with mashed potatoes, rice, or egg noodles. Roasted vegetables, such as carrots or green beans, also make a good side. The pineapple rings from the slow cooker can be served as a garnish.

How should leftovers be reheated?

Reheat leftovers gently on the stovetop over low heat, or in the microwave in 30-second bursts. Add a splash of water or beef broth to loosen the sauce if it has thickened. Avoid overheating, as the meat may become dry.

Recipe card

Slow-Cooker Pineapple Molasses Beef Short Ribs

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

4 lb bone-in English-cut beef short ribs
1 can (20 oz) pineapple rings in juice, drained
2 tbsp fresh ginger, grated
1 1/2 cups molasses garlic BBQ sauce

Instructions

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.
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.
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.
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.
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.
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.
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.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories: 520
Protein: 38 g
Carbohydrates: 28 g
Fat: 28 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.