Hawaiian Barbeque Ribs (slowcooker)




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2 small racks baby back ribs (1 1/2 to 2 pounds each), cut in half

Kosher salt and freshly ground pepper

2 tablespoons vegetable oil

3 tablespoons ancho chile powder

2/3 cup teriyaki-style barbecue sauce (such as Sweet Baby Ray's)

1/3 cup apple cider vinegar

1 tablespoon grated peeled fresh ginger

2 cloves garlic, grated

1/4 cup pineapple preserves

2 tablespoons ketchup

2 scallions, thinly sliced on an angle


Generously season the ribs with salt and pepper

Rub with the vegetable oil

Sprinkle with the chile powder - pressing to adhere.


- 1/3 cup barbecue sauce

- Vinegar

- ginger

- garlic

Add the ribs and turn to coat in the sauce.

Cover and cook on low until the ribs are tender

(7 hours)

Preheat broiler

Transfer the ribs to a rimmed baking sheet

Remove 1/4 cup of the cooking liquid to a small bowl and whisk in:

- remaining 1/3 cup barbecue sauce

- pineapple preserves

- ketchup

Brush the pineapple sauce all over the ribs to coat completely; arrange bone-side down

Broil until the sauce is sticky and the ribs are lightly charred in spots

(3 to 5 min)

Top with scallions




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