Slow-Cooker Hawaiian Barbecue Ribs

Hawaiian barbecue has a sweet teriyaki-like flavor. For extra char, we finished these ribs under the broiler.
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  • Level: Intermediate
  • Total: 7 hr 30 min
  • Active: 30 min
  • Yield: 4 servings
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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


  1. Generously season the ribs with salt and pepper, then rub with the vegetable oil and sprinkle with the chile powder, pressing to adhere. Whisk 1/3 cup barbecue sauce, the vinegar, ginger and garlic in a 6- to 8-quart slow cooker. Add the ribs and turn to coat in the sauce. Cover and cook on low until the ribs are tender, 7 hours.
  2. Preheat the broiler. Transfer the ribs to a rimmed baking sheet. Remove 1/4 cup of the cooking liquid to a small bowl and whisk in the remaining 1/3 cup barbecue sauce, the pineapple preserves and ketchup. 
  3. 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 minutes. Top with the scallions.