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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Ingredients

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

Directions

  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. 

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