Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus

Advertisement

Slow-Cooker Pineapple Baby Back Ribs

by Claire Nolan, Alexa and Alexander Roberts featured in Best Ribs Recipes

Inspired by ifoodreal.com

Ingredients

for 4 servings

  • 1 tablespoon
    salt
  • 1 teaspoon
    pepper
  • 1 teaspoon
    onion powder
  • ½ teaspoon
    cayenne
  • 2 teaspoons
    ground cumin
  • 1 teaspoon
    chili powder
  • 2 teaspoons
    garlic powder
  • 2 lb
    baby back ribs (905 g)
  • 20 oz
    diced pineapple, 1 can (565 g)
  • 28 oz
    barbecue sauce, 1 bottle (795 g)
    Calories 1043
    Fat 53g
    Carbs 101g
    Fiber 4g
    Sugar 78g
    Protein 36g

Estimated values based on one serving size.

Advertisement

Preparation

  1. In a small bowl, combine the salt, pepper, onion powder, cayenne, cumin, chili powder, and garlic powder.
  2. Rub the spice mix all over the baby back ribs.
  3. Drain the juice from the can of pineapple and add to the slow cooker, along with the barbecue sauce. Stir to combine.
  4. Add the diced pineapple and ribs to the slow cooker and cover with the sauce.
  5. Cover and cook on high for 4 hours. Halfway through, flip the racks of ribs so the one that was previously on the bottom is now on top. Cover with more sauce.
  6. Remove the ribs from the slow cooker and cut into individual pieces. Serve with the leftover sauce and pineapple chunks.
  7. Enjoy!
 

Advertisement

Advertisement

Advertisement