Summer may be prime grilling season, but you don't need a grill to make outstanding finger-licking ribs for your family and friends. This recipe utilizes both your oven and your slow cooker to create delectable Hawaiian pineapple ribs that will leave your family begging for more. While spareribs are less expensive,
baby back ribs are lean but tender and are perfectly suited to slow cooking.
There's lots of room for improvising or customizing your dry rub and barbecue sauce, so feel free to adapt the recipe using your secret recipe or just follow along for a meal that comes together super fast but will linger in your memory.
Ingredients:
6 pounds pork baby back ribs (bone in), cut into 6 equal pieces
1 cup pineapple chunks, fresh, frozen, or canned
6 ounces cola-flavored soda
1/3 cup honey
1 tablespoon lemon juice, preferably fresh
1/2 tablespoon lime juice, preferably fresh
Let's get started!
1. Begin by preheating your oven to 400 degrees. Rub the contents of one sauce mix pouch on both sides of the ribs.
2. Bake in the oven for 15 minutes on a cookie sheet, then flip and cook for 15 minutes more. Tip: By precooking the ribs, you'll seal in all their natural juices, so they will stay tender and succulent while slow cooking.
3. While the ribs are baking, combine the remaining ingredients in a blender until smooth. Tip: If you like "wet" ribs, save some of the mixture to baste on the finished ribs just before serving.
4. Layer the sauce and ribs in the slow cooker until the final layer is topped with sauce. Cover and cook for 7-8 hours on low or 3-4 hours on high.
5. Remove from the slow cooker, baste with the sauce you set aside, and finish with a squeeze of lemon and lime. Enjoy!
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