This 4-ingredient slow cooker Hawaiian pork ribs recipe is my kind of Sunday dinner: you literally toss raw spare ribs into the slow cooker, pour three simple things over the top, and let the magic happen while you live your life. The sweet, tangy pineapple and a touch of soy and brown sugar give it that classic Hawaiian-inspired vibe without any fuss. It’s the kind of meal that makes the whole house smell amazing and has your husband (and kids, and neighbors) asking when you’re making it again.
These Hawaiian pork ribs are rich and saucy, so I love serving them over fluffy white rice or coconut rice to soak up every drop. Add a simple side like steamed green beans, roasted broccoli, or a bagged coleslaw mix tossed with a light dressing for some crunch and freshness. If you’re feeding a crowd on game day, pile the rib meat onto toasted slider buns with a little extra sauce and some pineapple chunks on top. A cold beer, iced tea, or sparkling water with lime rounds everything out.
4-Ingredient Slow Cooker Hawaiian Pork RibsServings: 4-6
Ingredients
3 to 4 pounds pork spare ribs, raw (cut into 3- to 4-rib sections)
1 (20-ounce) can crushed pineapple in juice (do not drain)
1/2 cup low-sodium soy sauce
1/2 cup packed light brown sugar
Directions
Place the raw pork spare ribs in the bottom of a 5- to 7-quart slow cooker, arranging them in as even a layer as possible. It’s fine if they overlap a bit.
In a medium bowl or large measuring cup, whisk together the crushed pineapple with all its juice, soy sauce, and brown sugar until the sugar is mostly dissolved. The mixture will be a vibrant golden-yellow color.
Pour the pineapple mixture evenly over the ribs in the slow cooker, making sure all the meat is coated. Use a spoon to nudge the ribs around so the liquid gets underneath and between the pieces.
Cover and cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the ribs are very tender and the meat is pulling away from the bones. Avoid lifting the lid too often so the heat stays consistent.
Once the ribs are tender, carefully transfer them to a platter or baking sheet using tongs; they will be very soft and may fall apart. Skim excess fat from the surface of the cooking liquid with a spoon.
Optional but recommended for extra flavor: Preheat your oven broiler to high and line a baking sheet with foil. Arrange the ribs in a single layer, brush or spoon some of the cooking liquid over the tops, and broil for 3 to 5 minutes until the edges caramelize and get a little char. Watch closely so they don’t burn.
While the ribs broil, you can simmer the remaining cooking liquid in a small saucepan over medium-high heat for 5 to 10 minutes to thicken slightly, if you like a richer sauce. Stir occasionally and reduce to your preferred consistency.
Serve the ribs hot with the pineapple-soy sauce spooned over the top, and extra on the side for drizzling over rice or vegetables.
Variations & Tips
For a bit of heat, add 1 to 2 teaspoons of crushed red pepper flakes or a tablespoon of sriracha to the pineapple mixture before pouring it over the ribs. If you prefer a smokier flavor, use smoked soy sauce (or add 1/2 teaspoon liquid smoke) and finish the ribs under the broiler or on a hot grill for a few minutes per side. To make it slightly less sweet, reduce the brown sugar to 1/4 cup or use pineapple tidbits in juice instead of crushed pineapple. You can also swap in boneless country-style pork ribs, but start checking for tenderness about 30 minutes earlier, as they may cook faster. For a more teriyaki-style sauce, stir in 1 tablespoon rice vinegar and 1 teaspoon grated fresh ginger with the pineapple mixture. Food safety tips: Always start with raw ribs that have been kept refrigerated at 40°F (4°C) or below and do not leave them at room temperature for more than 2 hours before cooking. Cook the ribs until they reach at least 145°F (63°C) internally, though for tenderness you’ll likely be above 190°F when they’re done. If you cool leftovers, refrigerate them within 2 hours of cooking in shallow containers, and reheat to 165°F (74°C) before serving again. Avoid cross-contamination by washing your hands, cutting boards, knives, and any surfaces that touched the raw ribs or their packaging with hot, soapy water.
