Slow-Cooker Hawaiian Barbecue Ribs
Hawaiian barbecue has a sweet teriyaki-like flavor. For extra char, we finished these ribs under the broiler.
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
- 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.
- 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.
- 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.
