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Crockpot Pineapple BBQ Ribs

Crockpot pineapple BBQ ribs cook low and slow until the pork turns tender and fall-apart, then get a brief broil for caramelized edges. A pineapple BBQ sauce makes the ribs glossy and sticky with sweet-smoky flavor.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pork ribs
  • 1.2 kg pork ribs (baby back or spare ribs)
Pineapple BBQ sauce
  • 1 cup pineapple chunks
  • 1 cup BBQ sauce
  • 2 tbsp brown sugar
  • 2 garlic minced
  • 1 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 0.5 tsp black pepper

Equipment

  • 1 Dutch oven

Method
 

Prep the ribs
  1. Remove the membrane from the ribs and pat them dry for better sauce cling.
  2. Cut ribs into sections to fit inside the crockpot.
Make the pineapple BBQ sauce
  1. In a bowl, mix BBQ sauce, pineapple chunks, brown sugar, garlic, soy sauce, apple cider vinegar, smoked paprika, and black pepper until combined and glossy.
Slow cook
  1. Place the ribs in the crockpot and pour the pineapple BBQ sauce over them evenly.
  2. Cook on low for 6–7 hours until the ribs are tender and easily pull apart.
Broil and glaze
  1. Transfer the ribs to a baking tray once tender.
  2. Brush with extra sauce and broil briefly until caramelized with sticky, browned spots.
Serve
  1. Serve with sauce spooned over the top so each bite is coated.

Notes

For the stickiest glaze, keep a close eye during broiling—caramelized spots form quickly under high heat. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 2 months. For a lower-sugar option, choose a no-sugar-added BBQ sauce and keep the pineapple for natural sweetness.