Crockpot Hawaiian Barbecue Ribs

Crockpot Hawaiian barbecue ribs. Indulge in the sweet and savory flavors of Hawaiian barbecue ribs. Perfectly cooked in your slow cooker, this easy recipe will have you saying ‘aloha’ to deliciousness. Try it now!

How to Cook Hawaiian Barbecue Ribs in a Crockpot

To prepare Crockpot Hawaiian Barbecue Ribs, start by seasoning 2 small racks of baby back ribs with Kosher salt and freshly ground pepper. Next, heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Sear the ribs until browned on all sides, then transfer them to the crockpot. In a bowl, mix 3 tablespoons of ancho chile powder with 2/3 cup of barbecue sauce. Pour this mixture over the ribs in the crockpot, ensuring they are evenly coated.

Cover the crockpot and cook the ribs on low heat for 6-8 hours or on high heat for 3-4 hours, until the meat is tender and falls off the bone. Throughout the cooking process, baste the ribs with the sauce from the bottom of the crockpot to keep them moist and flavorful.

The slow-cooking method allows the flavors to meld together, resulting in juicy, tender ribs with a perfect balance of sweetness and smokiness. Serve the Crockpot Hawaiian Barbecue Ribs hot, garnished with fresh pineapple chunks and chopped cilantro for a tropical twist that will delight your taste buds.

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Hawaiian Ribs Serving Suggestions

For serving suggestions that complement the tropical flavors of your Crockpot Hawaiian Barbecue Ribs, consider pairing them with traditional Hawaiian side dishes. One popular choice is a side of sticky white rice, which helps balance the richness of the ribs with its simplicity. Another classic accompaniment is macaroni salad, a creamy and tangy dish that adds a refreshing contrast to the smoky flavors of the ribs.

For a more vibrant and colorful presentation, you can also serve the ribs with a side of Hawaiian coleslaw. This crunchy and slightly sweet salad, made with cabbage, carrots, pineapple, and a tangy dressing, adds a tropical flair to your meal. Additionally, grilled pineapple slices make a delicious and visually appealing garnish that enhances the overall Hawaiian theme of the dish.

To complete the meal, consider offering a selection of tropical fruits such as sliced mangoes, papayas, or lychees. These fresh and juicy fruits provide a refreshing palate cleanser between bites of the savory ribs. With these serving suggestions, you can create a Hawaiian-inspired feast that transports your taste buds to a sunny island paradise.

How to Store Leftovers

After enjoying your delicious Crockpot Hawaiian Barbecue Ribs, you may find yourself with some leftovers that you want to preserve for later enjoyment. Properly storing your leftover ribs will help maintain their flavor and quality.

To store your leftover Hawaiian barbecue ribs, start by allowing them to cool to room temperature. Once cooled, transfer the ribs to an airtight container or resealable plastic bag. Make sure to remove as much air as possible to prevent freezer burn. Label the container with the date to keep track of freshness.

For short-term storage, you can refrigerate the ribs for up to 3-4 days. Simply place the container in the refrigerator and reheat the ribs in the oven or microwave when ready to eat.

If you want to store the ribs for a longer period, freezing is the best option. Hawaiian barbecue ribs can be frozen for up to 2-3 months. When ready to enjoy, thaw the ribs overnight in the refrigerator before reheating.

Crockpot Hawaiian Barbecue Ribs

Hawaiian BBQ ribs are a delicious dish that combines the flavors of traditional American barbecue with tropical Hawaiian influences. These ribs typically feature tender pork ribs that are seasoned with a sweet and savory Hawaiian barbecue sauce.

Ingredients

• 2 racks baby back ribs, halved
• kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 3 tablespoons ancho chile powder
• 2/3 cup (160 ml) BBQ sauce
• 1/3 cup (80 ml) apple cider vinegar
• 1 tablespoon grated ginger
• 2 cloves garlic, peeled and grated
• 1/4 cup (60 ml) pineapple preserves
• 2 tablepoons ketchup
• sesame seeds

Method