This recipe is always delicious. It works perfectly for a crowd. We usually serve it with rice.

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Recipe Summary

prep:
10 mins
cook:
8 hrs
total:
8 hrs 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place ribs in slow cooker.

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  • Mix pineapple with juice, tomato sauce, green bell pepper, onion, brown sugar, cider vinegar, tomato paste, Worcestershire sauce, and garlic together in a bowl; pour over the ribs.

  • Cook on Low until ribs are cooked through and tender, 8 to 10 hours.

Nutrition Facts

382 calories; protein 29.5g; carbohydrates 34.1g; fat 14.4g; cholesterol 104.2mg; sodium 466.3mg. Full Nutrition
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Reviews (10)

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Most helpful positive review

Rating: 5 stars
07/28/2017
Delicious! I basically followed the recipe with a few additions and baked it in the oven. Used only 2 Tbs. tomato paste, and 1 red bell pepper since that is what I had, large chop. Additions were: 2 carrots and 2 ribs of celery both sliced on bias, 3 Tbs. minced ginger, 2 chopped and seeded jalapeno peppers for a hint of heat, 4 star anise, and 1 tsp. sesame oil. Sprinkled ribs with seasoned salt and black pepper before adding the sauce. Used a large 12" frying pan with a lid so I didn't have to fool with covering with foil. Baked at 350 degrees for 2 hours covered, then 1/2 hour uncovered to reduce sauce. It was wonderfully full of flavor and will make again. This was the first time I had made them without browning the ribs first and it didn't seem to make a difference. However, I did pull the ribs up from the bottom of the pan after removing the lid so they could get a little brown. Skimmed fat from sauce after removing other ingredients. UPDATE: Made again, but simmered on top of the stove. Increased brown sugar to 2/3 c., vinegar to 1/3 c., and added 1/4 tsp. cinnamon. Reserved 2 Tbs. pineapple juice to add at end with 2 Tbs. of cornstarch to thicken sauce; and set aside pineapple chunks for later. Added carrots, celery, and bell pepper after 1 hour to preserve flavor and texture; added pineapple chunks after 2 hours; added cornstarch slurry at end, cooked 5 minutes. Flavor is fantastic and better than before. Cooked extra 30 min. because extra thick ribs Read More
(3)
11 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/28/2017
Delicious! I basically followed the recipe with a few additions and baked it in the oven. Used only 2 Tbs. tomato paste, and 1 red bell pepper since that is what I had, large chop. Additions were: 2 carrots and 2 ribs of celery both sliced on bias, 3 Tbs. minced ginger, 2 chopped and seeded jalapeno peppers for a hint of heat, 4 star anise, and 1 tsp. sesame oil. Sprinkled ribs with seasoned salt and black pepper before adding the sauce. Used a large 12" frying pan with a lid so I didn't have to fool with covering with foil. Baked at 350 degrees for 2 hours covered, then 1/2 hour uncovered to reduce sauce. It was wonderfully full of flavor and will make again. This was the first time I had made them without browning the ribs first and it didn't seem to make a difference. However, I did pull the ribs up from the bottom of the pan after removing the lid so they could get a little brown. Skimmed fat from sauce after removing other ingredients. UPDATE: Made again, but simmered on top of the stove. Increased brown sugar to 2/3 c., vinegar to 1/3 c., and added 1/4 tsp. cinnamon. Reserved 2 Tbs. pineapple juice to add at end with 2 Tbs. of cornstarch to thicken sauce; and set aside pineapple chunks for later. Added carrots, celery, and bell pepper after 1 hour to preserve flavor and texture; added pineapple chunks after 2 hours; added cornstarch slurry at end, cooked 5 minutes. Flavor is fantastic and better than before. Cooked extra 30 min. because extra thick ribs Read More
(3)
Rating: 5 stars
02/22/2018
Delicious sauce and the ribs were very tender. Served over rice with lots of sauce! Read More
(1)
Rating: 5 stars
10/29/2019
The ONLY thing I did different than recipe was brown the meat on all sides before putting in crockpot. This recipe was very good! My husband really enjoyed it over rice. It s so easy and such a hit I will definitely be making it again. And again. Thank You Jemaco2!!:) Read More
(1)
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Rating: 5 stars
12/21/2016
My husband and I really enjoyed these! The only changes I made to the recipe were to use hot banana peppers instead of green peppers because that is all I had on hand (and they worked great, gave a nice little bit of heat) and I used stevia instead of brown sugar. I served rice on the side and used the sauce over that. My husband likes things a little spicier so he added some sriracha. Really yummy. Read More
(1)
Rating: 5 stars
11/02/2020
I followed the directions with minor changes as I had no Worcestershire sauce & used Teryaki sauce instead & subbed red peppers for the green peppers. I was worried I wouldn't have enough sauce in the crockpot, but I was pleasantly surprised that there was plenty. In fact I will use some of the left over sauce to pour over roasted chicken tonight. Read More
Rating: 4 stars
11/14/2020
Good! I needed to make ribs differently than the normal bbq. Read More
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Rating: 5 stars
10/01/2020
Excellent Read More
Rating: 5 stars
09/13/2017
Super yummy my new favourite way to make ribs. Read More
Rating: 5 stars
01/24/2018
great-one minor change. I used rice wine vinegar instead of cider Read More
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