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

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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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

382 calories; 14.4 g total fat; 104 mg cholesterol; 466 mg sodium. 34.1 g carbohydrates; 29.5 g protein; Full Nutrition

Reviews (6)

Read More Reviews

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
(2)
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 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
(2)
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
(2)
Rating: 5 stars
02/22/2018
Delicious sauce and the ribs were very tender. Served over rice with lots of sauce! Read More
(1)
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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)
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
Rating: 5 stars
09/13/2017
Super yummy my new favourite way to make ribs. Read More
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Rating: 5 stars
01/24/2018
great-one minor change. I used rice wine vinegar instead of cider Read More
Rating: 5 stars
03/30/2019
Delicious I ll make again Read More