Fajita Chicken and Rice Dinner
Golden chicken, colourful peppers, and rice that soaks up every bit of that lime-spiked flavour.
Dinner ·
Slow-Cooker Pineapple Baby Back Ribs
Slow-Cooker Pineapple Baby Back Ribs. Made with ribs, pineapple and cumin. Get ingredient amounts and step-by-step instructions.
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Ingredients at original yield
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- ½ teaspoon cayenne
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 2 teaspoons garlic powder
- 2 lb baby back ribs (905 g)
- 20 oz diced pineapple, 1 can (565 g)
- 28 oz barbecue sauce, 1 bottle (795 g)
How to make Slow-Cooker Pineapple Baby Back Ribs
Timing details
No verified total time is available. Review the method for preparation, cooking and waiting times.
- Cooking Step 5
- 4 hours
- 01
In a small bowl, combine the salt, pepper, onion powder, cayenne, cumin, chili powder, and garlic powder.
- 02
Rub the spice mix all over the baby back ribs.
- 03
Drain the juice from the can of pineapple and add to the slow cooker, along with the barbecue sauce. Stir to combine.
- 04
Add the diced pineapple and ribs to the slow cooker and cover with the sauce.
- 05
Cover and cook on high for 4 hours. Halfway through, flip the racks of ribs so the one that was previously on the bottom is now on top. Cover with more sauce.
- 06
Remove the ribs from the slow cooker and cut into individual pieces. Serve with the leftover sauce and pineapple chunks.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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