Ingredients
4
4 servings
- •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
- •20 oz diced pineapple
- •28 oz barbecue sauce
Instructions
- In a small bowl, combine the salt, pepper, onion powder, cayenne, cumin, chili powder, and garlic powder.
- Rub the spice mix all over the baby back ribs.
- Drain the juice from the can of pineapple and add to the slow cooker, along with the barbecue sauce. Stir to combine.
- Add the diced pineapple and ribs to the slow cooker and cover with the sauce.
- 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.
- Remove the ribs from the slow cooker and cut into individual pieces. Serve with the leftover sauce and pineapple chunks.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 1043
- Carbohydrate: 101g
- Fat: 53g
- Fiber: 4g
- Protein: 36g
- Sugar: 78g
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