Super tender, meat falling off the bone Sweet and Smokey Barbecue Pork Spare Ribs with Pineapples.
So the other day, I decided to clean clean out my deep freezer, which I HATE doing. Anyways I found a lot of goodies in there. One of those goodies happened to be some pork spare ribs. I swear when I found them, I almost did a happy dance… okay, okay- I twerked a lil bit! Anyway, I was happy because I had been craving ribs for a minute now, and so had my son. I don’t know why, but my baby is stuck on barbecue ribs these days. Anyways, I decided to make the ribs for dinner. I didn’t want to make your average barbecue ribs. I wanted my ribs to be a little on the sweeter side. I remembered that I had some fresh pineapple in the refrigerator, leftover from my paradise salad, and decided to incorporate it into my recipe.
I knew that the ribs were going to be amazing, so I decided to grab my camera, and I recorded everything! 
The ribs that I used were pork spare ribs. If you don’t eat pork, you can use beef ribs instead. Also, I used fresh pineapple for this recipe, but canned pineapple will work! As far as barbecue sauce, feel free to use whatever brand that you want.
These ribs can be made in the slow cooker or the oven. If made in the slow cooker I would use my 6 qt slow cooker, and would let the ribs cook on HIGH for 4 hours. Made in the oven I used a 9×13 bake dish, and let it cook on 350 F for 1 hour and 45 minutes.
Slow cooker: Make sure that the ribs are covered while they cook. Once done remove from the slow cooker, and place them on a cookie sheet. Turn the oven on BROIL, and cook for about 3-5 minutes.
Oven: Make sure that the ribs are covered will they cook. Once done, uncover, and BROIL for about 3-5 minutes
Watch my video tutorial for these Sweet and Smokey Barbecue Pork Spare Ribs
- 2 lb pork spare ribs, membrane and excess fat removed
- 1 tbsp salt free seasoning or 1½ tsp seasoning salt , and ½ tsp ground black pepper
- ¼ cup orange marmalade
- 1 tbsp minced garlic
- 24 oz bottle of barbecue sauce
- 1 tbsp lemon juice
- 1 tbsp lime juice
- 1 tbsp of hickory liquid smoke
- 1½ cup pineapple chunks
- * OPTIONAL* Sliced Peppers, and Chopped Green Onions for garnishing
- Cut the ribs in sections ( you may leave them whole if you choose)
- Season the ribs with the salt free seasoning or salt and pepper
- Spray your bake dish or slow cooker with non stick spray.
- Place the ribs into the dish, followed by the pineapple.
- Combine the Barbecue sauce, orange marmalade, garlic, lemon juice, lime juice, and liquid smoke.
- Mix until well combined.
- Pour the sauce over the ribs and pineapple, then cover.
- Crockpot: Cook for 4 hours on high
- Oven: Bake on 375 F for 1 hour 45 minutes.
- Uncover the ribs, and broil in the oven for 3-5 minutes.
- Serve and Enjoy.
The ribs look so good, I will be cooking these. Keep up the good work. Love all your recipes.
Thanks Gloria! XOXO
These ribs look so good. Like the idea of putting under the broiler after cooking. Fresh pineapple sounds so good….since they are so cheap now!! Pinned. Great video. Thanks for sharing. XOXO
Thanks Mary! They were delicious!
Oh!! My god Rosie ,I made this recipe with side dishes brown rice with this mash cudiflower recipe it was to die for!! And my family love it. Thanks so much Rosie your recipes r fantastic always looking forward for your ideas.
Hi Datsey!! So glad that you and your family liked my recipe!! XOXO
i made this last night in the oven so good it is going in the book thank rosie your the best.
Rosie I’m in love with your recipes.im 25 years old and cooking better than my nana thanks to you!❤️
Hi hun! Glad that you like the recipes! XOXO
Hi Rosie!
I’ve been following and using your recipes for a while and I have to say that when I am looking for a different take on southern recipes you are my “go to” lady and have had great results! With that said, I tried this recipe with beef ribs (using the slow cooker method) and I wasn’t particularly pleased with the outcome simply because of the extra grease of the beef ribs. How do you remedy that problem?
Hi Roni! Oh no, sorry to hear that! Make sure you trim the fat off of the ribs next time. Also remove the membranes. I hope this helps! XOXO
Thanks, Rosie. Although I did trim the fat, perhaps not enough. I think I’ll try pork spare ribs (or maybe western style) next time because the sauce is outstanding!