Slow Cooker Tropical Ribs is an easy, no-fuss dinner made with tender pork, flavored with citrus juices, and barbecue sauce for a tasty island-inspired twist.
There’s not much better to this southern girl than pork ribs. We most often have them with a barbecue sauce, but sometimes it’s really nice to change that up a bit.
Using your slow cooker means that the oven isn’t running for hours, nor do you have to stand watch over a grill outdoors in the heat. Both of which are why the slow cooker is my favorite way to prepare ribs.
My personal preference is for spare ribs. However, BeeBop likes the “country style” ribs. They’re very meaty and have no bones.
He says spare ribs just aren’t worth it for the amount of work you have to do. In other words, there’s not enough meat on those bones for him! And, truth be told, the country-style ones work better in the slow cooker.
Recipe Snapshot
Cuisine: American
Cooking Method: Slow Cooker
Total Time: 15 minutes prep (plus 7 Hours in the slow cooker)
Servings: 4
Primary Ingredient(s): Pork ribs, barbecue sauce, orange juice, lime juice
Skill Level: Easy
Ingredient Notes
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- Pork Country-Style Ribs — Country style ribs are meatier than either spareribs or baby back ribs and work really well for the slow cooker.
- Orange and Lime Juice — You’ll use both juice and zest in the recipe for tangy flavors that balance the richness.
- Barbecue Sauce — Use any barbecue sauce that your family likes. I think a hickory flavored sauce works well.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Slow Cooker Tropical Ribs
Place the ribs in a 4-quart slow cooker. In a small bowl, combine the remaining ingredients. Mix well and pour over the ribs.
Cook for 6-7 hours on low setting or until ribs are done throughout. Spoon some of the sauce over the ribs for serving.
Recipe Tips
- I prefer using fresh citrus. Bottled juice will do in a pinch, but fresh juice and zest add much more flavor.
- You can prep ahead by mixing the ingredients for the sauce the night before and refrigerating it until you’re ready to cook.
- If the sauce looks too thin near the end of cooking, you can remove the lid for the last 30 minutes to help it reduce and thicken slightly.
Variations
- A big pinch of red pepper flakes will add a little fire to the sauce.
- Add a few drops of liquid smoke or swap in a smoky barbecue sauce.
- Stir a few tablespoons of crushed pineapple or mango chutney into the sauce for additional tropical flavor.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Warm gently in the microwave or in a covered dish in a 325°F oven until heated through.
Questions About Slow Cooker Tropical Ribs
It’s not required, and I don’t do it. However, if you have time and don’t mind the extra step, browning will add more flavor. It’s up to you!
Yes, you can. Boneless, skinless chicken thighs hold up best with the long cook time. Keep an eye on it, though, as chicken won’t need quite as long to cook.
Yes. Once the ribs have cooled, store them in an airtight container or freezer bag along with some of the sauce. They’ll keep for up to three months. Thaw overnight in the fridge and reheat gently.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Slow Cooker Tropical Ribs
Ingredients
- 2 ½ pounds country style pork loin ribs
- ¼ cup finely chopped onion
- ¼ cup BBQ sauce of your choice
- 1 teaspoon orange zest
- 1 teaspoon lime zest
- ½ teaspoon salt
- ¼ cup orange juice
- 1 tablespoon lime juice
Instructions
- Place the ribs in a 3 1/2 to 4 quart slow cooker.2 ½ pounds country style pork loin ribs
- In a small bowl, combine remaining ingredients. Mix well and pour over ribs.¼ cup finely chopped onion, ¼ cup BBQ sauce of your choice, 1 teaspoon orange zest, 1 teaspoon lime zest, ½ teaspoon salt, ¼ cup orange juice, 1 tablespoon lime juice
- Cook 6-7 hours on low setting. Spoon sauce over ribs for serving.
Notes
- For the brightest flavor, use freshly squeezed orange and lime juice along with the zest.
- If your ribs release a lot of liquid, remove the lid during the last 30 minutes to let the sauce thicken slightly.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on August 27, 2015. It has been updated with additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
What a great way to change up ribs! I’m a rub and then sauce person but these citrus flavors sound delicious!
What a great way to change up regular bbq ribs! The orange and lime would put me in a tropical kind of mood.
We tend to get the spare ribs too – but I’m going to get the country ribs the next time! And I especially like the ease of cooking these in the slow cooker!
I love the tropical twist on these ribs. I’m all about tropical this summer!
Yes! I thought about your recent luau when I was making these, Renee :-)
I like the idea of orange and lime together!! These look mouth-watering!
Thanks, Ashley. The orange and lime give them a nice citrus background flavor.
These look fabulous. I will certainly try them.
They’re really good and so easy to do in the crockpot!
I love the orange and lime in this!
Thanks! I do, too. It’s a nice change from plain barbecue sauce.