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Paleo Pineapple Crock Pot Ribs

| June 2, 2011 | 36 Comments More


My friend Matt has suggested a recipe for ribs -several- times, and I’m finally delivering. Another super easy meal, you just have to slice some ribs and  carve out a pineapple!


  • 1-2 pounds of pork ribs. Go with 1 pound if you have a smaller crock pot or slow cooker
  • 1 medium fresh pineapple
  • 1 tbsp Spanish smoked paprika
  • 2 tbsp sugar-free dijon mustard
  • 1 tbsp raw honey


  1. Slice ribs apart and set aside.
  2. Cut off the top of your pineapple
  3. Cut the entire pineapple in half lengthwise
  4. Use a paring knife to slice as close to the rhine as you can to slice out as much pineapple as you can.
  5. Save the remaining two “boat” halves.
  6. Cut the pineapple pieces into 1″ cubes.
  7. Trim excess fat off of your ribs. Leaner cuts of ribs will work best for this recipe.
  8. Mix the dijon mustard with the paprika and honey and rub all over the ribs.
  9. Place the ribs into the crock pot first, and then dump the pineapple cubes on top of them.
  10. Cook on low for 4 to 6 hours.
  11. Stir and serve.


Use at least one of your carved out pineapple halves to plate the meal, especially if you have guests. Even if you’re cooking for one, it’s still pretty cool to eat out of a pineapple! Matt, I hope you enjoy this one as much as I do, and I know you’ll use the Pineapple as a bowl for sure!

You should cook these too:

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Category: Pork

Comments (36)

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  1. This looks awesome! I was just going to go shopping and I am going to get what I need for this dish for sure!

  2. Beth Currie says:

    This looks really yummy. Would it work with boneless chicken thighs? We don’t eat pork.

  3. I’m going to give this recipe a shot today. I hope I can make it as good as it looks!

  4. Julie says:

    Was just wondering, do I need to add water or liquid to this to cover the meat?

  5. Sheryl says:

    I’m gonna try these on the weekend. If they’re as good as they look in that picture, I might just go into a yummy food coma 🙂

  6. Miki says:

    This rib recipe sounds wonderful and I bet it would be great using boneless chicken thighs. Man oh man, life is good when the food is good. 🙂

  7. Sheryl says:

    I did this recipe with a couple minor tweeks. I used cayenne instead of paprika and added a little brown sugar. I used canned pineapple with the juice instead of whole pineapple (couldn’t find one). It was rib heaven! Definately a keeper, I’ll be doing this one over and over again 🙂

  8. Wendy says:

    I don’t understand what makes the brown sauce in the picture? Using only pineapple, paprika and mustard?

  9. Jason says:

    The ribs with the mustard and the paprika turn the juices brown.

  10. Elizabeth says:

    These look delicious! Are they baby back ribs or spare ribs?

  11. Kate says:

    This is in my crockpot as we speak. Except I read the ingredients all wrong an am using canned pineapple and honey mustard. Lol.

  12. john says:

    the ribs tasted great! Followed the directions exactly and didnt look anything like the picture though

  13. Troy Wilson says:

    made this recipe today…really good. I would definitely recommend this one. Thanks!

  14. Jennifer says:

    I tried waa ok. I may have to do some tweaking as well ..maybe brown the ribs first. I also used baby backs this time and think I’ll use regular ones next time. It didnt really brown untill later. Could use some more spices in my opinion. Good concept…Just have to work with it.

  15. WOW. I made these tonight and can’t tell you enough how fabulous they were! Made it exactly like the recipe said, for 8 hours then had it on warm for about 30 minutes before digging in. The sauce was there for me unlike a previous person. If anyone wants a thicker “gravy” like sauce you could probably thicken it with some arrowroot powder, but I didn’t feel it needed anything. The dish stands well alone or could be served with white rice (if you’re into that).

    Thank you so much for this recipe! I have been tweeting it and posting it to so many of my friends on Facebook. I blogged about it (as you saw over on The Young Retiree) and have heard nothing but excitement about it! This is definitely one I’ll be writing down and tucking in my brand new Paleo recipe box!

  16. Tim says:

    Got it in right now. Using spareribs, modified with a little ground ginger and cayenne. Will let you know how it comes out.

  17. Darcy says:

    Will this work with baby back ribs?

  18. Terese says:

    Just bought ribs today and this definitely happening! Pork and pineapple are such a great combo naturally and this sounds amazing.

  19. Nik says:

    Does it matter if you choose boneless or not?

  20. Cara says:

    We tried these tonight and they so tasty, but I’ll be making some changes next time:

    ~My boyfriend picked out the ribs and they were pretty fatty with not a lot of meat on them, so we’ll probably try chicken or maybe pork chops next time
    ~We’ll be making more! Because our ribs weren’t that meaty, it wasn’t filling enough.

    I did add some brown sugar (maybe a teaspoon), but our favorite part was the pineapple–the sweet heat was so delicious.

    Mine didn’t achieve the same glaze that yours did (they didn’t look like your photo at least), but I just realized that the recipe calls for a T of honey, not a t, so perhaps that’s why. Either way, we’ll definitely be trying these again!

    Finally, is it okay if I post a link to this on my blog? I will, of course, show much gratitude and give you much credit.

    Thanks for the recipe!

  21. Erin says:

    How many does this recipe feed? It sounds fantastic!

  22. Shawna says:

    Sounds amazing! I couldn’t find smoked paprika-will regular paprika work ok?

  23. Dorian says:

    I don’t have a crock pot. Can I do this in a Dutch oven? What temp and how long?

  24. Wendy says:

    Did you brown these ribs first? Or perhaps place them under the broiler after cooking? They are nicely brown, just can’t see where that would occur. Thanks, looks great. I will be trying!

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