Hawaiian BBQ Pork Spare Ribs in 40 minutes

Our first home cooked meal as newly weds was more Hawaiian food haha. We were missing being on vacation and I wanted more of the ribs that we had at The Coconut Club for our rehearsal dinner. I used an adaptation of my Houston’s Hawaiian Ribeye 3 day marinade and since I didn’t want to wait hours for the ribs to cook, I made use of our latest wedding gift from our friend Dennis – a Breville Fast-Slow Cooker! I think this is my most favorite kitchen appliance of all time!!! I pressure cooked the ribs in about 40 minutes and it took another 20 minutes on the saute/sear function (in the same pot) to thicken up the sauce and voila – fall off the bone yummy ribs in one hour of cooking time. I love this Breville appliance!!!

Recipe at the very bottom.


After the first 20 minutes at high pressure, the ribs were still firm and pineapple chunks weren’t cooked down enough.


After a second cycle at high pressure, the ribs were falling apart and I had to carefully lift them out of the pot.


I actually used half pork spare ribs and half country style pork ribs. I like meatier cuts and the hubby likes the spare ribs.


The coolest feature of this pressure cooker is the saute/sear function. I strained out the solids and reduced down the liquid till it was thick and sticky. (Cheated a little towards the end and added some cornstarch because I was impatient.)


20 minutes later the sauce thickened up.


Plated up with sauce poured over.


Served with sauteed bok choy and we had a great FAST meal. Missing Hawai’iiiiiiiiiii!



  • 1 onion sliced up thick
  • 4 garlic cloves minced
  • 2 T minced ginger
  • 1 whole cored pineapple diced into small cubes
  • 5 lbs spare ribs

Place everything into your pressure cooker.

Then make the sauce:

  • 1 1/4 cups low sodium soy sauce
  • 1 1/2 cups dark brown sugar (I wanted something smokey so I used a mix of Vietnamese caramel sauce that I made awhile back and molasses. Then when it was starting to taste too smokey/bitter, I added agave and light brown sugar. You can totally stick to brown sugar if you like. Just taste the sauce as you go until it reaches your desired sweetness.)
  • 1/3 cup of apple cider vinegar (I ran out and used regular rice vinegar this time)
  • 1 T Sambal
  • 1 T Sriracha

Pour the sauce in and I turned it on for two cycles at high pressure. Be careful when you are releasing the steam after each cycle. Plate the ribs. Garnish with some chopped scallions. Strain the solids left over in the pot and boil down until it’s thick or coats back of your spoon.


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