I was introduced to this dish by a Hawaiian friend, and ever since then, it has become a staple in our household!

half a cup of soy sauce
1/3 cup of brown sugar
- 2 minced garlic cloves
- Grated ginger, measuring 1 tablespoon - Cornstarch, measuring 1 tablespoon
Season with salt and pepper as desired. Garnish with sliced green onions, if desired.
How to Follow
1. Season the ribs with salt and pepper to begin. To get even more flavor out of them, do this the night before and set them in the fridge to marinate.
2. To make a savory-sweet sauce for the ribs, combine the barbecue sauce, soy sauce, brown sugar, chopped garlic, and grated ginger in a slow cooker. Whisk to combine.
3. Add the diced pineapples and gently toss until they are well combined with the sauce.
4. Place the ribs in the slow cooker in a meticulous manner. Toss them around in the pineapple sauce until they're covered.
5. Put the ribs in a slow cooker and cook them on low for 6-8 hours, or on high for 3-4 hours for more rapid cooking, until they are tender.
6. Transfer the ribs to a dish once they are cooked to a tender, fall-off-the-bone perfection. After removing the fat, transfer the sauce to a saucepan.
7. Whisk in the cornstarch and a tablespoon of water to the sauce, then boil over medium heat until the sauce thickens to your liking.
8. Pour the thickened Hawaiian glaze over the ribs generously. The ribs can be caramelized by placing them briefly in the broiler. To avoid burning them, simply monitor them closely.


9. To add some color and taste, garnish with chopped green onions.
Tips and Variations
Before cooking, stir in a teaspoon of crushed red pepper flakes for an extra spicy bite. For those weekends when you're especially lazy, browning the ribs in a pan first will seal in the flavors and give them a crispy outside before putting them in the slow cooker. The joy of cooking is in experimenting with different tastes. Are you short on pineapples in a can? For a unique spin on sweetness, try mango or peach. Also, these ribs are fantastic the next day in a sandwich, so don't be surprised if you end up with any leftovers (big if). Load a sandwich with shredded meat and top with a dollop of coleslaw. Do take pleasure in it, everyone!