This dish was first shown to me by a Hawaiian friend, and ever since then, we've been making it often!

- 1 tablespoon of finely grated ginger - 1 tablespoon of cornstarch
Season with salt and pepper as desired. Garnish with sliced green onions, if desired.
What to do
1. Sprinkle some salt and pepper on the ribs and set them aside. To get even more flavor out of them, do this the night before and set them in the fridge to marinate.
2. Make a savory and sweet marinade for the ribs by whisking together the barbecue sauce, soy sauce, brown sugar, grated ginger, chopped garlic, and slow cooker.
3. Carefully incorporate the chopped pineapples into the sauce by stirring them in gently.
Lay the ribs out in a neat row in the slow cooker. Toss them around in the pineapple sauce until they're covered.
5. Preheat your slow cooker to low and simmer the ribs for 6-8 hours, or for a faster cook, put it on high for 3-4 hours. They will be perfectly tender after that.
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.
Step7: Incorporate the cornstarch and water mixture into the sauce, whisking constantly, while cooking over medium heat, until the sauce reaches the desired thickness.
Don't be shy about dousing your ribs with that thicker Hawaiian glaze. To get a caramelized finish, you may briefly broil the ribs if desired. Make sure you closely monitor them to prevent them from burning.

9. Add some color and flavor with chopped green onions as a garnish.
Changes and Hints
Incorporate a teaspoon of crushed red pepper flakes into the sauce before to cooking for an increased level of heat. Another option, if you're free on the weekends, is to sear the ribs in a pan for a few minutes before placing them in the slow cooker. This will seal in the flavors and make the outside crispy. 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. On top of that, these ribs are fantastic the following day in a sandwich form, if you have any leftovers (which is really unlikely). All you have to do is shred the meat and pile it on top of a bread with some coleslaw. Howdy, everyone!