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.
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