- 2 ounces soy sauce
- 3 tablespoons brown sugar
- 2 cloves garlic, finely chopped
- 1 tablespoon freshly grated ginger
- 1 tablespoon cornstarch
- Salt and pepper to taste
- Optional: sliced green onions for garnish
Instructions
1. Start by seasoning your ribs with salt and pepper. You can do this the night before and let them marinate in the refrigerator for an extra flavor boost.
2. Whisk together the barbecue sauce, soy sauce, brown sugar, minced garlic, and grated ginger in your slow cooker to create a sweet and salty marinade for your ribs.
3. Gently stir in your diced pineapple, making sure it’s well-integrated into the sauce.
4. Carefully place the ribs in the slow cooker. Try to submerge them as much as possible in the pineapple-infused sauce.
5. Set your slow cooker on low heat and simmer the ribs until they’re cooked to perfection for about 6-8 hours, or set it on high for a faster cooking time of about 3-4 hours.
6. When the ribs are ready to fall off the bone, remove them from the slow cooker and place them on a platter. Skim off any excess fat from the sauce and pour it into a saucepan.
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