My buddy from Hawaii introduced me to this dish and now it’s on repeat at our place!

3 lbs pork ribs
1 cup pineapple juice
1/2 cup soy sauce
1/2 cup brown sugar
3 cloves garlic, minced
1 small onion, finely chopped
1/4 cup ketchup
1/4 cup rice vinegar
1 tsp ground ginger
1/2 tsp black pepper
1 tbsp cornstarch
2 tbsp water
Directions
1. Prepare your ribs by trimming any excess fat and cutting them into manageable sections if needed.
2. In a medium bowl, mix together the pineapple juice, soy sauce, brown sugar, garlic, onion, ketchup, rice vinegar, ground ginger, and black pepper until well combined.
3. Place the ribs in your slow cooker and pour the sauce mixture over them, making sure they are well coated.
4. Cover and cook on low heat for 6-7 hours or until the ribs are tender and the meat is pulling away from the bone.
5. Once the ribs are done, remove them from the slow cooker and set them aside on a platter.
6. Pour the liquid from the slow cooker into a saucepan and bring it to a gentle boil over medium heat.
7. In a small bowl, dissolve the cornstarch in water to create a slurry. Gradually add this to the saucepan, stirring constantly until the sauce thickens.
8. Brush the thickened sauce over the ribs before serving, ensuring they are generously coated.
Variations & Tips
For a spicier kick, add a teaspoon of crushed red pepper flakes or a dash of hot sauce to the sauce mixture. If you prefer beef ribs, this recipe works just as well with them—just adjust the cooking time as needed. For a more tropical twist, you can add some pineapple chunks in the last hour of cooking. Serve these ribs over a bed of steamed rice for a Hawaiian-inspired rib bowl.