Generously season the ribs with salt and freshly ground black pepper. For enhanced flavor, cover and refrigerate the seasoned ribs overnight.

In the slow cooker, mix barbecue sauce, soy sauce, brown sugar, minced garlic, and grated ginger. Whisk until smooth.

Stir the diced pineapple into the sauce mixture, ensuring it is evenly distributed for balanced sweetness and tenderizing properties.

Place the ribs in the slow cooker, ensuring they are as submerged in the sauce as possible. If needed, cut the ribs into smaller sections to fit.

Cover and cook on low for 6–8 hours or on high for 3–4 hours until the ribs are tender and almost falling off the bone.

Remove the ribs from the slow cooker and set aside. Pour the remaining sauce into a saucepan. Mix 1 tablespoon cornstarch with 2 tablespoons water to form a slurry, then whisk it into the sauce. Heat over medium heat, stirring constantly, until thickened.

Generously coat the ribs with the thickened sauce. Optionally, broil the ribs for 2–3 minutes to caramelize the glaze. Watch closely to avoid burning.

Garnish the ribs with sliced green onions and serve hot. Enjoy the tropical flavors of these tender ribs!