Makes four to six dishes of slow-cooked Hawaiian ribs.

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.

PAID LISTING

9. To add some color and taste, garnish with chopped green onions.
Tips and Variations
Before cooking, stir in a teaspoon of crushed red pepper flakes for an extra spicy bite. For those weekends when you’re especially lazy, browning the ribs in a pan first will seal in the flavors and give them a crispy outside before putting them in the slow cooker. 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. Also, these ribs are fantastic the next day in a sandwich, so don’t be surprised if you end up with any leftovers (big if). Load a sandwich with shredded meat and top with a dollop of coleslaw. Do take pleasure in it, everyone!