Directions:
Prepare the ribs by removing the membrane from the back and cutting them into individual ribs.
In a bowl, mix together pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, hoisin sauce, rice vinegar, red pepper flakes (if using), salt, and pepper until well combined.
Place the ribs in a slow cooker and pour the pineapple teriyaki sauce over them, ensuring they’re evenly coated.
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the ribs are tender.
Once cooked, remove the ribs from the slow cooker and transfer them to a serving platter.
In a small bowl, create a slurry by mixing cornstarch and water. Stir the slurry into the sauce remaining in the slow cooker.
Cook the sauce on high for another 15-20 minutes, or until it thickens.
Pour the thickened sauce over the ribs and garnish with pineapple slices and chopped green onions if desired.
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