Preheat your oven to 300°F (150°C).

In a mixing bowl, combine pineapple juice, brown sugar, soy sauce, minced garlic, ground ginger, black pepper, ketchup, and apple cider vinegar.

Place the ribs in a large baking dish and pour the marinade over them, ensuring they are well coated.

Cover with aluminum foil and refrigerate for at least an hour.

Remove the ribs from the refrigerator and let them sit at room temperature for 15 minutes.

Cover the dish with foil and place it in the preheated oven.

Bake the ribs for about 2 hours, or until the meat is tender and easily pulls away from the bone.

Preheat your grill to medium-high heat.

Remove the ribs from the oven and discard the marinade.

Brush the ribs with some fresh marinade or additional barbecue sauce.

Grill the ribs for about 5-10 minutes, turning occasionally until they are nicely charred.

Serve them hot with extra pineapple wedges on the side.