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Spread sliced onions evenly in the bottom of the crock pot. Place ribs on top of onion.
In a small bowl, whisk together garlic, ginger, brown sugar, soy sauce, Sriracha, and apple cider vinegar. Pour mixture evenly over the ribs.
Cook on low for 7 hours. Add pineapple to the crock pot and stir slightly so the pineapple is coated in the crock pot liquid. Continue to cook for one more hour.
Carefully remove ribs, pineapple and onions from crock pot. Cover with foil to keep warm.
Pour remaining liquid into a small saucepan. Skim excess fat from the surface. Bring to a boil and cook until liquid is reduced by half and slightly thickened.
Brush reduced liquid over the ribs.
Spoon pineapple and onions over rice to serve.