In a large skillet coated with cooking spray, brown ribs on all sides. Transfer to a 3-qt. slow cooker; top with pineapple juice, onion and garlic. Cover and cook on low for 5-6 hours or until meat is tender.
Remove ribs; drain and discard cooking juices and onion. Return ribs to the slow cooker. Combine barbecue sauce and jam; pour over ribs. Cover and cook on high for 30 minutes.