Slow Cooker Barbecue Ribs
2 Small racks of baby back ribs, cut in half
Kosher salt and freshly ground black pepper
2 T vegetable oil
3 T ancho chile powder
2/3 C teriyaki-style barbecue sauce (such as Sweet Baby Ray’s)
1/3 C apple cider vinegar
1 T grated peeled fresh ginger
2 Cloves garlic, grated
1/4 C pineapple preserves
2 T ketchup
2 Scallions, thinly sliced on an angle
Generously season the ribs with salt and pepper, then rub with the vegetable oil and sprinkle with the chile powder, pressing to adhere. Whisk 1/3 cup barbecue sauce, the vinegar, ginger and garlic in a 6 to 8 quart slow cooker. Add the ribs and turn to coat in the sauce. Cover and cook on low heat until the ribs are tender, about 7 hours.
Preheat the broiler and transfer the ribs to a baking sheet. Remove 1/4 cup of the cooking liquid to a small bowl and whisk in the remaining 1/3 cup barbecue sauce, the pineapple preserves, and the ketchup.
Brush the pineapple sauce all over the ribs; arrange bone-side down. Broil until the ribs are slightly charred in spots (3 to 5 minutes). Garnish with the scallions.