Slow Cooker Barbecue Ribs

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.


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