Categories: Slow Cooker
Ingredients
- 2 small racks baby back ribs (1 1/2 to 2 lbs. each), cut in half
- Kosher salt and black pepper
- 2 tbsp. vegetable oil
- 3 tbsp. ancho chile powder
- 2/3 cup teriyaki-style barbecue sauce (such as Sweet Baby Ray's)
- 1/3 cup apple cider vinegar
- 1 tbsp. grated peeled fresh ginger
- 2 garlic cloves, grated
- 1/4 cup pineapple preserves
- 2 tbsp. ketchup
- 2 scallions, thinly sliced on an angle
Directions
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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 slow cooker. Add the ribs and turn to coat in the sauce. Cover and cook on LOW until the ribs are tender, 7 hours.
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Preheat the broiler. Transfer the ribs to a rimmed 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 ketchup.
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Brush the pineapple sauce all over the ribs to coat completely; arrange bone-side down. Broil until the sauce is sticky and the ribs are lightly charred in spot, 3-5 minutes. Top with the scallions.