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

1. 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.

2. 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.

3. 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.

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