- 4½ TSP garlic powder
- 3 TSP ground ginger
- Salt and pepper
- 3 1½-2 LB baby back ribs (trimmed)
- 1 C apricot preserves
- 6 TBS ketchup
- 6 TBS soy sauce
- 6 TBS rice vinegar
- 3 TBS chopped fresh cilantro (optional)
NOTE: Avoid racks of baby back ribs that are larger than 2 pounds; they will be difficult to maneuver into the slow cooker.
- Lightly coat slow cooker with vegetable oil spray. Combine garlic powder, ginger, 3 teaspoon salt, and 3 teaspoon pepper in bowl. Pat ribs dry with paper towels and rub with spice mixture.
- Arrange ribs meaty side down along bottom of prepared slow cooker. Cover and cook until ribs are just tender, 5 to 6 hours on low or 3 to 4 hours on high.
- Adjust oven rack 4 inches from broiler element and heat broiler. Set wire rack in aluminum foil-lined rimmed baking sheet and coat with vegetable oil spray. Transfer ribs meaty side up to prepared rack; let sit until surface is dry, about 10 minutes.
- Whisk preserves, ketchup, soy sauce, and vinegar together in bowl. Brush ribs with half of sauce and broil until sauce is bubbling and beginning to char, about 5 minutes. Brush ribs with remaining sauce, tent loosely with foil, and let rest for 10 minutes. Cut ribs in between bones to separate. Sprinkle with cilantro and serve.
Yields 6 servings.