Ingredients
2rackspork baby back ribs
½cuplight brown sugar
1tbsppaprika,smoked
2tspchili powder
1tbspgarlic powder
½tsppepper
2tbspkosher salt
2tspground ginger
2tspground pepper
1tsponion powder
6clovesgarlic,minced
1tbspsweet chili sauce
⅔cupsodium soy sauce,reduced
⅔cupbalsamic vinegar
⅔cupbrown sugar
⅔cuphoney
1tbspcornstarch
1tbspwater
Preparation
In a medium sized dish, whisk together the ginger, pepper, and onion powder. Add the garlic and mix again to incorporate. Add sweet chili sauce, soy sauce, vinegar, brown sugar and honey. Whisk until incorporated.
Mix the dry rub ingredients together in a small bowl. Remove the membrane and place the ribs into the slow cooker.
Massage the dry rub into the ribs on both sides. Pour half of the sticky sauce mixture into the slow cooker and reserve the rest later for the sticky sauce.
Cook the ribs for 6 to 8 hours on Low heat until the meat is tender.
Remove the ribs from the slow cooker and place them on a foil lines broil pan with the meaty side up. Brush some sauce from the slow cooker on top of the ribs and broil until the edges start to look crisp and broiled.
Allow tented with foil to rest while making the sticky sauce.
In a medium saucepan over medium high heat, add the reserved sticky sauce to the pan. In a small bowl combine the cornstarch and water plus 1 Tablespoon of the hot liquid.
Pour into the sauce pan with the sticky sauce whisk until the mixtures starts to thicken. Remove from heat and brush on top of the ribs. Serve immediately.
