Hoisin & Sriracha Baby Back Ribs

Ingredients

• ⅓ cups Hoisin Sauce
• ¼ cups Sriracha Sauce
• 2-½ cups Pure Apple Juice (not Apple Cider)
• 1 rack (5 To 6 Lb. Size) Baby Back Pork Spare Ribs
• 1 teaspoon Kosher Salt
• 1-½ teaspoon Cracked Black Peppercorns
• 1-½ Tablespoon Grated Ginger Root
• 1 whole Large White Onion (cut Into Chunks)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the rack of baby back ribs dry and cut it into sections that fit your slow cooker. Rub all sides with the kosher salt and cracked black peppercorns.

2. Scatter the onion chunks across the bottom of the slow cooker and lay the rib sections on top, meaty side up, curving them to fit.

3. Whisk the hoisin sauce, sriracha, apple juice and grated ginger root in a bowl until smooth. Pour the mixture evenly over the ribs.

4. Cover and cook on low for 6 hours, until the meat is very tender and pulls away from the bone. The thickest part should reach at least 145°F (63°C), then rest 3 minutes.

5. Transfer the ribs to a rimmed sheet pan. Skim the fat from the cooking liquid, pour the liquid into a saucepan with the onions, and simmer over medium heat for 10 minutes until syrupy.

6. Heat the oven to 425°F (220°C). Brush the ribs generously with the reduced sauce and roast for 5 minutes until glazed and sticky.

7. Rest the ribs for 3 minutes, cut between the bones, and serve with the remaining sauce spooned over the top.