Sticky Spicy Slow Cooker Ribs

Ingredients:

• 2 layers of pork ribs
• 1 jar (380 g) of apricot jam
• 1 cup ketchup
• 1/4 cup yellow mustard
• 1/4 cup soy sauce
• 6 cloves garlic, finely chopped
• 2 chipotle peppers in adobo sauce, finely chopped
• 2.5 cm fresh ginger root, finely chopped
• Hot sauce to taste
• 3 tablespoons cornstarch
• Special equipment: slow cooker

Preparation:

1. Cut the layers into 2-rib pieces, season with salt and pepper and place in a slow cooker.
2. In a bowl, combine jam, ketchup, mustard, soy sauce, garlic, chipotle, ginger, and hot sauce. Pour the mixture over the ribs and cover. Cook on low for 6-8 hours or on high for 3-4 hours.
3. When the ribs are ready, preheat the oven to 190°C. Line a baking sheet with foil.
4. Carefully remove the ribs from the slow cooker and arrange them in a single layer on the prepared baking sheet. Skim off any fat from the sauce in the slow cooker and pour the sauce into a saucepan. Place the saucepan over medium heat and bring to a simmer.
5. In a small bowl, combine cornstarch with 3 tablespoons of water to form a paste. Stir the paste into the sauce in the saucepan and cook until the desired consistency is reached.
6. Brush the ribs with the sauce and bake, brushing with the sauce every 10 to 15 minutes, until glazed and sticky, about 45 minutes. Serve with the remaining sauce.