Slow Cooker Sticky Asian Ribs with Sticky Sauce

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• 2 each racks baby back pork ribs, (about 3 pounds)
  Ingredient note

  Source: 2 racks baby back pork ribs, (about 3 pounds)
• ½ cup + ⅔ cup lightly packed light brown sugar
  Ingredient note

  Source: ½ cup lightly packed light brown sugar; Source: ⅔ cup lightly packed light brown sugar
• 1 tablespoon smoked paprika
  Ingredient note

  Source: 1 tablespoon smoked paprika
• 2 teaspoons chili powder
  Ingredient note

  Source: 2 teaspoons chili powder
• 1 tablespoon garlic powder
  Ingredient note

  Source: 1 tablespoon garlic powder
• ½ teaspoon + 2 teaspoons ground black pepper
  Ingredient note

  Source: ½ teaspoon ground black pepper; Source: 2 teaspoons ground black pepper
• 2 tablespoons salt
  Ingredient note

  Source: 2 tablespoons salt
• 2 teaspoons ground ginger
  Ingredient note

  Source: 2 teaspoons ground ginger
• 1 teaspoon onion powder
  Ingredient note

  Source: 1 teaspoon onion powder
• 6 teaspoons minced garlic
  Ingredient note

  Source: 6 teaspoons minced garlic
• 1 tablespoon sweet chili sauce
  Ingredient note

  Source: 1 tablespoon sweet chili sauce
• ⅔ cup reduced-sodium soy sauce
  Ingredient note

  Source: ⅔ cup reduced-sodium soy sauce
• ⅔ cup balsamic vinegar
  Ingredient note

  Source: ⅔ cup balsamic vinegar
• ⅔ cup honey
  Ingredient note

  Source: ⅔ cup honey
• 1 tablespoon cornstarch
  Ingredient note

  Source: 1 tablespoon cornstarch
• 1 tablespoon water
  Ingredient note

  Source: 1 tablespoon water

1. To make the dry rub, add the ½ cup lightly packed light brown sugar, 1 tablespoon smoked paprika, 2 teaspoons chili powder, 1 tablespoon garlic powder, ½ teaspoon ground black pepper, and 2 tablespoons salt to a small bowl and mix to combine.
2. Remove the membrane from 2 racks baby back pork ribs and massage the dry rub into the ribs on both sides.
3. Place them into a 7-quart slow cooker. You can either curl the ribs along the sides of the slow cooker or cut them into sections and place them on top of each other in the slow cooker.
4. To make the sticky sauce, whisk together 2 teaspoons ground ginger, 2 teaspoons ground black pepper, 1 teaspoon onion powder, 6 teaspoons minced garlic, 1 tablespoon sweet chili sauce, ⅔ cup reduced-sodium soy sauce, ⅔ cup balsamic vinegar, ⅔ cup lightly packed light brown sugar, and ⅔ cup honey in a medium bowl.
5. Pour half of the sticky sauce over the ribs in the slow cooker and reserve the rest later. Cover and store it in the refrigerator while the ribs cook.
6. Cook the ribs on LOW for 6-8 hours until the meat is tender and falls off the bone. You can cook them on HIGH for 4-hours, but ribs are usually better suited for low and slow cooking.
7. Once the ribs are cooked and tender, remove them from the slow cooker and place them meaty side up on 1-2 baking sheets that are lined with lightly greased aluminum foil. Brush some sauce from the slow cooker on top of the ribs and broil on high for a few minutes until the edges begin to look crisp. Remove the ribs from the oven and lightly tent with foil to prepare the rest of the sauce.
8. Add the reserved sticky sauce to a medium saucepan over medium-high heat. Combine 1 tablespoon cornstarch with 1 tablespoon water in a small bowl, then add it to the saucepan and whisk it into the stick sauce.
9. Whisk the sauce for 3-4 minutes or until it thickens enough to coat the back of a spoon. Remove the sauce from the heat and brush it over the top of the ribs. Serve immediately.