Slow Cooker Sweet and Sour ribs

By dunn1412

Ingredients

• 1 onion, coarse chopped
• 1 red bell pepper, stemmed, seeded and chopped coarse
• 1 (6-inch) piece of fresh ginger, peeled and chopped coarse
• 6 garlic cloves, peeled
• 2 tablespoons tomato paste
• 2 tablespoons vegetable oil
• 1 (12-ounce) jar apricot jelly
• 1 (6-ounce) can frozen pineapple juice concentrate
• 1/4 cup packed dark brown sugar
• 1/4 cup plus 2 tablespoons soy sauce
• 1/4 cup plus 1 tablespoon rice vinegar
• 1/4 teaspoon red pepper flakes
• 2 (1-1/2 pound) racks baby back ribs, halved (see Note)
• 1 tablespoon cornstarch

Details

Adapted from cooksountry.com

Preparation

Step 1

Pulse the onion and bell pepper together in a food processor until finely chopped, about 6 pulses; transfer to a bowl. Add ginger, garlic and tomato paste to the now-empty food processor and pulse until coarsely ground, about 10 pulses.
Heat the oil in a large nonstick skillet over medium-high skillet until shimmering. Cook the onion mixture until softened, about 5 minutes. Stir in the ginger mixture and cook until fragrant, about 1 minute. Stir in the jelly, pineapple juice concentrate, sugar, 1/4 cup soy sauce, 1/4 cup vinegar and red pepper flakes and cook until slightly thickened, about 5 minutes. The sauce can be refrigerated in an airtight container for up to 2 days.
Pat the ribs dry with a paper towels and season with salt and pepper. Arrange the ribs upright against the sides of the slow cooker, overlapping ribs as necessary. The meaty sides should be against the interior wall of the slow cooker. Pour sauce over ribs. Cover and cook on low until the ribs are tender, 4 to 5 hours or cook on high for 2 1/2 to 3 1/2 hours. Transfer ribs to a cutting board and tent with foil.
Strain and defat the cooking liquid, discard the solids, and transfer the liquid to a large skillet. Simmer over medium heat until reduced by half, about 5 minutes. Whisk the cornstarch and the remaining 2 tablespoons soy sauce togheter in a small bowl, then stir in skillet. Cook until the sauce is glossy and thickened, about 2 minutes. Return the sauce to the slow cooker insert and stir in the remaining 1 tablespoon vinegar and season with salt and pepper to taste. Slice the ribs between the bones, add to the slow-cooker insert, and toss until well coated. Serve.