Slow Cooker Sweet And Sour Sticky Ribs - cooking recipe

Ingredients

1 medium onion, chopped
1 red pepper, stemmed, seeded and chopped
6 garlic cloves, peeled and crushed
2 teaspoons fresh ginger, minced
2 tablespoons vegetable oil
2 tablespoons tomato paste
8 ounces apricot jam
6 ounces frozen pineapple concentrate
6 tablespoons soy sauce
1/4 cup dark brown sugar
5 tablespoons rice vinegar
1/4 teaspoon red pepper flakes (optional)
4 1/2 lbs baby back ribs
salt
ground black pepper
2 tablespoons fresh cilantro, chopped

Preparation

Place the onion, pepper, garlic, and ginger in a food processor and pulse until finely chopped, about 8 pulses.
Heat the oil in a medium frying pan over medium-high heat.
Add the vegetable mixture and tomato paste and cook, stirring occasionally, until it is softened and slightly brown, about 7 minutes.
Stir in the jam, frozen juice, soy sauce, sugar, 1/4 cup vinegar and red pepper flakes.
Bring to a simmer and cook until thickened, about 5 minutes.
Pat the ribs dry with paper towels and season with salt and pepper.
Stand upright in the slow cooker insert, winding them around in a spiral, meaty side toward the wall of the cooker.
Pour the sauce over the ribs.
Cook on low for 4 to 5 hours until tender.
Transfer the ribs to a cutting board, tent with foil and let rest for 20 minutes.
Let the cooking liquid settle 5 minutes and pour off the fat.
Strain through a fine-mesh sieve into a medium pot.
Bring the sauce to a simmer and cook down until it measures about 2 cups, about 15 minutes.
Stir the remaining tablespoon of vinegar into the sauce and correct the seasoning.
Slice the ribs between the bones and toss with the sauce.
Serve on a platter garnished with cilantro.