• 2 racks baby back ribs (about 2 1/2 to 3 lbs/1.25 to 1.5 kg total)
• Salt and pepper

• 1/2 cup (125 mL) each dark brown sugar and water
• 1/4 cup (50 mL) each honey and ketchup
• 2 tbsp (30 mL) minced fresh
• garlic (about 8 cloves)
• 2 tbsp (30 mL) soy sauce
• 1 tbsp (15 mL) cornstarch
• 1 can (355 mL) ginger ale
• Sliced green onions or chives (optional)

Method:

1. Cut ribs into 2 to 3-rib segments and season with salt and pepper. Place in
   slow cooker.
2. Combine sugar, water, honey, ketchup, garlic, soy sauce and cornstarch in a
   saucepan; whisk well. Set over medium heat and bring to a boil, stirring
   often. Measure out 3/4 cup (175 mL); set aside.
3. Pour sauce over ribs in slow cooker and turn to coat. Stand ribs on their side
   so that they are evenly distributed in the crock. Pour in ginger ale. Cook on
   low for 6 hours, turning ribs once.
4. Preheat broiler. Transfer ribs to a foil-lined baking sheet, meaty side up.
5. Brush some of the reserved sauce over ribs. Broil for 8 minutes, basting
   often with additional sauce until caramelized and glossy. Garnish with green
   onions if using.

TIP: Ribs can be finished on an outdoor grill preheated to medium-high. Turn and baste often until caramelized and saucy.

Recipe by: Winexpert

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