Hoisin Baby Back Ribs

• 1 cup hoisin sauce
• 1/3 cup rice vinegar not seasoned
• 1/4 cup honey
• 2 tablespoons low sodium soy sauce
• 2 tablespoons Sriracha Asian chile sauce
• 1 piece ginger peeled and finely grated
• 3 cloves garlic finely grated
• 6 pounds baby-back pork ribs racks
• 1/2 cup ketchup
• 2 scallions white and light green parts only, chopped
• coleslaw for serving

1. Combine 1/2 cup hoisin sauce, the vinegar, honey, soy sauce, Sriracha, ginger and garlic in a 6-quart slow cooker. Add the ribs and turn to coat. Cover and cook on low, 6 hours.
2. Preheat the broiler and line a rimmed baking sheet with foil. Transfer 1 cup of the liquid from the slow cooker to a medium bowl; whisk in the remaining 1/2 cup hoisin sauce and the ketchup. Transfer the ribs to the prepared baking sheet and brush both sides generously with the sauce. Broil, bone-side down, until browned and bubbling, 3 to 5 minutes.
3. Transfer to a cutting board and slice into individual ribs. Top with more sauce and sprinkle with the scallions. Serve with coleslaw.

hoisin sauce, rice vinegar, honey, soy sauce, chile sauce, ginger, garlic, babyback pork ribs racks, ketchup, scallions

Taken from www.yummly.com/recipe/Hoisin-Baby-Back-Ribs-873152 (may not work)