Cut the ribs into 2-rib pieces for easy handling while eating; season the rib portions generously with salt and pepper. Arrange the ribs in a slow-cooker.

Whisk together the apricot preserves, ketchup, mustard, soy sauce, garlic, chipotles, ginger and hot sauce. Drizzle the ribs with half of the mixture; flip them over and drizzle with the remaining half. Cook on low for 6-8 hours, or high for 3-4.

Once the ribs are cooked, pre-heat the oven to 375 degrees Fahrenheit.

Line a baking sheet with foil and place the ribs in a single layer. Skim the fat from the juices, and transfer the juices into a small saucepan.

Mix cornstarch with 3 tablespoons of water in a small water and slowly pour the mixture into the saucepan with the juices. Cook to desired thickness - we prefer it quite thick so it coats the ribs well.

Brush both sides of the ribs with the sauce and bake; every 10-15 minutes, turn the ribs and brush with more sauce. The ribs should be glazed and sticky on both sides once ready, about 45 minutes, Serve the ribs with extra sauce on the side.