Divide the racks into 2 rib pieces and season with salt and pepper. Place them into a slow cooker.
Combine the preserves, ketchup, mustard, soy sauce, garlic, chipotles, ginger and hot sauce in a bowl and pour it over the ribs. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
When the ribs are done, preheat the oven to 375 degrees F and line a baking sheet with foil.
Carefully place the cooked ribs on to the baking sheet in a single layer.
Skim the fat from the surface of the juices, then pour them into a pan. Bring them to a simmer over a medium high heat.
Meanwhile, stir 3 tablespoons of water into the cornstarch in a small bowl, then stir the mixture into the pan juices. Cook until the desired thickness is reached.
Brush the ribs with the sauce and place them in the oven for around 45 minutes, removing them every 10 to 15 minutes to brush them with more sauce. When the ribs are done, they should appear glazed and sticky.