Slow Cooker Chinese Spare Ribs

4 lbs. Spare ribs, cut into individual pieces

1 small (3") piece of ginger root, peeled and chunked

6 garlic cloves, smashed

1/2 c. teriyaki sauce

1/2 c. honey

1/4 c. coconut aminos

1 T. Chile sauce

1/2 c. water


Place ribs in the crock of a slow cooker.  Place the ginger, garlic, teriyaki, honey, coconut aminos, chile sauce and water in a blender or food processor and puree until smooth.  Pour over the ribs and allow to marinate for 1 hours before turning heat to low and cooking for 6-8 hrs.


Remove ribs from slow cooker to a platter and place the braising liquid into a sauce pan removing as much fat as possible.  Cook over med high heat, boiling until thickened and reduced, about 4-5 minutes.


Place the ribs on a grill over med high heat and brush with the glaze, turning and cooking, until glaze is set, about a minute per side.