1teaspoon chili oil substitute red pepper flakes if needed
Put your oven rack in the middle of the oven and preheat the oven to 325 degrees.
Sprinkle the ribs with the salt and set aside. Combine the rest of the ingredients (except the cornstarch) over medium high heat in a large Dutch oven or roasting pan. Bring the mixture to a boil and stir until the sugar has dissolved. Add the ribs in one layer, making sure to turn them in the sauce to coat. Cover with a heavy lid or aluminum foil and bake for 2 hours or until very tender.
Remove the ribs from the sauce and keep warm in a 200 degree oven. Over medium high heat, bring the cooking sauce to a boil, uncovered for about 10 minutes. Whisk the cornstarch with 2 tablespoons of cold water then add to the sauce. Stir until it has thickened. Remove from heat and add the ribs back to the sauce and coat with the glaze. Serve with steamed rice and broccoli!
Cook this meal in the slow cooker for 6-8 hours on LOW