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1
Place the onion, pepper, garlic, and ginger in a food processor and pulse until finely chopped, about 8 pulses.
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2
Heat the oil in a medium frying pan over medium-high heat.
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3
Add the vegetable mixture and tomato paste and cook, stirring occasionally, until it is softened and slightly brown, about 7 minutes.
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4
Stir in the jam, frozen juice, soy sauce, sugar, 1/4 cup vinegar and red pepper flakes.
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5
Bring to a simmer and cook until thickened, about 5 minutes.
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6
Pat the ribs dry with paper towels and season with salt and pepper.
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7
Stand upright in the slow cooker insert, winding them around in a spiral, meaty side toward the wall of the cooker.
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8
Pour the sauce over the ribs.
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9
Cook on low for 4 to 5 hours until tender.
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10
Transfer the ribs to a cutting board, tent with foil and let rest for 20 minutes.
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11
Let the cooking liquid settle 5 minutes and pour off the fat.
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12
Strain through a fine-mesh sieve into a medium pot.
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13
Bring the sauce to a simmer and cook down until it measures about 2 cups, about 15 minutes.
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14
Stir the remaining tablespoon of vinegar into the sauce and correct the seasoning.
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15
Slice the ribs between the bones and toss with the sauce.
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16
Serve on a platter garnished with cilantro.
