Remove the membrane from the back of the rack of ribs. Use paper towel to give you a good grip as it can be tricky to keep hold of.
Cut the ribs in half so that they will fit in the slow cooker. Sprinkle the ribs with salt and pepper and add them to the slow cooker
Brush the ribs with a 1/2 cup of teriyaki sauce. Reserve a half-cup of teriyaki sauce for later.
Turn the slow cooker to low and allow to cook for 7 hours.
After the 7 hours, remove the ribs on to plate. Add the remaining teriyaki sauce, barbecue sauce, garlic, and red wine vinegar to the sauce that is still in the slow cooker. Add the ribs into this sauce and brush this over the ribs in the slow cooker.
Cook for one more hour. Before serving, brush the sauce from the slow cooker on the ribs again.
Cut the ribs along the bone and serve.
Notes
Do I need to sear first?This is not necessary when cooking them in the slow cooker. The long cook time will aid in breaking down the toughness of the ribs and result in fall-off-the-bone ribs when done.Why don't I add a lot of liquid to this?Ribs typically soak up any seasoning and will create their own juice during the cooking process. Also, to keep the flavors of the other ingredients, it's best to add them after most of the cooking has been done.How to store:Add any remaining ribs into an airtight container (along with the sauce/juice). Store in the refrigerator for up to three days, or in the freezer for up to five months.