Cut baby back rib racks into sections of 1–2 ribs. Place in slow cooker insert.
In a mixing bowl, whisk together remaining ingredients.
Pour over ribs. Stir to coat.
Cover and cook for 6 hours on low or 3 hours on high.
Transfer ribs to a serving platter. Pour remaining sauce into a large measuring cup. Skim off excess fat on ribs. Pour sauce overtop and serve.
For Hawaiian Ribs: Simply add to recipe above 2 diced bell peppers and 1—8 oz (236 ml) can pineapple chunks with juice. Cover and cook for 6 hours on low or 3 hours on high. Serve over rice with sauce on the side.