In a small bowl mix soy, honey, hoisin, five-spice, brown sugar, sweet chili sauce, garlic, ginger, and red food coloring. Set aside
Cut the ribs between the bones to give individual ribs and place them in a large bowl or freezer bag. Pour the marinade over ribs and marinate for 12 hours or 24 hours for the best flavor.
Place ribs and marinade in the slow cooker and cook on low 6 hours or high 4 hours.
Remove ribs from the slow cooker and place them on a foil-lined baking sheet.
Remove the top layer of fat from the juice in the slow cooker. Pour liquid into a small saucepan and whisk in 2 teaspoon cornstarch. Let come to a low boil to thicken.
Brush thickened sauce over ribs and broil 5-6 minutes to caramelize on top.
Garnish with green onions and sesame seeds if desired.
Video
Notes
*Have the meat dept cut your ribs right down the middle for shorter ribs.**I used St Louis Style Spare Ribs but you could also use baby back ribs**Red food coloring is optional but adds to the presentation of the dish.