Pat the rack dry and then coat all sides with a dry rub consisting of ground ginger, garlic powder, salt and pepper.

Spray the bowl of a slow cooker with a light coating of cooking spray. Place the rack of ribs, meat side down, into the slow cooker. Set the timer for 3 hours and set the temperature setting on high.

Meanwhile, place a wire rack inside of a sheet tray and spray the rack with cooking spray. If you want to serve with rice, at the 2.5 hour mark of the ribs' cooking time, make your rice.

At the three hour mark, use a fork to test the tenderness of the ribs. If they are tender (which, they will likely be), use kitchen tongs to transfer the rack from the slow cooker; place the ribs, meat side up, on the prepared sheet tray. Let the rack sit for ten minutes, until the surface of the ribs is mostly dry.

In your oven, position an oven rack on the top setting, about 4-inches away from the heating element. Turn the broiler on.

While the ribs are sitting, whisk together ketchup, apricot preserves, rice vinegar and soy sauce.

Use a brush to coat the top and sides of the ribs with about half of the glaze.

Place the tay with the ribs on that top rack in the oven and broil for about 3-5 minutes, until the glaze is bubbly and beginning to char. Then, take the ribs out, pour and lightly brush the rest of the glaze on the ribs and place back under the broiler for another minute or so, just until the glaze is bubbling again. Remove from the oven and tent the ribs with foil and let rest for 10 minutes.

After the ribs have rested for ten minutes, use a sharp knife to slice between the rib bones.

Transfer the ribs to a serving plate and sprinkle with chopped cilantro. Serve with rice.