For the BBQ Sauce:
Add ketchup, preserves, vinegar, mustard, Worcestershire, and adobo sauce to a small saucepan. Whisk to completely combine. Bring mixture to a boil, reduce to a simmer and cook until flavors marry, about 5 minutes. Keep warm.
Rib Crockpot Directions:
Cut the slab of ribs in half and stack in a medium/large size crockpot. In a small bowl, mix together your turmeric, basil, cayenne pepper, paprika, and ground thyme. Pat the dry rub on the ribs and then spread the minced on the racks of ribs. Top the crockpot and cook on low for about 6-7 hours or until the meat is falling off the bone. I usually do these overnight. Once the ribs are about an hour out from being ready pour in the bbq sauce and cover for another hour or so. Once the ribs are done remove the bones from the crockpot and slightly shred the pork and mix with all the juices and garlic and spices in the crockpot. In a small bowl add 1 cup apple cider vinegar and 1 red onion thinly sliced. Let pickle for about 15-20 minutes. To make the appetizers take one sourdough boule and cut in into four triangle shaped pieces and then slice each triangle very thin. Place 12 slices onto a large baking sheet and bake for 1-2 minutes or until the slices are crispy. Spread about 1 teaspoon of Chinese mustard onto each slice. Top with the bbq shredded pork, sliced pickled red onions, and chopped cilantro.