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Cut the racks into 2- rib pieces, season with salt and pepper and put into the crock pot.
In a bowl, mix together the preserves, ketchup, mustard, soy sauce, garlic, chipotles and hot sauce. Pour the mixture over the ribs and cover. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
When the ribs are cooked, preheat the oven to 375 degrees F. Line a baking sheet with foil.
Remove the ribs from the crock pot and place them in a single layer on the prepared baking sheet. Skim the fat from the juices and transfer the juices to a pan. Place the pan on medium-high heat and bring to a simmer.
Mix the cornstarch and 3 tablespoons water in a small bowl to create a slurry. Stir the slurry into the juices in the pan and cook until it thickens.
Brush the ribs with the sauce and bake, brushing with more sauce every 15 minutes, until the ribs are glazed and sticky, about 30 minutes. Serve with extra sauce. Enjoy!