Slow Cooker Country Ribs with Fennel-Apple Slaw - Rick Bayless

Ingredients

• 1/2 cup good-quality ancho chile powder (the amount you’ll get from a typical 2-ounce spice jar)
• 8 peeled garlic cloves
• 1/2 teaspoon ground cinnamon, preferably Mexican canela
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cumin
• 1 teaspoon dried oregano, preferably Mexican oregano
• 3 tablespoons apple cider vinegar
• Salt
• 1 medium fennel bulb, stalks and fronds cut off, sliced into strips about 1/2-inch thick
• 1/2 medium apple (a crisp-texture one like Granny Smith works good here), peeled, cored and cut into ¼-inch pieces
• 1 tablespoon lime juice
• 2 to 2 1/2 pounds country ribs
• 1 tablespoon vegetable oil