In medium bowl, combine vinegar, mustard, Worcestershire, brown sugar, hot sauce and chili sauce.
Add the ribs and ginger to the crock of a slow cooker and top with the sauce, turning them to coat. Cover the crock and cook on low for 4 hours until the meat is tender.
Remove the ribs from slow cooker, discarding liquid and the ginger, and reserve or chill the meat for later use.
When ready to serve, preheat a grill or grill pan to medium-high heat. Place the spareribs on the grill and heat up, basting frequently on both sides with barbecue sauce.
To serve, portion the ribs by cutting them into individual pieces between each rib bone. Serve with extra sauce for dipping if you want.