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Chinese Country Ribs
1/2 cup ketchup
2 Tblsp. honey
2 Tblsp. rice vinegar
2 Tblsp. soy sauce
1/4 tsp five spice powder
1 small onion, finely chopped
2 tsp. minced fresh ginger
1 minced garlic clove
1 tsp cornstarch dissolved in 1 Tblsp cold water
Hot cooked rice
4 lbs. country ribs, cut into individual ribs
In a 3 1/2 quart slow cooker, combine the first 8 ingredients. Position a broiler rack 6 inches from the source of heat and preheat the broiler. Broil the ribs, turning once, until browned, about 10 minutes. Transfer the ribs to the slow cooker. Stir to coat the ribs with with the sauce. Cover and cook 5-6 hours on low. Transfer ribs to a platter and cover with foil. Skim the fat from the sauce In a medium saucepan, bring the sauce to a simmer over medium heat. cook until reduced to 1 cup, 6-8 minutes. Stir inthe cornstarch mixture and cook just until thickened. Pour the sauce over the ribs and serve immediately with hot cooked rice. Makes 4 servings.
1/2 cup ketchup
2 Tblsp. honey
2 Tblsp. rice vinegar
2 Tblsp. soy sauce
1/4 tsp five spice powder
1 small onion, finely chopped
2 tsp. minced fresh ginger
1 minced garlic clove
1 tsp cornstarch dissolved in 1 Tblsp cold water
Hot cooked rice
4 lbs. country ribs, cut into individual ribs
In a 3 1/2 quart slow cooker, combine the first 8 ingredients. Position a broiler rack 6 inches from the source of heat and preheat the broiler. Broil the ribs, turning once, until browned, about 10 minutes. Transfer the ribs to the slow cooker. Stir to coat the ribs with with the sauce. Cover and cook 5-6 hours on low. Transfer ribs to a platter and cover with foil. Skim the fat from the sauce In a medium saucepan, bring the sauce to a simmer over medium heat. cook until reduced to 1 cup, 6-8 minutes. Stir inthe cornstarch mixture and cook just until thickened. Pour the sauce over the ribs and serve immediately with hot cooked rice. Makes 4 servings.
