Chinese Country Ribs And Hill Country Ribs

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Crockpot, Pork	4	Servings

INGREDIENTS

2	c	Ketchup
2	T	Honey
2	T	White Vinegar
2	T	Soy sauce
1/4	t	Five spice powder, opt.
1		Onion: finely chopped
2	t	Fresh ginger, minced
1		Garlic clove, minced
1	t	Cornstarch
		dissolved in 1 T cold
		water
4	lb	Country ribs:
		cut into individual ribs
		Hot cooked rice

INSTRUCTIONS

In a 3-1/2 quart slow cooker, combine ketchup, honey, vinegar, soy
sauce, five-spice powder, onion, ginger and garlic. Position a  broiler
rack 6 inches from the saurce of the 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 the
sauce. Cover and slow cook until ribs are tender, 5-6 hours  on LOW.
Transfer the ribs to a platter and cover with aluminum foil  to keep
warm. Skim the fat from the surface of the sauce.  In a  medium
saucepan bring the sauce to a simmer over a medium heat.  Cook  until
reduced to about 1 cup.  (6-8 minutes) Stir in the cornstarch  mixture
and cook just until thickened. Pour the sauce over ribs and  serve
immeadiately with hot cooked rice. HILL COUNTRY RIBS: Broil the  ribs
as above.  Place in a 3 1/2 qt. slow cooker. Add 1 cut prepared
barbecue sauce and stir to coat ribs with the sauce. Cover and slow
cook until ribs are tender, 5-6 hours on LOW. To thicken the sauce,,
skim the fat from the surface, pour into a medium saucepan, and  simmer
until reduced to 1 cup.  (From Jean Allen - GRDG72B)  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 227 Calories From Fat: 3 Total Fat: <1g Cholesterol: 0mg Sodium: 1356.4mg Potassium: 426.4mg Carbohydrates: 53.4g Fiber: <1g Sugar: 34.9g Protein: 3.1g