| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Crockpot, Pork |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Ketchup |
| 2 |
tb |
Honey |
| 2 |
tb |
White Vinegar |
| 2 |
tb |
Soy sauce |
| 1/4 |
ts |
Five spice powder; (opt.) |
| 1 |
sm |
Onion: finely chopped |
| 2 |
ts |
Fresh ginger; minced |
| 1 |
|
Garlic clove; minced |
| 1 |
ts |
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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