Chinese country ribs or hill country ribs
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JEANNIE ALLEN | ||
| 2 | cups | Ketchup |
| 2 | tablespoons | Honey |
| 2 | tablespoons | White vinegar |
| 2 | tablespoons | Soy sauce |
| ¼ | teaspoon | Five spice powder (opt.) |
| 1 | small | Onion; finely chopped |
| 2 | teaspoons | Fresh ginger; minced |
| 1 | Garlic clove; minced | |
| 1 | teaspoon | Cornstarch; dissolved in 1 T cold water |
| 4 | pounds | Country ribs; cut into individual ribs |
| Hot cooked rice | ||
Directions
In a 3-½ quart slo-cooker, combine ketchup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic. Position a broiler rack 6 inches from the source of the heat and preheat the broiler. Broil the ribs, turning once, until browned. About 10 minutes. Transfer the ribs to the slo cooker. Stir to coat the ribs with the sauce. Cover and slo 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 C. ( 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 3-½ qt. slo cooker. Add 1 C prepared barbecue sauce and stir to coat ribs with the sauce. Cover and slo 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.