Chinese Country Ribs & Hill Country Ribs Recipe
2 cup ketchup
2 tbsp honey
2 tbsp white vinegar
2 tbsp soy sauce
1/4 tsp five spice powder, (opt.)
1 small onion: finely chopped
2 tsp fresh ginger, minced
1 garlic clove, minced
1 tsp cornstarch, dissolved in 1 t cold wat
4 lb country ribs: cut into individual r, ibs
1 hot cooked rice
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)
to Slow Cooker Recipes
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Chinese Country Ribs & Hill Country Ribs Recipe from the Recipes-4U Cookbook
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