Slow Cooking
Asian Style Pork Ribs
INGREDIENTS:

1 and 1/2 tablespoon ginger, grated*
2 to 3 cloves garlic, chopped
1/8 cup toasted sesame oil
1/4 cup low sodium soy sauce
2 and 1/2 tablespoons rice wine vinegar
1/2 bunch of green onions, chopped whites and greens
(reserve a bit of the chopped green for garnish)
1/2 cup brown sugar
1/8 cup honey
1/4 cup sriracha (or other chili sauce) or less, to taste
1 rack baby back ribs
dash salt
dash cracked pepper
2 tablespoons corn starch
2 cups or more of cooked white sticky rice

NOTE: storage tip for ginger, peel the ginger and place in
the freezer, in a zipper bag. This prevents it from drying
out and when you need to use it you just use your grater and
grate off what you need.

DIRECTIONS:
Heat the sesame oil in a large saucepan over medium-high
heat. Cook the ginger, garlic and green onions for 1
minute. Add the brown sugar, chili sauce, soy sauce,
vinegar, honey and 1/2 cup water. Whisk to blend. Bring to
a simmer over medium-high heat, stirring occasionally.
Continue cooking until the sauce has thickened, about 5
minutes. Remove from the heat and let cool.
Season the ribs with salt and pepper and place in the slow
cooker with the meaty side facing out. Pour the sauce over
the ribs and cook on high for 3 to 4 hours or on low for 6 to 8
hours.
Remove the sauce from the slow cooker and strain into a
pot. Remove any accumulated grease from the top.
Combine 2 tablespoons water with the cornstarch and whisk
together in a small bowl. Add the mixture to the sauce
in the saucepan and bring to a boil over medium-high heat.
Reduce the sauc
SERVES 2
Preparation: a few min,
Cook Time:
crock pot low 6 to 8 hours,
high 3 to 4 hours.
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