Chinese Country Ribs
Source of Recipe
RLN at chowhound.com
Recipe Introduction
Very good and very easy ribs. She suggests adding a little hoisin to the sauce and I would have if I'd had any in the house; I think it would be a great addition. Her directions call for broiling the ribs to brown them. That takes forever, so I'd just brown them in a frying pan or on the grill. I also found that I didn't need to thicken with the cornstarch mixture - it was plenty thick. I'm sure these would be great with hot rice, if I could eat it :-(. Mike liked these a lot.
List of Ingredients
1/2 c. catsup
2 T. honey
2 T. rice wine vinegar
2 T. soy sauce
2 T. hoisin
1/4 t. five-spice powder
1 small onion, chopped
2 t. minced fresh ginger
1 garlic clove, minced
1 t. cornstarch, dissolved in 1 T. cold water
4 lbs. country ribs, cut into individual ribs
Recipe
In a 3 1/2 qt. slow cooker, combine the catsup, honey, vinegar, soy, hoisin, five-spice powder, onion, ginger and garlic.
Brown the ribs in whichever manner you choose. Add to the slow cooker, stirring to cover all of them with the sauce.
Cover and cook on low until tender; 5 - 6 hours. Transfer ribs to a platter and keep warm.
Skim the fat from the surface of the sauce. In a medium saucepan, bring the sauce to a simmer over medium heat. Cook until reduced to about 1 cup; 6 - 8 minutes. Stir in the cornstarch mixture, and cook until just thickened. Pour the sauce over the ribs and serve.
Serves 4.
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