Chinese Country Ribs Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Ketchup,
1: Garlic clove, minced
2 tbsp: Honey,
1 tsp: Cornstarch, dissolved in
2 tbsp: Rice or white vinegar,
1 tbsp: Cold water,
2 tbsp: Soy sauce,
4 lbs: Country ribs, cut into
1/4 tsp: Five spice powder-optional,
-individual ribs,
1 small: Onion, finely chopped
Hot cooked rice,
2 tsp: Minced fresh ginger,
Directions:
In a 3-1/2 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 slow cooker. Stir to coat the ribs
with the sauce. Cover and slow cook until ribs are tender. 5-6 hours
on low ( 200~). 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 immediately with hot cooked rice.
Submitted By CAROL KATZ On 10-01-95
Source from luhu.jp
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 slow cooker. Stir to coat the ribs
with the sauce. Cover and slow cook until ribs are tender. 5-6 hours
on low ( 200~). 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 immediately with hot cooked rice.
Submitted By CAROL KATZ On 10-01-95
Source from luhu.jp