Ingredients
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1/2
-
2
-
2
-
2
-
1/4
-
1
-
2
-
1
-
1
-
4
-
-
-
-
-
Directions
Chinese Country Ribs, From my collection of handwritten recipes., While my version didn’t turn out too well because my ribs were not 100% thawed, so the browning process made them dry out as it took too long. However, the flavor was very good. I was generous with the 5-spice powder, and would even go so far as to double or triple the amount next time. The sauce was excellent, although I would have preferred a slightly larger amount. Maybe I’ll double that next time. After the ribs were cooked and cooled, I shredded the meat and mixed it with the sauce – wonderful over rice!, Oh, my … these were heavenly! The sauce is flavorful without being overpowering, and the ribs were fall-apart tender. The only change we made was to season the meat itself before broiling with salt, pepper and garlic powder. Served with jasmine rice and steamed carrots. Wonderful!
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Steps
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1
Done
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In a 3 1/2 Quart Slow Cooker, Combine the Catsup, Honey, Vinegar, Soy Sauce, Five-Spice, Onion, Ginger and Garlic. Position a Broiler Rack 6 Inches from the Source of Heat and Preheat the Broiler. Broil the Ribs, Turning Once, Until Browned, About 10 Minutes. Tranfer the Ribs to the Slow Cooker. Stir to Coat the Ribs With the Sauce. Cover and Slow Cook Until the Ribs Are Tender, 5-6 Hours on Low. Transfer the Ribs to a Platter and Cover With Foil to 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 to 8 Minutes. Stir in Cornstarch Mixture, and Cook Just Until Thickened. Pour the Sauce Over the Ribs and Serve Immediately With Hot Cooked Rice. |
