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Chinese Country Ribs

4 Pounds of country-style pork ribs, cut in single rib
1/2 Cup of ketchup
2 Tablespoons of honey
2 Tablespoons of rice or white vinegar
2 Tablespoons of soy sauce
1/4 Teaspoon of five spice powder -- optional
1 Small onion -- finely chopped
2 Teaspoons of minced fresh ginger
1 Garlic clove -- minced
1 Teaspoon of cornstarch -- dissolved in 1 Tablespoon of cold water
Hot cooked rice

In a 3 quart crockpot, 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 crockpot. Stir to coat the ribs with the sauce. Cover and cook until the 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 the ribs and serve immediately with hot cooked rice.

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