Ingredients

• 2 lbs. lean pork spareribs or boneless country pork ribs
• 1/3 cup soy sauce
• 1 tablespoon ground ginger
• 1/4 cup cornstarch
• 1/2 cup cider vinegar
• 3/4 cup sugar
• 1/4 cup water
• 1 tablespoon salt
• 1/2 teaspoon dry mustard
• 1 small piece gingerroot or crystallized ginger (about 1 inch)

Directions

Preheat oven to 425° F.

Cut any large obvious chunks of fat off of ribs (country ribs tend to have more fat). Cut spareribs into individual 3-inch pieces. In a small mixing bowl, mix soy sauce, ground ginger and cornstarch until smooth. Brush mixture over spareribs, reserving left over sauce. Set bowl of sauce aside. Place ribs on rack or broiler pan. Bake in preheated oven for 20 minutes to remove fat. Drain.

While ribs are in oven, add vinegar, sugar, water, salt, dry mustard and gingerroot (or crysatllized ginger) to the bowl of sauce you used for brushing on the ribs. Whisk all ingredients together and pour the sauce into crock pot (slow cooker). After ribs have browned, remove from oven and add them to the crock pot, pushing them down into the sauce. Cover and cook on low setting for 8 to 10 hours.

If desired, brown and crisp ribs in broiler for 10 minutes before serving.