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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.
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