Asian Pork Ribs
If hoisin sauce isn't available, you can use all ketchup instead. If you prefer a hotter kick to the barbecue sauce, add more dried red pepper flakes or hot sauce to taste.
INGREDIENTS | SERVES 6
- 4 pounds country pork ribs
- 1¾ cups ketchup
- ¼ cup hoisin sauce
- 2 tablespoons honey
- 2 tablespoons white wine or rice vinegar
- 2 tablespoons soy sauce
- ¼ teaspoon five-spice powder
- 1 large sweet onion, peeled and diced
- 2 teaspoons fresh ginger, minced
- 1 clove of garlic, peeled and minced
- 2 teaspoons toasted sesame oil
- Pinch dried red pepper flakes
- Optional: 1 teaspoon cornstarch
- Optional: 1 tablespoon cold water
Cut the ribs into individual rib portions. Optional cooking step: Position the broiler rack about 6 inches from the source of the heat and preheat the broiler. Broil the ribs for 5 minutes on each side or until browned.
Add the ketchup, hoisin sauce, honey, vinegar, soy sauce, five-spice powder, onion, ginger, garlic, sesame oil, and dried red pepper flakes to the slow cooker; stir to mix. Transfer the ribs to the slow cooker, coating the ribs with the sauce as you do so. Cover and cook on low for 8 hours or until the ribs are tender.
Optional: If you want thicker sauce available to serve over the ribs, transfer the ribs to a platter and keep warm. Skim any surface fat from the sauce in the slow cooker. Cook, stirring occasionally, uncovered on high until the sauce is reduced to about 1 cup.
Mix the cornstarch together with the cold water in a small bowl. Whisk into the sauce, and cook, gently stirring constantly, for 5 minutes or until the cornstarch taste is cooked out of the sauce and it is thickened enough to coat the back of a spoon. Either serve the sauce on the side or pour it over the ribs.