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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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My husband adores this dish, and I love how good it makes the house smell! The mild, tangy, salty-sweet sauce with fresh ginger and garlic is delicious with rice or noodles. âJulie Ko, Rogers, Arkansas Ingredients:
6 pounds pork baby back ribs, cut into serving-size pieces |
1-1/3 cups packed brown sugar |
1 cup reduced-sodium soy sauce |
1/4 cup rice vinegar |
1/4 cup sesame oil |
1/4 cup minced fresh gingerroot |
6 garlic cloves, minced |
1 teaspoon crushed red pepper flakes |
1/4 cup cornstarch |
1/4 cup cold water |
thinly sliced green onions and sesame seeds, optional |
Directions:
1. Place ribs in a 6-qt. slow cooker. In a small bowl, combine the brown sugar, soy sauce, vinegar, oil, ginger, garlic and pepper flakes; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender.
2. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil.
3. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. Garnish with onions and sesame seeds if desired. Yield: 6 servings (about 4 cups sauce).
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