Chinese Ribs

Name: Chinese Ribs
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 4 serving(s)
Ingredients: 1/2 cup ketchup; 2 tablespoons honey; 2 tablespoons rice or 2 tablespoons white vinegar; 2 tablespoons soy sauce; 1/4 teaspoon five-spice powder; 1 small onion, finely chopped; 2 teaspoons minced fresh ginger; 1 clove garlic, minced; 1 teaspoon cornstarch; 1 tablespoon cold water; 4 lbs country-style pork ribs, separated; hot, cooked rice

Submitted by RecipeNut

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photo by lets.eat

Ready In:: 6hrs 15mins
Ingredients:: 12
Serves:: 4

ingredients

¹⁄₂ cup ketchup
2 tablespoons honey
2 tablespoons rice or 2 tablespoons white vinegar
2 tablespoons soy sauce
¹⁄₄ teaspoon five-spice powder
1 small onion, finely chopped
2 teaspoons minced fresh ginger
1 clove garlic, minced
1 teaspoon cornstarch
1 tablespoon cold water
4 lbs country-style pork ribs, separated
hot, cooked rice

directions

In a 3 1/2 quart crock pot, 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 crock pot.
Stir to coat the ribs with the sauce.
Cover and slow cook until ribs are ender.
5-6 hours at 200 degrees (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 ribs and serve immediately with hot cooked rice.

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Reviews

Easy to do and had a nice sauce for the rice. I tried cut away most of the fat before cooking and used a fat separator to eliminate most of the fat after cooking. It was a good recipe.

Tebo3759
This is super--the meat was so tender, & the sauce tho you use ketchup it had a great Chinese flavor & the ketchup just adds the perfect base for seasonings. I was glad to have a dinner that cooked itself. I served it with Japanese Fried Rice & spooned the ssauce over the meat.

Iron Bloomers
first of all, this isnt chinese. you NEVER EVER use ketchup or other american condiments in chinese food. also going the extra mile to buy the rice vinegar is highly recommended because white vinegar in the pork just tastes like ****. overall the pork was ok but i suggest you changing the name because "this just aint chinese" because i think i would know seeing that im chinese myself.

lotrfan
Lotrfan, Ketchup was brought to this Country from CHINA. Just look it up. I would, however, add sesame oil to this recipe.

Alan Leonetti
Taste wasn't quite what we expected, but good non the less. I baked these in the oven at 300' for 3 hours since we were using these for an appy and didn't want them to be falling of the bone finger food. Thank You RecipeNut

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