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Ingredients
| baby back pork ribs: 3 lbs |
| plum jelly: 1/2 cup |
| soy sauce: 1/3 cup |
| light brown sugar (packed): 1/4 cup |
| onions (chopped): 1/4 cup |
| molasses: 2 Tbl |
| ground ginger: 2 tsp |
| garlic: 2 cloves |
| cornstarch: 2 Tbl |
| water: 2 Tbl |
| white rice: 2 cups |
Asian-Style Barbecue Ribs
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
180 min -
Servings
4 serving(s)
Tags
1. Trim fat from ribs. Cut ribs into 2- to 3-rib portions. Place ribs in a 3 1/2- or 4-quart slow cooker. In a small bowl, combine jelly, soy sauce, brown sugar, green onion, molasses, ginger, and garlic. Pour over ribs.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
3. Using a slotted spoon, transfer ribs to a serving platter; cover and keep warm.
4. For sauce, strain cooking juices into a small saucepan; skim off fat. In a small bowl, combine cornstarch and the cold water; stir into cooking juices. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. If desired, serve ribs and sauce over hot cooked rice.