1 can (14-oz) beef broth
1/2 cup water
1/4 cup rice wine vinegar
2-inch piece fresh ginger, peeled & grated
1 cup dried shiitake mushrooms
1/4 tsp red pepper flakes
1 tbsp Chinese 5-spice powder
1 tsp ground ginger
1 tsp chili powder
1 tbsp toasted sesame oil
2 full racks (approximately 4 lbs) pork ribs
3/4 cup hoisin sauce, divided
16-oz thin spaghetti, cooked according to pkg directions
1/4 cup thinly sliced green onion
1/4 cup chopped fresh cilantro
Stir the broth, water, vinegar, grated ginger, mushrooms, and red pepper flakes together in a 6-quart slow cooker or crockpot.
Combine the 5-spice powder, ground ginger, chili powder, and sesame oil together in a small bowl to form a paste.
Blot the ribs dry using paper toweling. Brush the dried ribs with half the hoisin sauce and place in the cooker with the liquid but do not stir! Place lid on cooker and cook on low setting 8 to 10 hours or on high setting 5 to 6 hours. Remove ribs to a platter or cutting board and brush with the remaining hoisin sauce. Keep warm until ready to serve.
Skim any fat from the cooking sauce.
Place the hot spahetti into a shallow bowl. Spread some of the cooking broth over the spaghetti and sprinkle with green onion and cilantro. Cut the ribs apart and serve over the spaghetti.
Yield: 4 servings