2 lbs lean pork spareribs
1/3 cup soy sauce
1 tbsp ground ginger
1/4 cup cornstarch
1 cup sugar
1/2 cup cider vinegar
1/4 cup water
1 tsp salt
1/2 tsp dry mustard
1 small piece gingerroot or 1" long piece crystallized ginger
Preheat oven to 425 degrees.
Cut ribs into individual 3-inch size pieces.
Mix soy sauce, ginger, and cornstarch until mixture is smooth; brush over the ribs. Place on broiler rack and bake in a 425 degree oven 20 minutes to remove the fat; drain.
Combine the sugar, vinegar, water, salt, mustard and ginger together in the crock pot/slow cooker; stir together well. Add the ribs. Place lid on cooker and cook on low 8-10 hours or on high 4-5 hours.
1 tbsp ground ginger
1/4 cup cornstarch
1 cup sugar
1/2 cup cider vinegar
1/4 cup water
1 tsp salt
1/2 tsp dry mustard
1 small piece gingerroot or 1" long piece crystallized ginger
Preheat oven to 425 degrees.
Cut ribs into individual 3-inch size pieces.
Mix soy sauce, ginger, and cornstarch until mixture is smooth; brush over the ribs. Place on broiler rack and bake in a 425 degree oven 20 minutes to remove the fat; drain.
Combine the sugar, vinegar, water, salt, mustard and ginger together in the crock pot/slow cooker; stir together well. Add the ribs. Place lid on cooker and cook on low 8-10 hours or on high 4-5 hours.
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