Pork Spare Ribs

I used the same recipe for Korean Beef Ribs, adding ginger

From Pork Spare Ribs

as an afterthought (so it was not seen on the pics), and still using the slow cooker, only cooking this time up to 4 hours only.

This is purely for the enjoyment of my sons and mine. My husband does not like eating ribs..."takes a lot of energy to remove the meat from the bones."

Gotta have to make this post short as I have to study for my TNCC training the next 2 days...


HOW TO:
Take 4 tablespoons of brown sugar and sprinkle or rub onto the slices and marinade for 10 minutes while getting the rest of the ingredients ready. Mix in a small bowl: 4 garlic cloves crushed and minced, 4 tablespoons soy sauce, 2 tablespoons sesame oil, 1/4 cup rice vinegar, 1/2 teaspoon red pepper flakes, and 2 tbsp chopped ginger. Place some of the mixture on slowcooker, then put the ribs in, pour the rest of the mixture. Cover and slow cook on low for 3 hours, then switch pieces over then cook for another hour. Transfer to a broiling pan, set oven on low. Only start broiling once you get to start making the sauce.

Strain the sauce into a fat separator. Boil the sauce. Meanwhile, place the ribs in the oven to start drying them up so sauce clings better. Prepare water-cornstarch mixture, and add in thin streams once the sauce is boiling, stirring constantly. Adjust taste with white sugar, salt,and pepper. When sauce is thickened a bit, get some to glaze your ribs. Let broil some more while you continue to thicken your sauce to desired consistency.

Transfer to a bed of salad greens, garnish with either spring onions or toasted sesame (you can sprinkle sesame onto the pieces while broiling).

Serve with hot plain rice.