|From Pork Spare Ribs|
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...
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.