When I was working two jobs, slow cooking was my way of life. Sometimes I had more than one slow cooker going at a time to help me feed my family delicious home-cooked meals. These ribs are quick, easy and have a delicious Asian flavor.
—PAULA MARCHESI LENHARTSVILLE, PA
PREP: 20 MIN. • COOK: 6 HOURS • MAKES: 6 SERVINGS
3 pounds boneless country-style pork ribs
6 green onions, cut into 1-inch pieces
1 can (8 ounces) sliced water chestnuts, drained
3/4 cup hoisin sauce
3 tablespoons soy sauce
2 tablespoons sherry or chicken stock
5 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1 tablespoon light corn syrup
1 tablespoon orange marmalade
1 teaspoon pumpkin pie spice
1/2 teaspoon crushed red pepper flakes
2 tablespoons cornstarch
2 tablespoons water
Hot cooked rice
Additional sliced green onions, optional
1. Place pork, green onions and water chestnuts in a 5-qt slow cooker. Mix hoisin sauce, soy sauce, sherry, garlic, gingerroot, corn syrup, marmalade, pie spice and pepper flakes in a bowl. Pour over the pork. Cook, covered, on low until meat is tender, 6-8 hours.
2. Remove to a serving platter; keep warm. Skim fat from the cooking juices; transfer to a small saucepan. Bring to a boil. Mix cornstarch and water until smooth. Gradually stir into saucepan. Return to a boil; cook and stir until thickened, about 2 minutes. Serve with ribs, rice and, if desired, additional green onions.