Ingredients
6 pounds pork baby back ribs, cut into serving-size pieces1-1/3 cups packed brown sugar1 cup reduced-sodium soy sauce1/4 cup rice vinegar1/4 cup sesame oil1/4 cup minced fresh gingerroot6 garlic cloves, minced1 teaspoon crushed red pepper flakes1/4 cup cornstarch1/4 cup cold waterThinly sliced green onions and sesame seeds, optional
Preparation
Place ribs in a 6-qt. slow cooker. In a small bowl, combine the brown sugar, soy sauce, vinegar, oil, ginger, garlic and pepper flakes; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil.
Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. Garnish with onions and sesame seeds if desired.
