All you need to do is put everything in the slow cooker and wait a few hours to make these fall-off-the-bone ribs. The broth created in the slow cooker can also be made into a scrumptious BBQ sauce!
1/4teaspooncayenne powder(or paprika powder for a less spicy option)
Slow-cooker
4pound (1.8 kg)pork baby back ribs
4green onion
2to 3 slicesginger
6clovesgarlic, crushed with knife
1cupchicken stock(or vegetable stock, or water)
Instructions
Combine the plum jam, soy sauce, Shaoxing wine, rice vinegar, hoisin sauce, five spice powder, and cayenne powder in a bowl. Stir to mix well.
Place the pork ribs into the slow cooker, meat side down. Pour the sauce over the ribs. Add green onion, ginger, garlic, and chicken stock.
Cover and cook on the low setting for 7 to 8 hours, or on the high setting for 3 to 4 hours.
When the ribs are so tender that you can easily pull the meat from the bones, transfer them onto a big plate and cover with aluminum foil to keep warm.
Drain the broth by using a fine colander to remove solid ingredients. Skim the fat from the broth and discard.
Transfer the broth into a sauce pan. Cook over medium high heat until the sauce thickens, after 20 to 30 minutes. The sauce should reduce to about a third and be enough to cover a spoon. (*Footnote 1)
Drizzle half of the sauce over the ribs. Serve the ribs with rest of the sauce on the side.
Notes
You can also use a cornstarch slurry to thicken the sauce to make this process faster. To make cornstarch slurry, combine 1 tablespoon cornstarch and 1/4 cup water in a small bowl. Stir to until the cornstarch is dissolved completely. Slowly drizzle to the broth and stir constantly. Simmer until the sauce thickens.