Asian Ribs

We love ribs, even though they are SO bad for you.  We only have them once or twice a year.  Here is one of the times.  This goes in the crock pot. so it makes the kitchen smell great.  We have karate until 5:15 (pm) on Thursdays, so it is nice to come home to a ready-made thing like this.  We had this with mashed potatoes from a box (gasp!) and corn.  From Simple & Delicious.  They have a contest every month for Best This or Best That, and this month the contest was for crock pot recipes.  They called it Simple Simmered Sensations, and this recipe was the grand prize winner.  I submitted a recipe once but I didn't win anything.  Not even an honorable mention.  It was for Mississippi Mud Cake, which people always love when I make it.  Unless they are just being kind.  Anyway here's the rib recipe.

Asian Ribs
6 lbs pork baby back ribs, cut into serving size pieces (I used 4 lbs boneless ribs)
1 1/3 cups packed brown sugar
1 cup reduced-sodium soy sauce (I used regular)
1/4 cup rice vinegar
1/4 cup sesame oil
1/4 cup minced fresh gingerroot (I used 2 tsp ground ginger)
6 garlic cloves, minced
1 tsp crushed red pepper flakes (I used 1/4 tsp)
1/4 cup cornstarch
1/4 cup cold water
Thinly sliced green onions and sesame seeds for garnish, optional

Place ribs in slow cooker.  Combine brown sugar, soy sauce, vinegar, sesame oil, ginger, garlic, and red pepper flakes in small bowl; pour over ribs.  Cover and cook on low 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 green onions and sesame seeds if desired (I didn't).

So yummy!  The meat was so tender, just like it should be from a crock pot.  It was impossible to skim the fat from the cooking juices.  I made a valiant attempt, then ultimately decided that it was ribs.  Not a low fat meal.  Over half of it leftover for later.  A yummy keeper.