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Chinese Country Ribs

1/2 cup ketchup
2 tablespoons honey
2 tablespoons rice or white vinegar
2 tablespoons soy sauce
1/4 teaspoon five spice powder, optional
1 onion, finely chopped
2 teaspoons minced fresh ginger
1 garlic clove, minced
1 teaspoon cornstarch, dissolved in 1 tablespoon cold water
4 pounds country-style pork ribs, cut in single rib

In a 3-1/2 quart slow cooker, combine ketchup, honey, vinegar, soy
sauce, five-spice powder, onion, ginger and garlic. Position a
broiler rack 6 inches from the source of the heat and preheat the
broiler. Broil the ribs, turning once, until browned. About 10
minutes. Transfer the ribs to the slow cooker. Stir to coat the
ribs with the sauce. Cover and slow cook until ribs are tender.
5-6 hours at 200 degrees (low). Transfer the ribs to a platter
and cover with aluminum foil to keep warm. Skim the fat from the
surface of the sauce. In a medium saucepan bring the sauce to a
simmer over a medium heat. Cook until reduced to about 1 cup, 6-8
minutes. Stir in the cornstarch mixture and cook just until
thickened. Pour the sauce over ribs and serve immediately with
hot cooked rice.

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