YIELD Makes 4 servings
|4||pounds pork spareribs|
|1‑1/3||cup chicken broth|
|1||cup dry sherry or chicken broth|
|1/2||cup pineapple, mango or guava juice|
|2||tablespoons packed brown sugar|
|2||tablespoons cider vinegar|
|2||tablespoons soy sauce|
|1||clove garlic, minced|
|1/4||teaspoon black pepper|
|1/8||teaspoon red pepper flakes|
Slow Cooker Directions
- Preheat oven to 400°F. Place ribs in foil-lined shallow roasting pan. Bake 30 minutes, turning after 15 minutes. Remove from oven. Cut meat into 2-rib portions. Place ribs in 5-quart slow cooker. Add remaining ingredients, except cornstarch and water, to slow cooker. Cover; cook on LOW 6 hours or until ribs are tender.
- Transfer ribs to platter; keep warm. Let liquid in slow cooker stand 5 minutes to allow fat to rise. Skim off fat.
- Blend cornstarch and water until smooth. Stir mixture into slow cooker; mix well. Cook, uncovered, on HIGH 15 minutes or until slightly thickened.
If you're looking for a main dish, try this recipe for Dan and Scott's chipotle pork loin with blue potato salad from Kick Off Cook Off.
There are hundreds of ways to cook pork, so check out our recipes to see which one you'd like to try for your next meal.