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.
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