Asian Ribs

Modified from Simple & Delicious

6 lbs pork back ribs, cut into serving-size pieces (they used baby backs, I just bought back ribs)

1 1/3 cups brown sugar

1 cup soy sauce

1/4 cup rice vinegar

1/4 cup sesame oil

1/4 cup minced fresh ginger (I actually grated this as I don't like the taste/texture of the cooked ginger so I want it to dissolve...hence I used powder or grate it)

6 minced garlic cloves

1 tsp crushed red pepper flake (I just had ground cayenne, so I just sprinkled some on)

1/4 cup cornstarch

1/4 cup cold water

green onions/sesame seeds for garnishing (optional, I didn't do it)

hot cooked rice (I added this as I like this over rice)

Place ribs in crock pot. Combine sugar, soy sauce, vinegar, oil, ginger, garlic and pepper flakes in a small bowl. Pour over ribs. Cover and cook on low for 6-7 hours or until tender.

Remove meat and keep warm. Skim fat from cooking juices and put into a saucepan. Bring to a boil.

Combine cornstarch and water and then gradually add into pan. Bring to a boil and cook and stir for 2 minutes or until thickened.

Serve with ribs and rice.

Serves 6.