Ingredients
2 cup ketchup
2 tbsp honey
2 tbsp white vinegar
2 tbsp soy sauce
1/4 tsp five spice powder, (opt.)
1 small onion: finely chopped
2 tsp fresh ginger, minced
1 garlic clove, minced
1 tsp cornstarch, dissolved in 1 t cold wat
4 lb country ribs: cut into individual r, ibs
1 hot cooked rice
Directions
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 saurce 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
on 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 immeadiately with hot cooked rice. HILL COUNTRY RIBS: Broil the
ribs as above. Place in a 3 1/2 qt. slow cooker. Add 1 cut prepared
barbecue sauce and stir to coat ribs with the sauce. Cover and slow
cook until ribs are tender, 5-6 hours on LOW. To thicken the sauce,,
skim the fat from the surface, pour into a medium saucepan, and
simmer until reduced to 1 cup.
(From Jean Allen - GRDG72B)
Servings: 4 servings
Chinese Country Ribs & Hill Country Ribs Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Meat; Slow Cooker
The History of Recipes
It is quite possible to track the history of written cooking instructions way back into the distant past, in fact as far into history as the early Egyptians, and quite possibly further than that. However, in the main part, these early cook books were just basic hieroglyphic recipes for preparing food.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history are a few stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. As we move on, we find two books which were published in the 14th Century - a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these have no connection with the indian curry that we all know today, but instead accounts of the types of food prepared by the cooks of the rich and wealthy people of that time. During the next few centuries, the powerful and rich strove to lay on the most extravagent meals, and as a result cooks and their recipes could command a high salary. Even so, it wasn`t until the 19th century that fine cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collating, testing, and writing down recipes common in their social group. By the advent of the 20th century, cookbooks are starting to become popular mostly as a result of increased literacy, people having more free time and a general increase in wealth. The revolution that is television gave us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Chinese Country Ribs & Hill Country Ribs recipe.
