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 ribs
1 hot cooked rice
Directions
In a 3-1/2 quart slo-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 slo cooker. Stir to coat the ribs
with the sauce. Cover and slo 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 C. ( 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. slo cooker. Add 1 C prepared barbecue
sauce and stir to coat ribs with the sauce. Cover and slo 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.
Servings: 4 servings
Chinese Country Ribs Or Hill Country Ribs Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Meat
The History of Recipes
Food historians have traced the existence of recipes way back into antiquity, in truth as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Having said that, sadly, these ancient cookbooks were just very basic hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history is a collection of ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a man called Apicius compiled a number of scripts detailing recipes cooked by the Romans. In his works, Apicius describes how the meals were divided into appetizers, main course and dessert, something that is very familiar to us today. Aspicius also tells us how the Roman chefs were skilled in the use of many aromatic flavors, including a few you will know like bay, rue and parsley. In the 15th century, knights returning from the crusades brought us many spices and herbs from Arab cooking, including spices like coriander, basil and rosemary. These new herbs and spices led to an increase in manuscripts on food, some of which are kept safe in private cookery archives. Over the next few centuries, the wealthy families of Wesstern Europe competed to offer the most exotic meals, and as a consequence, the best chefs and their recipes increased in prestige. Nevertheless, it was during the nineteenth century that formal cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and writing down recipes to help cooks of their time. By the arrival of the twentieth century, recipe publications are in great demand, mostly due to more people being able to read, people having increased spare time and a general increase in wealth. The introduction of television brought us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chinese Country Ribs Or Hill Country Ribs recipe.
