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Slow Cooker Pork Ribs - Chinese (ish)

Without the sauce made from the cooking
With the sauce made from the cooking
 liquid & cornflour plus a little sugar to taste
Another slow cooker recipe making the meat  tender and  flavorsome. I've said these are Chinese 'ish' as they use soy, five spice and ginger, that's probably about as far as the influence goes. I get the kids to mix up the sauce as it's all cold ingredients that don't require any real preparation apart from the ginger and its not a big deal if the quantities aren't quite right. Obvious point - make sure after handling pork you wash your hands and the counter really well afterwards - as well as any little hands that may have 'helped'. I love this with carrot and mooli ribbons with a sprinkling of sesame seeds and sweet chili sauce

Almost team work!
All in the slow cooker
Pork ribs - a good number to not overfill your slow cooker. Mine takes about 2.5 kg comfortably
¼ cup soy sauce – I use the low sodium option
⅓ cup orange marmalade – great for using up the unwanted homemade gift of preserves you don’t like. NOTE - there is an orange 'tang' to the dish - swap for something like apricot jam or even mango chutney as an alternative
½ tsp  cayenne pepper
1 tsp Chinese five spice
3 tbsp of tomato ketchup – I use the low sugar and salt option
2 chopped garlic cloves (as usual lazy garlic for us)
2 tsp of fresh finely chopped ginger – powdered is fine too
Cornflour to thicken the sauce at the end (optional)
Sugar - to sweeten the sauce to taste

1. Mix all the seasoning together in a bowl
2. Pour half into the slow cooker, placing the raw pork ribs on top
3. Pour the rest over the top and give them a mix to ensure each rib is covered in the sauce - I find kitchen tongs are best for this
4. Cook on high for 4 hours, or low for 6-8, until the meat is tender and falling apart
5. If you want you can take the left over sauce and add cornflour and a little sugar to thicken it and pour it over the ribs to serve

Based on this recipe.

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