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5 pounds spareribs -- cut into 2-rib pieces
Salt and pepper -- to taste
1/2 cup pineapple juice
2 tablespoons garlic-flavored wine vinegar
1/4 cup dry white wine
2 tablespoons soy sauce
2 tablespoons honey
1/2 cup chicken broth
2 tablespoons cornstarch
3 tablespoons water
Preheat oven to 400 degrees. Place spareribs on a rack in a shallow baking pan. Brown in oven 15 minutes; turn and brown on other side 10 to 15 minutes. Drain fat. Sprinkle ribs with salt and pepper. Place ribs in slow cooker. In a small bowl, combine pineapple juice, vinegar, wine, soy sauce, honey, and broth; pour mixture over ribs. Cover and cook on Low 7 to 9 hours. Turn control to High. In a small bowl, dissolve cornstarch in water; stir into rib mixture. Cover and cook on High 10 to 15 minutes or until slightly thickened. Serve hot.
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