Slow-Cooker Chinese Spareribs

• Gluten free

• Meat

  • 2 racks Spareribs

• Produce

  • 6 Garlic cloves
  • 1/4 cup Ginger

• Condiments

  • 1 tbsp Chinese chile-garlic sauce
  • 1/2 cup Hoisin sauce
  • 1/2 cup Honey
  • 1 tbsp Molasses
  • 1/4 cup Soy sauce

• Liquids

  • 1/2 cup Water

Found on today.com

Directions

• Preparation Grace Parisi 1. On a cutting board, cut the racks into individual ribs and transfer to a 4- to 6-quart slow cooker. 2. In a blender, combine the ginger, garlic, hoisin sauce, honey, soy sauce, molasses, chile-garlic sauce and the water; puree until smooth. Grace Parisi 3. Pour the mixture over the ribs and toss to evenly coat. Optional: If your slow cooker has a delayed timer function, set it for 1 hour to allow the meat to marinate. 4. Cook, covered, on high for 4 hours or low for 8 hours, until the meat is tender but not falling off the bones. 5. Transfer the ribs to a foil-lined baking sheet. Strain the pan juices into a medium-size saucepan and spoon off as much fat as possible. Boil the pan juices until syrupy and reduced to 3/4 cup, about 5 minutes. Transfer to a bowl. Grace Parisi 6. Preheat the broiler and position a rack 8-inches from the heat. Brush the ribs with some of the sauce and broil until caramelized, about 5 minutes, turning once or twice. Grace Parisi 7. Transfer to a platter and drizzle with any remaining sauce. Serve. Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Spring 2016. Follow her on Instagram and Twitter.