Slow Cooker Spare Ribs with Plum Glaze

• Gluten free

• Meat

  • 1 3/4 kg Pork baby back ribs

• Produce

  • 6 cloves Garlic
  • 2 slices Ginger
  • 4 Green onion

• Canned Goods

  • 1 cup Chicken stock

• Condiments

  • 1 tbsp Hoisin sauce
  • 1/4 cup Plum jam
  • 1/4 cup Soy sauce

• Baking & Spices

  • 1/4 tsp Cayenne
  • 1/2 tsp Five-spice powder

• Oils & Vinegars

  • 2 tbsp Rice vinegar

• Beer, Wine & Liquor

  • 1/4 cup Shaoxing wine

Found on omnivorescookbook.com

Ingredients

• 1/4 cup plum jam
• 1/4 cup soy sauce
• 1/4 cup Shaoxing wine (or dry sherry)
• 2 tablespoon rice vinegar
• 1 tablespoon hoisin sauce (or homemade hoisin sauce)
• 1/2 teaspoon five spice powder (or homemade five spice powder)
• 1/4 teaspoon cayenne powder (or paprika powder for a less spicy option)
• 1.8-kg / 4-pound pork baby back ribs
• 4 green onion
• 2 to 3 slices ginger
• 6 cloves garlic, crushed with knife
• 1 cup chicken stock (or vegetable stock, or water)

Directions

• Combine the plum jam, soy sauce, Shaoxing wine, rice vinegar, hoisin sauce, five spice powder, and cayenne powder in a bowl. Stir to mix well.
• Place the pork ribs into the slow cooker, meat side down. Pour the sauce over the ribs. Add green onion, ginger, garlic, and chicken stock.
• Cover and cook on the low setting for 7 to 8 hours, or on the high setting for 3 to 4 hours.
• When the ribs are so tender that you can easily pull the meat from the bones, transfer them onto a big plate and cover with aluminum foil to keep warm.
• Drain the broth by using a fine colander to remove solid ingredients. Skim the fat from the broth and discard.
• Transfer the broth into a sauce pan. Cook over medium high heat until the sauce thickens, after 20 to 30 minutes. The sauce should reduce to about a third and be enough to cover a spoon. (*Footnote 1)
• Drizzle half of the sauce over the ribs. Serve the ribs with rest of the sauce on the side.