Crock-Pot: Asian-Style Country Ribs with Black Bean Garlic Sauce

Ingredients

• 3 tablespoons prepared black bean garlic sauce from a jar (i.e. Lee Kum Kee)
• 1/4 cup mirin or chicken stock
• 1 tablespoon cornstarch
• Asian-Style Country Ribs with Black Bean Garlic Sauce
• 2 teaspoons dark sesame oil
• 1 tablespoon coarsely chopped fresh garlic
• 1 tablespoon freshly grated ginger root
• 1 tablespoon honey
• 1/2 teaspoon coarsely cracked black pepper
• 3 to 4 pounds boneless country-style pork ribs, cross cut in 1-1/2-inch pieces
• 1/4 cup low-sodium soy salt
• 1/4 cup + 2 tablespoons chopped scallions (white and tender green)

Instructions

1. This crock-pot entre is really, really good. It takes 10 minutes to prepare, is made from ingredients that are readily available and is a bargain when you consider the number of servings it provides. One caution - you'll have mush with Asian flavor if you cook this for more than 5 to 6 hours. The recipe is adapted from "Slow Cooker Recipes for All Occasions", a Rival Crock-Pot publication.
2. Served with rice and snow peas you have the makings of a minor feast that you'll repeat often. My family loves this dish. I think yours will, too. This, by the way, is a wonderful recipe for novice cooks. If you have a willing teen, let them have a go at it.Asian-Style Country Ribs with Black Bean Garlic Sauce
3. Spray interior of slow cooker with nonstick cooking spray.
4. Place pork cubes in slow cooker.
5. Combine black bean garlic sauce, soy sauce, mirin, honey, ginger, garlic, pepper and cornstarch in a small bowl; stir to dissolve cornstarch.
6. Pour over ribs.
7. Cook, covered, on LOW setting for 5 to 6 hours until ribs are tender but still hold their shape.
8. Transfer ribs to a rimmed serving platter; tent with foil to keep warm. Strain liquid into a small pan. Bring liquid to a boil over medium-high heat; cook until mixture begins to thicken and is reduced by half. Stir in sesame oil.
9. Add sauce and 1/4 cup scallions to pork cubes.
10. Mix well.
11. Garnish with reserved 2 tablespoons scallions.