Crockpot Asian Ribs ala ~DKBB~

Crockpot Asian Ribs ala ~DKBB~

(original recipe by Julie Ko, in the Feb/Mar 2013 edition of Simple & Delicious magazine)

6 lbs. (boneless) pork baby back ribs, cut into serving-size pieces
1⅓ cups packed brown sugar 
1 cup reduced-sodium soy sauce 
¼ cup rice vinegar 
¼ cup sesame oil (or vegetable oil) 
¼ cup minced fresh gingerroot 
6 cloves garlic, minced 
1 to 2 tsp. crushed red pepper flakes 
¼ cup cornstarch 
¼ cup water 
Fresh pineapple, cut into small chunks 
½ to 1 can water chestnuts, diced 
Thinly sliced green onions 
Sesame seeds (optional)

• Place ribs in 6-qt. crockpot.
• Combine brown sugar, soy sauce, rice vinegar, oil, minced gingerroot, garlic, and pepper flakes in small bowl and mix well.
• Pour mixture over ribs and cook on low for 6-7 hours.
• Remove meat to covered dish while you create the sauce.
• Skim the fat off the sauce remaining in the crockpot and transfer skimmed sauce to saucepan.
• Add diced water chestnuts and pineapple chunks; bring to a boil.
• Combine cornstarch and water in jar; shake very well; add mixture gradually to saucepan. 
• Bring to a boil, stirring constantly until thickened.
• Serve ribs on a bed of rice, covering all with sauce. Garnish with green onion slices and sesame seeds, if desired.

 (You can cut this recipe in half and have more than enough to feed 2.)