Slow Cooker Spare Ribs

1. 1

   On a cutting board, cut the racks into individual ribs and transfer to a 4- to 6-quart slow cooker.

2. 2

   In a blender, combine the ginger, garlic, hoisin sauce, honey, soy sauce, molasses, chile-garlic sauce and the water; puree until smooth.

3. 3

   Pour the mixture over the ribs and toss to evenly coat.

4. 4

   Cook, covered, on high for 4 hours, until the meat is tender but not falling off the bones.

5. 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.

6. 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.

7. 7

   Transfer to a platter and drizzle with any remaining sauce. Serve and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.