Ingredients
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3 lbs pork spareribs, cut into 2 to 3 ribs sections
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salt and pepper, for seasoning
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1 teaspoon garlic powder
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1 teaspoon ground ginger
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10 ounces pineapple jam
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1 small onion, chopped
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1 small red pepper, chopped
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1 tablespoon light soy sauce
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1 tablespoon fresh grated ginger
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1 cup apple juice
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1 tablespoon cornstarch
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3 chipotle chiles in adobo, diced
Instructions
- Rub ribs with salt, pepper dried garlic and ginger.
- In a crock pot on low heat add rest of ingredients (except cornstarch) stir to blend.
- Add seasoned ribs coat and place top on pot and cook for 6-8 hours on low heat.
- Till the meat almost falls off the bones.
- Remove ribs and place on a cookie sheet pan line with foil.
- Brown ribs just a couple minutes each side under broiler.
- Meanwhile mix cornstarch with a small amount of the sauce from the crock pot.
- Skim fat if necessary.
- Put into a microwave safe dish with rest of sauce with cornstarch mixture and heat in micro to thicken.
- Pour over browned ribs or serve on the side.
- Garnish with fresh cilantro, sesame seeds, and or parsley.