INGREDIENTS
3 lb (1.5 kg) of pork ribs pre-cut portions of a coast
1 1/4 cup (340 ml) of water + 2 c. to tab
1 onion, finely diced
2 c. to tab (30 mL) black bean sauce and garlic
4 cloves garlic, chopped finely
1 c. to tab (15 mL) fresh ginger, finely chopped
1/2 tsp. tsp (2 mL) chili paste (sambal oelek type)
2 c. to tab (30 mL) cornstarch
1 green onion, thinly sliced
PREPARATION
1. In slow cooker, combine the ribs with 1 1/4 cup (310 ml) water, onion, black bean sauce, garlic, ginger, chili paste and pepper. Cover and cook on low for about 6 hours or until meat is tender.
2. Using a slotted spoon, put the ribs on a plate and keep warm. Degrease the cooking liquid. In a small bowl, using a whisk, mix the cornstarch and remaining water. Pour this mixture into the slow cooker while whisking. Cover and cook on high for about 20 minutes or until sauce is thickened. Put the ribs in the reserved sauce and toss to coat well. Serve ribs dotted with green onion.
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