Asian Ribs

• 6 pounds pork baby back ribs, cut into serving-size pieces
• 1-1/3 cups packed brown sugar
• 1 cup reduced-sodium soy sauce
• 1/4 cup rice vinegar
• 1/4 cup sesame oil
• 1/4 cup minced fresh gingerroot
• 6 garlic cloves, minced
• 1 teaspoon crushed red pepper flakes
• 1/4 cup cornstarch
• 1/4 cup cold water
• Thinly sliced green onions and sesame seeds, optional

1. Place ribs in a 6-qt. slow cooker. In a small bowl, combine the brown sugar, soy sauce, vinegar, oil, ginger, garlic and pepper flakes; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender.
2. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil.
3. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. Garnish with onions and sesame seeds if desired.

pork baby back ribs, brown sugar, soy sauce, rice vinegar, sesame oil, fresh gingerroot, garlic, red pepper, cornstarch, cold water, sesame seeds

Taken from www.tasteofhome.com/recipes/asian-ribs/ (may not work)