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- 3 pounds pork loin back ribs
- 1/2 cup plum jelly or jam
- 1/3 cup soy sauce
- 1/4 cup packed brown sugar
- 1/4 cup chopped green onion (2)
- 2 tablespoons molasses
- 2 teaspoons ground ginger
- 2 cloves garlic, minced
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 cups hot cooked rice (optional)
1. Trim fat from ribs. Cut ribs into 2- to 3-rib portions. Place ribs in a 3 1/2- or 4-quart slow cooker. In a small bowl, combine jelly, soy sauce, brown sugar, green onion, molasses, ginger, and garlic. Pour over ribs.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
3. Using a slotted spoon, transfer ribs to a serving platter; cover and keep warm.
4. For sauce, strain cooking juices into a small saucepan; skim off fat. In a small bowl, combine cornstarch and the cold water; stir into cooking juices. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. If desired, serve ribs and sauce over hot cooked rice.
- Servings Per Recipe 4,
- cal. (kcal) 819,
- Fat, total (g) 50,
- chol. (mg) 171,
- sat. fat (g) 18,
- carb. (g) 57,
- fiber (g) 1,
- pro. (g) 36,
- vit. A (IU) 97,
- vit. C (mg) 2,
- sodium (mg) 1533,
- calcium (mg) 111,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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