Give pork ribs Asian flair with the addition of soy sauce, ginger, and five-spice powder. If the flavor combo hasn't already won you over, the fact that this rib recipe is made in the slow cooker for maximum ease will.
Slow Cook:6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high)
Five-Spice Ribs with Cabbage Slaw
Trim fat from ribs. Sprinkle meat with Chinese five-spice powder. Place in a 4- to 5-quart slow cooker.
In a small bowl stir together the water, the soy sauce, honey, and crushed red pepper. Pour over meat in cooker. Add ginger and garlic. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
Using a slotted spoon, transfer ribs to a serving platter; cover to keep warm. Skim fat from cooking liquid. Strain cooking liquid; discard solids. To serve, drizzle some of the cooking liquid over ribs. Top with Crunchy Cabbage Slaw.
Crunchy Cabbage Slaw
In a large bowl combine green cabbage, red cabbage, red sweet pepper, and yellow sweet pepper.
For dressing, in a screw-top jar combine oil, vinegar, maple syrup, celery seeds, salt, and black pepper. Cover and shake well. Pour dressing over cabbage mixture; toss to coat. Serve immediately or cover and chill for up to 3 days,