Chinese Barbeque Pork Ribs
Time on High: 20 minutes Time on Low: 6 Hours Fall of the bone deliciousness!
1/4 Cup low sodium soy sauce
1/2 Cup orange marmalade
1/3 Cup barbecue sauce
1 Teaspoon minced garlic
1 Tablespoon Dijon mustard
1 Teaspoon prepared horseradish
1/2 Teaspoon kosher salt
2 1/2 Pounds pork loin back ribs, cut into 2 rib pieces
1 Tablespoon cornstarch
In a medium bowl, mix together the soy sauce, marmalade, barbecue sauce, garlic, mustard, horseradish, and salt.
One at a time, dunk rib pieces into sauce, being sure they are fully covered with the sauce, and place into a 4 Quart Crock-Pot® meaty side up. After all the ribs are in the Crock-Pot®, pour the remaining barbecue sauce over the ribs; place lid on Crock-Pot®.
Heat on high for 20 minutes; lower heat to low and cook for 6 hours. Remove ribs from Crock-Pot® to serving platter; keep warm.
Place about 1/4 Cup of barbecue sauce into a small heat-proof bowl, whisk in the cornstarch. Place the remaining barbecue sauce into a medium saucepan; add in the barbecue sauce/cornstarch mixture. Heat on high until barbecue sauce boils, lower heat to medium-low and cook for 3 to 5 minutes until thickened.
Serve ribs with barbecue sauce on the side.