Honey, Ginger and Soy Ribs
Cook Time 6 Hours LOW
1/4 cup soy sauce
2 tbsp honey
2 tbsp rice wine vinegar
1 tbsp ketchup
4 tsp minced fresh gingerroot
2 baby back ribs (about 4 lb/2 kg)
2 green onions, sliced diagonally
1 1/4 cups rice, cooked
In a bowl, combine soy sauce, honey, rice wine vinegar, ketchup and ginger; cover ribs in marinade mixture and place in the refrigerator for 2 hours or overnight.
Transfer ribs and marinade to Crock-Pot® 6-Quart stoneware.
Cover and cook on LOW for 6 hours or until bones move easily within the meat and meat is very tender.
Cut into 3-bone portions and arrange on serving platter; sprinkle green onions over top.
Serve with rice.