Slow Cooker: Shanghai-Style Pork Ribs

• 1- 8 oz. jar hoisin sauce
• 3/4 c. packed brown sugar
• 1/2 c. soy sauce
• 1/2 c. tomato paste
• 1/3 c. dry sherry
• 1/4 c. bottled minced garlic (24 cloves)
• 4 tsp. bottled hot pepper sauce
• 1/4 tsp. five-spice powder
• 2 to 2-1/2 pounds pork loin back ribs, cut into individual ribs
• Hot cooked Chinese noodles (optional)

1.  Combine hoisin sauce, brown sugar, soy sauce, tomato paste, sherry, garlic, hot pepper sauce, and five-spice powder.  Place ribs in a 3.5 to 4 quart slow cooker.  Pour hoisin sauce mixture over ribs; toss to coat.
2. Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4 hours.  Using tongs, transfer ribs to a platter.  Cover with foil to keep warm.  
3. Transfer cooking liquid to a small saucepan.  Skim off fat.  Bring to boiling; reduce heat.  Simmer for 15 to 18 minutes or until liquid is reduced to 1 cup.  Return ribs to slow cooker, add reduce liquid, and toss to coat.  Keep warm, covered, on warm setting or low heat setting for up to 1 hour.
4. If desired, serve ribs with hot cooked Chinese noodles/ (Makes 6 servings)

Tonight's dinner was 13 WW pts and worth every single one!  This is very possibly my new favorite slow cooker recipes, which is kinda saying a lot. We served the ribs with brown rice and fresh steamed broccoli.  In addition to our normal Thursday night crew, we had a four year old guest over for an impromptu play-date.  I'm please to announce that she finished everything on her plate except for some of her rice.  Brooke Lynne loved it as well (and kept calling it chicken AARGH!) Amelia picked at it, but had been snacking since we got home and just wanted to play.  Nick-Nick gave it an 8 out of 10, but couldn't tell me what would make it better.


*Better Homes and Gardens Creative Slow Cooker Recipes