1/2cupchili saucechoose your favorite, Asian or tomato based
1/2cuplow-sodium soy saucegluten free if needed
1/4cuprice wine vinegar
1/4cuphoney
1large rack of pork baby back ribsor side ribs
Salt and pepper
1-2Tbsp.cornstarch
Sesame seeds and green onions for garnish
Instructions
Cut the ribs up into 3-4 sections, salt and pepper on both sides and place in a crock pot. Whisk together the sesame oil, ginger, garlic, brown sugar, chili sauce, soy sauce, honey and vinegar. Pour over the ribs. Cook on low for 4 1/2 to 5 hours until ribs are tender but not falling off the bone.
Remove the ribs from the crock pot. Degrease the top by spooning off the top layer of fat. Mix 1 Tbsp. of cornstarch with water and whisk into the sauce. Turn the crock pot to high and whisk occasionally until thickened. If needed you can add another Tbsp. of cornstarch mixed with water to thicken further. Serve the sauce over the ribs.