October 9th, 2012
By LeeAnne Wright
Season ribs with salt and pepper. Dredge in flour, shaking off excess. In a frying pan, brown the ribs in oil over medium high heat. Transfer browned ribs into your slow cooker.
Combine the soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, orange juice and Hoisin sauce and pour over ribs.
Set slow cooker to low and cook for 10 hours or on high for 6 hours.
When done, transfer ribs to a platter and keep warm. Drain the fat off of the cooking liquid.
Place the remaining cooking liquid in a pot. Whisk in corn starch and bring to a boil. Reduce heat and simmer until thickened and reduced. Brush over ribs and serve.
NUTRIENTS PER SERVING: 668 calories, 49 g fat, 32 mg calcium, 2,289 mg sodium, 20 g carbohydrates, 1 g fibre, 35 g protein. Excellent source of vitamin D and zinc; good source of niacin and iron.