Ingredients
3 pounds boneless country-style pork ribs6 green onions, cut into 1-inch pieces 1 can (8 ounces) sliced water chestnuts, drained3/4 cup hoisin sauce3 tablespoons soy sauce2 tablespoons sherry or chicken stock5 garlic cloves, minced1 tablespoon minced fresh gingerroot1 tablespoon light corn syrup1 tablespoon orange marmalade1 teaspoon pumpkin pie spice1/2 teaspoon crushed red pepper flakes2 tablespoons cornstarch2 tablespoons waterHot cooked riceAdditional sliced green onions, optional
Preparation
Place pork, green onions and water chestnuts in a 5-qt slow cooker. Mix hoisin sauce, soy sauce, sherry, garlic, gingerroot, corn syrup, marmalade, pie spice and pepper flakes in a bowl. Pour over pork. Cook, covered, on low until meat is tender, 6-8 hours.
Remove to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Mix cornstarch and water until smooth. Gradually stir into saucepan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with ribs, rice and, if desired, additional green onions.
