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2 c. catsup
2 Tbs. Burleson's Pure Honey
2 Tbs. white vinegar
2 Tbs. soy sauce
1/4 tsp. Five-spice powder (optional)
1 small onion, finely chopped
2 tsp. fresh ginger, minced
1 clove garlic, minced
1 tsp. cornstarch, dissolved in 1 Tbs. cold water
4 lb. pork country-style ribs
Combine catsup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic in a bowl. Broil ribs, turning once, until browned about 10 minutes. Transfer the ribs to the slow cooker and coat well with sauce. Cover and slow cook on low until ribs are tender, 5 - 6 hours. Remove ribs from cooker and cover to keep warm. Skim the fat from the surface of the sauce and pour it into small saucepan. Bringsauce to a simmer over a medium heat and reduce to 1 c. Stir in the cornstarch mixture and cook until thickened. Serve ribs over hot rice, pouring sauce over ribs and rice.
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