5 TABLESPOONS SUGAR
3 TABLESPOONS SOY SAUCE
1 TABLESPOON GROUND GINGER
3 TABLESPOONS HONEY
2 TABLESPOONS KETCHUP
1 TEASPOON SEASONING SALT
1 CUP CHICKEN BROTH
PLACE RIBS IN THE BOTTOM OF YOUR CROCK POT.
MIX REMAINING INGREDIENTS AND POUR OVER RIBS.
COVER AND COOK ON LOW FOR 8 HOURS.
CUT RIBS INTO SEGMENTS AND SPOON SOME SAUCE FROM COOKER. (COULD ALSO BASTE SOME OF THE SAUCE ON RIBS AND GRILL HIGH FOR A FEW MINUTES OR BROIL IN OVEN)
SERVE WITH STEAMED RICE AND GRILLED PINEAPPLE CHUNKS.
MAKES 6 SERVINGS.
No comments:
Post a Comment