STICKY CROCKPOT RIBS
We use to live in Crown Heights, Brooklyn, gosh how I miss my old hood. On top of having great Caribbean food there were tons of hole in the wall Chinese food restaurants. The best greasy and cheap Chinese food I have ever eaten was the one next to our old apartment called Hing Hung Kitchen and they served these bomb sticky spare ribs. This recipe is an ode to those ribs.
3/4 cup soy sauce
1/2 cup hoisin sauce
1/2 cup fish sauce
1/4 cup honey
4 tablespoons Sriracha
4 tablespoons rice vinegar
2 tablespoon sesame oil
4 cloves garlic, minced
1/4 cup ginger, minced
2 teaspoon salt
2 teaspoon pepper
2 racks of spareribs, cut into individual ribs (butcher can do this)
1 tablespoon cornstarch
In a large bowl, mix soy sauce, hoisin sauce, fish sauce, honey, Sriracha, rice vinegar, sesame oil, garlic, ginger, salt, pepper, and the ribs. Marinate for at least 1 hour in the refrigerator.
Pour ribs and marinade in slow cooker. Cook, covered, on high for 4 hours or low for 6 hours, until the meat is tender but not falling off the bone.
Transfer the ribs to a baking sheet. Pour sauce into a medium saucepan and spoon off as much fat as possible.
Preheat the broiler.
Heat the saucepan to medium heat and bring the sauce to a boil. In a small bowl mix cornstarch and 1 tablespoon of water together. Once sauce comes to a boil slowly add in the cornstarch mixture. Whisk until it comes back to a boil and then turn to medium low and allow to simmer until it begins to reduce and thicken.
Brush the ribs with some of the sauce and broil until caramelized, about 5 - 10 minutes.
Transfer to a platter and drizzle with any remaining sauce. Garnish with toasted sesame seeds and green onions.