Pork Pho

(Courtesy of Family Circle)

Ingredients:
2 lb. spare rib
1 small onion, peeled and halved
1/3 c. peeled and sliced ginger
2 cloves garlic, smashed
1 Tbsp. coriander seeds
5 whole cloves
2 whole star anise
6 c. low-sodium chicken broth
2 Tbsp. fish sauce 
2 Tbsp. packed brown sugar
1/4 tsp. salt
1 box (8 oz.) rice noodles
Lime wedges
Bean sprouts
Fresh sliced scallions
Habanero chile peppers
Sriracha sauce (optional)

Directions:
Place spare ribs, onion, ginger, garlic, coriander, cloves and star anise in bottom of slow cooker.  Pour chicken broth on top.  In a bowl, mix together 3 c. water and the fish sauce and brown sugar; pout into slow cooker.  Cover and cook on high for 6 hours or low for 8 hours.

Remove spare ribs.  Shred meat, discarding bones, tendons and fat.  Cover and set aside.  Carefully pour remaining slow cooker contents through a strainer over a lidded pot; skim.  Stir in salt.  Cover and bring to a boil.  Add rice noodles and cook 4-5 minutes, until softened.

Ladle some of the broth and noodles into bowls.  Top with shredded meat and, if desired, lime wedges, cilantro, scallions, bean sprouts, chile peppers and sriracha sauce.