Asian Ribs

(Courtesy of Taste of Home)

Ingredients:
6 lb. pork baby back ribs, cut into serving-size pieces
1 1/3 c. packed brown sugar
1 c. reduced-sodium soy sauce
1/4 c. rice vinegar
1/4 c. sesame oil
1/4 c. minced fresh gingeroot
6 garlic cloves, minced
1 tsp. crushed red pepper flakes
1/4 c. cornstarch
1/4 c. cold water
Thinly sliced green onions and sesame seeds, optional

Directions:
Place ribs in a 6 quart slow cooker.  In a small bowl, combine the brown sugar, soy sauce, vinegar, oil, ginger, garlic and pepper flakes; pour over ribs.  Cover and cook on low for 6-7 hours or until meat is tender.

Remove meat to a serving platter; keep warm.  Skim fat from cooking juices; transfer to a small saucepan.  Bring to a boil.

Combine cornstarch and water until smooth.  Gradually stir into the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with ribs.  Garnish with onions and sesame seeds if desired.