Crock-Pot: Asian-Style Country Ribs with Black Bean Garlic Sauce

This crock-pot entre is really, really good.

It takes 10 minutes to prepare, is made from ingredients that are readily available and is a bargain when you consider the number of servings it provides.

One caution - you'll have mush with Asian flavor if you cook this for more than 5 to 6 hours.

The recipe is adapted from "Slow Cooker Recipes for All Occasions", a Rival Crock-Pot publication.

Served with rice and snow peas you have the makings of a minor feast that you'll repeat often.

My family loves this dish.

I think yours will, too.

This, by the way, is a wonderful recipe for novice cooks.

If you have a willing teen, let them have a go at it.Asian-Style Country Ribs with Black Bean Garlic SauceIngredients:3 to 4 pounds boneless country-style pork ribs, cross cut in 1-1/2-inch pieces3 tablespoons prepared black bean garlic sauce from a jar (i.e. Lee Kum Kee)1/4 cup low-sodium soy salt1/4 cup mirin or chicken stock1 tablespoon honey1 tablespoon freshly grated ginger root1 tablespoon coarsely chopped fresh garlic1/2 teaspoon coarsely cracked black pepper1 tablespoon cornstarch2 teaspoons dark sesame oil1/4 cup + 2 tablespoons chopped scallions (white and tender green)Directions:1) Spray interior of slow cooker with nonstick cooking spray.

Place pork cubes in slow cooker.

Combine black bean garlic sauce, soy sauce, mirin, honey, ginger, garlic, pepper and cornstarch in a small bowl; stir to dissolve cornstarch.

Pour over ribs.2) Cook, covered, on LOW setting for 5 to 6 hours until ribs are tender but still hold their shape.

Transfer ribs to a rimmed serving platter; tent with foil to keep warm.

Strain liquid into a small pan.

Bring liquid to a boil over medium-high heat; cook until mixture begins to thicken and is reduced by half.

Stir in sesame oil.

Add sauce and 1/4 cup scallions to pork cubes.

Mix well.

Garnish with reserved 2 tablespoons scallions.

Yield: 6 to 8 servings.