Ingredients

• 1/4 cup sesame oil
• 2 T fresh chopped ginger
• 4 cloves garlic chopped
• 1 bunch scallions
• 1 cup brown sugar
• 1/2 cup chili sauce
• 1/2 cup low sodium soy sauce
• 1/3 cup rice wine vinegar
• 1/4 cup honey
• 2 large racks baby back ribs (4-5 lbs.)
• Salt and pepper
• 1 T cornstarch

Directions

1. Heat sesame oil in large saucepan over medium high heat

2. Saute ginger, garlic and scallions about one minute

3. Add brown sugar, chili sauce, vinegar, honey and 1/2 cup water

4. Whisk until fully incorporated

5. Bring to a simmer over medium-high heat stirring occasionally

6. Continue cooking until sauce has thickened, about 5 minutes

7. Remove from heat and let cool.

8. Sprinkle ribs with salt and pepper

9. Place in up right position in slow cooker with meat facing out

10. Spoon sauce over ribs and cook on high for 3-4 hours on high or 6-8 hours on low

11. Strain sauce from slow cooker into grease removal container and place into saucepan

12. Combine 1 T water with cornstarch and whisk together in small bowl

13. Add mixture to saucepan and bring to a boil over medium high heat

14. Reduce heat until sauce is thickened

15. Serve with ribs

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