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Preparation time
20 minutes
Total time:
9 hours 20 minutes
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Ingredients
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1.35 kg (3 lb.) pork back ribs
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4 cloves garlic, chopped
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15 mL (1 tbsp.) chopped fresh ginger
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750 mL (3 cups) apple juice
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125 mL (½ cup) molasses
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60 mL (¼ cup) soy sauce
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60 mL (¼ cup) white vinegar
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1 broccoli, cut into small florets
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10 mL (2 tsp.) vegetable oil
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5 mL (1 tsp.) toasted sesame oil
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15 mL (1 tbsp.) sesame seeds, toasted
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To taste, salt
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500 ml (2 cups) basmati rice
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Directions
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Place pork back ribs in the slow cooker.
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Mix together the ginger, apple, juice, molasses, soy sauce, and vinegar in a bowl. Pour sauce over ribs.
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Cook in slow cooker on low for 9 hours or until meat detaches easily from the bone. Set meat aside on a plate. Bring sauce to a boil in a saucepan and reduce until syrupy.
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Cook broccoli in a saucepan of boiling salted water for 5 minutes. Drain and rinse with cold water.
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Sauté broccoli in a skillet over medium heat for 2 minutes. Add sesame oil and sesame seeds. Season with salt to taste.
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Serve spare ribs with basmati rice and sesame broccoli.
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