Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 4 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Lean pork spareribs
1/3 c Soy sauce
1 tb Ground ginger
1/4 c Corn starch
1/2 c Cider vinegar
1 c Sugar
1/4 c Water
1 ts Salt
1/2 ts Dry mustard
1 sm Ginger piece (1") or
- crystallized ginger
Cut spareribs into individual 3" pieces. Mix soy sauce, ground urs.
Approximately 30 to 60 minutes before serving prepare the cornmeal
biscuits as described below. While biscuits are baking, mix corn
starch and whipping cream in a small bowl. Pour into pork mixture and
stir. Increase Crock-Pot to High if it has been cooking on Low.
Continue to cook until sauce is hot and bubbly. Season to taste with
salt. Serve with biscuits.
Cornmeal Biscuits:
Preheat oven to 450°F. In a large mixing bowl, stir together flour,
corn meal, baking powder, sugar, and salt. With a pastry blender or
2 knives, cut butter into flour mixture until mixture resembles
coarse crumbs. Add yogurt and stir just until mixture forms a sticky
dough. Form dough into a ball and knead on floured surface; then roll
out to about 1/2" thick. Using a floured 2-1/2" cutter, cut dough
into 12 rounds. Place 1" apart on an ungreased baking sheet. Bake in
a 450°F oven for 10 to 12 minutes or until golden brown.
