Makes 8 servings Prep: 20 minutes Cook: 4 hr. 10 min.
"For small appetizer portions, ask your butcher to cut the ribs in half crosswise."
3 green onions, chopped
1 T. minced fresh ginger
1-1/2 tsp. minced garlic
1 T. vegetable oil
1 (12oz) bottle chili sauce
1 (8oz) bottle hoisin sauce
1/2 cup applesauce
1/2 cup beer
2 T. Worcestershire sauce
1 T. country Dijon mustard
3 tsp. hot sauce
2 slab baby back ribs (about 5 lb.)
Saute first 3 ingredients in hot oil in a small saucepan over medium heat 3 to 5 minutes or until tender. Stir in next 7 ingredients. Bring to a boil; reduce heat to medium-low, and simmer 5 minutes.
Place half of ribs in a single layer in a lightly greased 6 quart slow cooker. Pour half of sauce mixture over ribs. Top with remaining ribs in a single layer. Pour remaining sauce mixture over ribs. Cover and cook on LOW 4 hours or until tender. Transfer to serving platter.
substitute 5 lbs. pork spareribs for baby back ribs. Proceed with recipe as directed, cooking on HIGH 4 hours or until tender.