Heat the oil in a large saute pan over medium-high heat.
Season the ribs generously with salt & pepper then sear in the hot pan until well browned on all sides, about 3 minutes per side.
Transfer the ribs to a large slow cooker and set aside.
Keep the pan over medium-high heat and add the onion, ginger, garlic, crushed red pepper, honey, soy sauce, and vinegar to the pan and cook, while scraping the bottom of the pan to release any stuck on bits, until the sauce begins to boil.
Pour the sauce into the slow cooker over the ribs.
Place the lid on the slow cooker and cook, on LOW, until pork is tender, 7 to 8 hours.
Pull the pork off the bones then discard the bones.
RICE:
Stir the rice, water, and salt together in a medium-size saucepan over medium-high heat until it just begins to boil.
Cover the pan then reduce the heat to low and simmer, keeping the lid on, for 10 minutes.
Turn the heat off and let the rice sit, still keeping the lid on, for 20 more minutes.
Now you can take the lid off and fluff the rice with a fork.
TO SERVE:
Serve the pork over the rice and top with sliced green onion.
Print Recipe
18 people Yepped this recipe
Comments
RECIPE COMMENTS
for this recipe?
Be the first to post a comment