Ingredients Jump to Instructions ↓

  1. 2 po lean pork spareribs

  2. 1/3 cup soy sauce

  3. 1 tablespoon ground ginger

  4. 1/4 cup cornstarch

  5. 1/2 cup cider vinegar

  6. 1 cup sugar

  7. 1/4 cup water

  8. 1 teaspoon salt

  9. 1/2 teaspoon dry mustard

  10. 1 small piec gingerroot -- (about 1 inch), or crystallized ginger

Instructions Jump to Ingredients ↑

  1. Preparation : Cut spareribs into individual 3-inch 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 cornstarch 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 degrees F. In a large mixing bowl, stir together flour, cornmeal, baking powder, sugar, and salt. With a pastry blender or 2 knives, cut margarine 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 inch thick. Using a floured 2 1/2 inch cutter, cut dough into 12 rounds. Place 1 inch apart on an ungreased baking sheet. Bake in a 450 degree F. oven for 10 to 12 minutes or until golden brown.


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