These little ribs are sweet, garlicky and tender enough to fall off the bone. They are perfect served on steamed rice. Have a butcher saw the racks in half lengthwise.
- Portion size 6 servings
- Credits : Canadian Living New Slow Cooker Classics
MethodTrim any excess fat from ribs; remove membrane from undersides. Cut into individual ribs; place in slow cooker.
Stir together beef broth, tomatoes, honey, vinegar, soy sauce, garlic powder, chopped garlic, and hot pepper flakes (if using). Pour over ribs.
Cover and cook on low until ribs are tender, about 6 hours. Skim off fat.
Whisk cornstarch with 3 tbsp water until smooth; whisk into slow cooker. Cook, covered, on high until sauce is thickened, about 15 minutes.
Nutritional facts Per each of 6 servings: about
- Fibre trace
- Sodium 539 mg
- Protein 33 g
- Calories 474.0
- Total fat 24 g
- Potassium 547 mg
- Cholesterol 108 mg
- Saturated fat 9 g
- Total carbohydrate 32 g
- Iron 19.0
- Folate 4.0
- Calcium 6.0
- Vitamin C 3.0