Chinese Country Ribs

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Chinese Country Ribs to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Chinese Country Ribs, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Amount Measure Ingredient -- Preparation Method
• 1/2 cup ketchup
• 2 tablespoons honey
• 2 tablespoons rice or white vinegar
• 2 tablespoons soy sauce
• 1/4 teaspoon five spice powder-optional
• 1 small onion -- finely chopped
• 2 teaspoons minced fresh ginger
• 1 garlic clove -- minced
• 1 teaspoon cornstarch -- dissolved in
• 1 tablespoon cold water
• 4 pounds country ribs
• (cut into individual ribs
• hot cooked rice
• In a 3-1/2 quart slo cooker, combine ketchup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic. Position a broiler rack 6 inches from the source of the heat and preheat the broiler. Broil the ribs, turning once, until browned. About 10 minutes. Transfer the ribs to the slow cooker. Stir to coat the ribs with the sauce. Cover and slow cook until ribs are tender. 5-6 hours at 200 degrrees (low). Transfer the ribs to a platter and cover with aluminum foil to keep warm. Skim the fat from the surface of the sauce. In a medium saucepan bring the sauce to a simmer over a medium heat. Cook until reduced to about 1 C, 6-8 minutes. Stir in the cornstarch mixture and cook just until thickened. Pour the sauce over ribs and serve immediately with hot cooked rice.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

From the recipe files of Carole Walberg