1/2 cup ketchup 2 tablespoons honey 2 tablespoons rice vinegar or white vinegar 2 tablespoons soy sauce 1/4 teaspoon five spice powder 1 small onion, finely chopped 2 teaspoons minced fresh ginger 1 clove garlic, minced 1 teaspoon cornstarch 1 tablespoon cold water 4 pounds country-style pork ribs, separated hot cooked rice
In a 3-1/2 quart crock pot, 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 crock pot. Stir to coat the ribs with the sauce. Cover and slow cook until ribs are tender. 5-6 hours at 200 degrees F (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 cup, 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.