Source of Recipe
5 pounds spareribs, cut into 2-rib pieces
salt and pepper, to taste
1/2 cup pineapple juice
2 tablespoons garlic-flavored wine vinegar
1/4 cup dry white wine
2 tablespoons soy sauce
2 tablespoons honey
1/2 cup chicken broth
2 tablespoons cornstarch
3 tablespoons water
Preheat oven to 400 degrees. Place spareribs on a rack in a shallow
baking pan. Brown in oven 15 minutes; turn and brown on other side
10 to 15 minutes. Drain fat. Sprinkle ribs with salt and pepper.
Place ribs in slow cooker. In a small bowl, combine pineapple juice,
vinegar, wine, soy sauce, honey, and broth; pour mixture over ribs.
Cover and cook on Low 7 to 9 hours. Turn control to High. In a
small bowl, dissolve cornstarch in water; stir into rib mixture.
Cover and cook on High 10 to 15 minutes or until slightly thickened.