🌎 The World Cookbook

Spare Ribs:
2 tablespoons Chinese five spice powder
1 tablespoon light brown sugar
1 tablespoon kosher salt or 2 teaspoons table salt
4 pounds spare ribs or baby back ribs
1/2 cup water
Sauce:
1/4 cup sweet and sour sauce
2 tablespoons ketchup
1 tablespoon balsamic vinegar
1 tablespoon molasses
1 teaspoon hot chili paste (optional and to taste)

Cook The Ribs: Whisk the five spice powder, sugar and salt together in a bowl. Cut the rack of ribs into 2 to 3 sections so they'll comfortably fit into your slow cooker. Generously rub the ribs on all sides with the spice blend. Pour the water into the slow cooker, then add the ribs. Cook on low for 6 hours. (Don't have a slow cooker? Preheat the oven to 300 degrees F. Place a wire cooling rack on a large rimmed baking sheet so it fits snugly, and place the rubbed ribs on the rack. Bake for 1 hour, then cover the ribs with aluminum foil and bake for 1-2 hours more until the rib meat is very tender and wiggles off the bone.) Preheat the oven broiler (on high, if your broiler has settings) and place the oven rack on the highest rungs. Place a wire cooling rack on a rimmed baking sheet. Slice the cooked ribs into individual ribs, then place on the baking sheet, meaty side up. Broil until the ribs are sizzling and crispy; timing will vary based on your oven settings, but should be no longer than 3-4 minutes.
The Sauce: Stir all the ingredients together and serve alongside the ribs.