Modified from Simple & Delicious
6 lbs pork back ribs, cut into serving-size pieces (they used baby backs, I just bought back ribs as they were on sale at the grocery styles...country style ribs are the cheapest, but Ray doesn't like them as much.)
1 1/3 cups brown sugar
1 cup soy sauce
1/4 cup rice vinegar
1/4 cup sesame oil
1/4 cup minced fresh ginger (I actually grated this as I don't like the taste/texture of the cooked ginger so I want it to dissolve...hence I used powder or grate it)
6 minced garlic cloves
1 tsp crushed red pepper flake (I just had ground cayenne, so I just sprinkled some on)
1/4 cup cornstarch
1/4 cup cold water
green onions/sesame seeds for garnishing (optional, I didn't do it)
hot cooked rice (I added this as I like this over rice)
Place ribs in crock pot. Combine sugar, soy sauce, vinegar, oil, ginger, garlic and pepper flakes in a small bowl. Pour over ribs. Cover and cook on low for 6-7 hours or until tender.
Remove meat and keep warm. Skim fat from cooking juices and put into a saucepan. Bring to a boil.
Combine cornstarch and water and then gradually add into pan. Bring to a boil and cook and stir for 2 minutes or until thickened.
Serve with ribs and rice.