This slow cooker sweet and sour pork takes a tasty Chinese takeout dish and turns it into a delicious dinner at home that ...

Slow-cooker sweet and sour sticky ribs This is from the people who bring you Cook’s Illustrated magazine, known for its exhaustive testing of dishes. Jan. 28, 2009 ...

Preparation 1. In a small bowl, combine the five spice powder, sugar and salt together. 2. Cut the rack of ribs into 2 to 3 sections so they'll comfortably fit into your slow cooker.

Transfer the ribs to a rimmed baking sheet and cover with foil. Continue to cook the beans on low for 3 hours longer, until tender. Discard the rosemary sprig and skim off as much fat as possible.

Lastly, to really get the glaze to stick to the ribs and infuse them with flavor, she finishes them in a hot oven, brushing them with glaze every 15 minutes or so until they’re sticky.

In a large bowl, combine the ginger, garlic, spring onion whites, half the chilli, the soy sauce, miso paste and sesame oil. Add a good pinch of salt and mix well.