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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Sweet and savory Asian ingredients come together for a mouthwatering and hearty dish. Because theyâre added later in the cooking process, the veggies still impart great texture. Ingredients:
1-1/2 pounds boneless country-style pork ribs |
3 medium carrots, chopped |
1 small onion, sliced |
3/4 cup packed brown sugar |
1/2 cup reduced-sodium soy sauce |
1/2 cup ketchup |
1/4 cup honey |
2 tablespoons cider vinegar |
2 garlic cloves, minced |
1/2 teaspoon ground ginger |
1/4 to 1/2 teaspoon crushed red pepper flakes |
1 cup fresh broccoli florets, chopped |
1 can (8 ounces) sliced water chestnuts, drained |
1 pound uncooked spaghetti |
4 green onions, sliced |
Directions:
1. In a 3-qt. slow cooker, combine the ribs, carrots and onion. In a small bowl, combine the brown sugar, soy sauce, ketchup, honey, vinegar, garlic, ginger and pepper flakes. Pour over ribs. Cover and cook on low for 6-8 hours or until pork is tender. Remove to a plate; shred with two forks and return to slow cooker.
2. Stir in broccoli and water chestnuts. Cover and cook 30 minutes longer or until broccoli is crisp-tender. Meanwhile, cook spaghetti according to package directions; drain. In a large bowl, combine spaghetti and pork mixture. Sprinkle with green onions. Yield: 6 servings.
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