Amount
Ingredient
Preparation



1/2
cup
ketchup





2
tablespoons
honey





2
tablespoons
vinegar

rice or white



2
tablespoons
soy sauce





1/4
teaspoon
five spice powder

optional



1
each
onion

finely chopped



2
teaspoons
ginger

fresh, minced



1
each
garlic

clove, minced



1
teaspoon
cornstarch

dissolved in 1 tb  cold water



4
pounds
beef, short ribs

cut into individual ribs



1
x
rice

cooked, hot

 In a 3-1/2 quart slow cooker, combine ketchup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic.  Position a broiler rack 6 inches from the source of the heat and preheat the broiler.  Broil the ribs, turning once, until browned.  About 1 minutes.  Transfer the ribs to the slow cooker.  Stir to coat the ribs with the sauce.  Cover and slow cook until ribs are tender. About 5-6 hours at 2 degrees (low).  

Transfer the ribs to a platter and cover with aluminum foil to keep warm.  Skim the fat from the surface of the sauce.  In a medium saucepan bring the sauce to a simmer over a medium heat.  Cook until reduced to about 1 cup, 6-8 minutes.  Stir in the cornstarch mixture and cook just until thickened. 

Pour the sauce over ribs and serve immediately with hot cooked rice