2 pounds boneless beef short ribs, or about 4 pounds babyback ribs
1/3 cup soy sauce (we use low sodium)
2 tablespoons brown sugar (I used less)
1 tablespoon honey
1/2 teaspoon Chinese 5-Spice powder (I'll put a recipe to make your own down below)
6 cloves minced garlic
Chinese 5 Spice Powder recipe:
(mix spices well, and store in an air-tight container for up to 6 months)
1 teaspoon ground cinnamon
1 teaspoon crushed anise seed
1/4 teaspoon ground fennel
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
If you're using boneless ribs, they will probably fit nicely in a 4 quart slow cooker. If you've got bones, you'll most likely need a 6-quart.
Put the ribs into the cooker, and top with the sauce mixture. If you really want to, you can combine all the sauce stuff in a little bowl and then paint it onto the ribs, but that seems like a lot of work. They'll be fine if you just dump everything on top. They'll be fine if the meat is frozen solid, too. Mine was!
Cover and cook on low for 6 to 8 hours, or on high for about 4 to 5. Flip the ribs over a few times before serving to cover evenly in the sauce. The longer and slower you cook the ribs, the more tender the meat.
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