Chinese Country Ribs

2 cups Ketchup
2 tablespoons Honey
2 tablespoons White Vinegar
2 tablespoons Soy sauce
1/4 teaspoon Five spice powder, (opt.)
1 small Onion: finely chopped
2 teaspoons Fresh ginger, minced
1 Garlic clove, minced
1 teaspoon Cornstarch, dissolved in 1 Teaspoon cold water
4 pounds Country ribs:, cut into individual
Hot cooked rice

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 saurce of the heat and preheat the broiler. Broil the ribs,
turning once, until browned. About 10 minutes. Transfer the ribs to the slow
cooker. Stir to coat the ribs with the sauce. Cover and slow cook until ribs
are tender, 5−6 hours on 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 immeadiately
with hot cooked rice.