Slow Cooker Braised Pork Ribs with Tomato Crust

Ingredients:

• 3 layers of 1 kg pork ribs, cut from the loin
• 1 cup hoisin sauce
• 1/3 tbsp. rice vinegar (no seasoning)
• 1/4 cup honey
• 2 tablespoons lightly salted soy sauce
• 2 tablespoons Sriracha sauce (Asian chili sauce)
• 5 cm ginger root, peeled and finely grated
• 3 cloves garlic, finely grated
• 0.5 cups ketchup
• 2 green onions (white and light green parts only), chopped
• Cole Slaw Salad for filing

Preparation:

1. In a 6-quart slow cooker, combine 1/2 cup hoisin sauce, vinegar, honey, soy sauce, Sriracha sauce, ginger, and garlic. Add the ribs and turn them to coat with the mixture. Cover and cook on low for 6 hours.
2. Preheat the oven to broil and line a rimmed baking sheet with foil. Pour 1 cup of the slow cooker liquid into a bowl; whisk in the remaining 1/2 cup of hoisin sauce and ketchup. Transfer the ribs to the prepared baking sheet and generously brush both sides with the sauce. Broil in the oven, bone-side down, until the meat is browned and the sauce is bubbling on the surface, 3 to 5 minutes.
3. Transfer to a cutting board and cut into individual ribs. Top with more sauce and sprinkle with green onions. Serve with coleslaw.