Ingredients:
2.5 lbs bone-in Pork Ribs
1 medium onion, loosely chopped
1 c white wine
1/4 c soy sauce
2 tbsp brown sugar
2 tbsp 5-spice powder
Chinese balsamic vinegar, to taste.
water
1 beef bouillon cube
Directions:
Heat up a skillet over high heat. Generously salt all sides. Brown all sides of the ribs with a little oil, if necessary. Place finished ribs into rice cooker. Reduce heat on the skillet to medium. Add the chopped onions to the skillet. Saute the onions so until the are translucent and slightly darkened, about 5 minutes. Add the onions to the rice cooker. Add the rest of the ingredients to the rice cooker and stir to combine. Add just enough water so that the ribs are not quite covered. Leave the rice cooker on high until it shuts itself off – this will take at least 2 hours, but then the ribs will be perfectly cooked with an amazing glaze. Leave the ribs covered for the first 45 minutes, then uncover so that the glaze thickens. Make sure to flip the ribs several times during cooking.
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