Slow Cooker Spareribs with Preserved Plum

Ingredients

2 lbs. pork spareribs
15 preserved plums
2 anises
1/4 oz. ginger
4 T. crystal sugar
3 T. balsamic vinegar
2 1/2 T. light soy sauce
2 1/2 T. cooking wine
2 small red chilies (red or green)
3 oz. Korean honey citron jam

Directions

1. Rinse the spareribs with cool water, and chop into 1 1/2” pieces. Slice the ginger and chilies.
2. Boil 3 pints (1.5 L) water in a wok. Add the spareribs, and keep boiling with medium heat for 10 minutes. Take out the spareribs, rinse with cool water again to remove the float, and drain.
3. Clear the wok and refill with 3 pints water. Add the preserved plums, anises, ginger, crystal sugar, balsamic vinegar, soy sauce and cooking wine. When the soup comes to boil, add the spareribs, and switch to medium heat. Cover and cook for about 1 hour, or until the preferred tenderness.
4. Switch to strong heat, add the chili and citron jam, and briefly stir to combine. Cook until the sauce thickens.