CROCKPOT PORK RIBS

3/4 cup hoisin sauce
5 garlic cloves, minced
3 tbsp. dark soy sauce
2 tbsp. mirin (Chinese wine - substitute dry sherry if you can't find it)
1 tbsp. grated orange zest
1 tbsp. minced fresh ginger
1 tbsp. honey
1 tsp. ground allspice
1/2 to 1 tsp. crushed hot red pepper
6 scallions, cut diagonally into 1-inch pieces
1 (8 oz.) can sliced water chestnuts
3 lbs. country style pork ribs, trimmed of fat

In a small bowl, mix together the hoisin sauce, garlic, soy sauce, mirin, orange zest, ginger, honey, allspice, and hot pepper.

Place 1/3 of the scallions and water chestnut slices in a slow cooker (3-1/2 quart or larger). Top with some of the ribs and spoon some of the sauce. Repeat the layers ending with the sauce.

Cover and cook on low for 9-10 hours or until the ribs are done.