Instructions

1. Place the rack of pork ribs into a slow cooker. You may have to halve the rack to fit.
2. Add the onions, garlic paste, ginger paste, and chicken broth. If the ribs aren’t completely covered, add a little more broth until covered.
3. Cover and cook on low for 3 hours.
4. Remove the ribs and cover with foil to stay warm. Set aside.
5. Transfer the onions and stock from the slow cooker to a clean pan on the stove. Use a hand blender to blitz well (or use a food processor to blitz then transfer to pan on the stove), then add the tamari and Chinese 5-spice. Reduce the mixture over moderately high heat until thick and jammy.
6. Taste the marinade and if you feel it would benefit with a bit of sweetness, stir in a pinch of erythritol.
7. Brush this marinade over the warm ribs and garnish with sliced green onions.