This was one of Dad's favorite recipes to make for us, but I tweaked it to be made in a slow cooker.  The longest part is browning the ribs, but it's so worth it for the flavor and makes great leftovers.  I like the tenderness and the sweet sour combination of flavors.  The best part is chewing on the short rib bones!  The meat falls off the bone and perfect over hot rice.

Ingredients

• 2 pounds short pork ribs, cut between each bone
• 1/2 C flour
• 1 1/2 C peanut oil
• 2 t shoyu
• 1 C water
• 1 1/4 C apple cider vinegar
• 2-3 T minced ginger root
• 1/2 t sea salt
• 3/4 C monk fruit
• Optional -small carrot and daikon, thinly sliced for an added crunch

Directions

1. Toss ribs with flour and let stand for 20 minutes.
2. Heat oil to medium heat.
3. Put ribs in and brown slowly(6-7 min).
4. Drain, and place in crock pot.
   Add water, cider vinegar, ginger, salt, monk fruit.
5. Set the slow cooker on low for 4 hours. It will look like there's not enough liquid, but that develops over time.
6. Add the sliced carrot and daikon an hour before done. There will be an increased volume of liquid.
   Taste, if too sour add more monk fruit to taste.
7. Add shoyu, stir gently and pour into dish and serve.