2 onions, peeled and chopped
3-4 cloves of garlic, peeled and chopped
1/4 cup soy sauce
1/4 cup quick cooking tapioca
1 tsp. thyme (optional)
a pinch of red pepper
1 tbsp. cider vinegar
4 tsp. brown sugar
3 cups chicken broth
Place the meat in the bottom of a large casserole or roaster, add the rest of the ingredients and bake covered about 2 hours, then uncovered for another hour, at 350 degrees. Watch the liquid and it the gravy is getting too thick, add more chicken broth or some water. Serve with mashed potatoes, rice or noodles. It is also good with some sliced mushrooms added too.
This is also a perfect dish to do in a slow cooker. Cook on low about 7-8 hour or on high for 4-5 hours and only use about 1/2 the chicken broth.
Note: You can use either bone in or boneless ribs, I use whatever I find on sale. If possible, choose ribs with a bit of fat and connective tissue. Under long slow cooking, this dissolves into a heavenly tender, melt in your mouth, moist piece of meat. You can use pork chops, in that case use a thicker chop, preferably a blade chop...again because it has a bit more fat and connective tissue. Rib or loin end chops can turn out dry and tough with the long cooking. Enjoy!
