1. In a large bowl, combine flour, salt, and pepper. Toss ribs in seasoned flour, shaking off excess.
2. Warm oil in a large skillet over medium-high heat. Working in batches, cook ribs, turning with tongs, until browned on all sides, about 10 minutes. Transfer ribs to slow cooker. Pour off all but 1 Tbsp. fat from skillet. Add onion, ginger and garlic to skillet. Cook, stirring often, until slightly softened, 2 to 3 minutes. Pour in broth, increase heat to high and bring to a boil, stirring with a wooden spoon to pick up any browned bits on bottom of skillet. Stir in hoisin sauce, soy sauce and five-spice powder until well combined. Pour contents of skillet over ribs in slow cooker.
3. Cover and cook until beef is very tender, with slow cooker on low for 6 to 8 hours or on high for 3 to 4 hours. Remove ribs to a platter. Skim as much fat as possible from cooking liquid in slow cooker; discard fat. Spoon remaining liquid over ribs and serve hot.
I serve with rice and a salad.
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|Serving Size: 1 Serving (381g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 491 (59%)|
|Amt Per Serving||% DV|
|Total Fat 54.6g||73 %|
|Saturated Fat 21.2g||106 %|
|Monounsaturated Fat 23.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 190.9mg||59 %|
|Sodium 3195.7mg||110 %|
|Potassium 975.1mg||26 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 20.3g|
|Protein 60.3g||86 %|
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Calories per serving: 831
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