emeraldowl

Asian-Style Pork Ribs

In Cooking, Uncategorized on March 2, 2011 at 7:41 pm

Some days you have so much to do and so little time to do it in.  Those are usually the days where thinking about cooking is exhausting and it is easy to turn to fast-food.  That is usually when I turn to my slow cooker (crock pot).  I can dump everything in and it babysits itself.  Monday was that day for me.  I started these ribs in the late-morning and then at dinner time threw together some spicy sesame noodles. Suddenly, I was not only thankful that I had gotten so much accomplished during the day; but, that I had this delicious and hearty meal at the end.

Asian-Style Pork Ribs:

  • 3/4 cup packed brown sugar
  • 3 Tbsp honey
  • 1/2 cup soy sauce
  • 1/2 cup ketchup
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp grated fresh ginger, or 1 teaspoon ground ginger
  • 1 tsp coarse salt
  • 1/4 teaspoon crushed red pepper
  • 2 large cloves garlic
  • 1 to 2 pounds boneless country-style pork ribs
  • 1 medium onion, sliced
  • 1 tablespoons sesame seeds, toasted
  • 1/4 cup chopped green onion, with green

Preparation: Cut onion into thick slices and line them in the bottom of the slow cooker.  In large bowl, combine, the first eight ingredients. (Sauce can be prepared ahead and used as a marinade for extra flavor) Arrange ribs on top of onion slices; pour sauce over; add two crushed garlic cloves, cover and cook on low for 6 to 7 hours. Turn ribs once to ensure they do not dry out.  Place ribs on serving platter and sprinkle with sesame seeds and green onion. Makes 2-4 servings.

These ribs have a great sticky sweetness to them.  I remove all the onions at the end and serve on the plate as a garnish, but oh my – they have so much flavor from the sauce and the meat!  This would be easily adaptable too, some great additions would be: fish sauce, chili-garlic paste, chinese five-spice; really the options are endless.  Hope you have a great recipe to turn to on your hectic days!

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  1. […] Asian-Style Pork Ribs (emeraldowl.wordpress.com) […]

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