Saturday, January 26, 2013

Asian Ribs

We've had a slew of great recipes, which is a nice change from a bunch of so-so ones.  I'm always looking for new crock pot recipes and this was a definite winner. Ray loves ribs, but I'm not a huge fan (too fatty), but we both liked these.  I tend to like sweet sauces, which this was.  We put it over rice and that meant I only made half of this (ribs tend to be more expensive per person than other proteins) and had plenty with leftovers for Ray and I. 

Asian Ribs
Modified from Simple & Delicious
6 lbs pork back ribs, cut into serving-size pieces (they used baby backs, I just bought back ribs as they were on sale at the grocery style ribs are the cheapest, but Ray doesn't like them as much.)
1 1/3 cups brown sugar
1 cup soy sauce
1/4 cup rice vinegar
1/4 cup sesame oil
1/4 cup minced fresh ginger (I actually grated this as I don't like the taste/texture of the cooked ginger so I want it to dissolve...hence I used powder or grate it)
6 minced garlic cloves
1 tsp crushed red pepper flake (I just had ground cayenne, so I just sprinkled some on)
1/4 cup cornstarch
1/4 cup cold water
green onions/sesame seeds for garnishing (optional, I didn't do it)
hot cooked rice (I added this as I like this over rice)
Place ribs in crock pot.  Combine sugar, soy sauce, vinegar, oil, ginger, garlic and pepper flakes in a small bowl. Pour over ribs.  Cover and cook on low for 6-7 hours or until tender.
Remove meat and keep warm.  Skim fat from cooking juices and put into a saucepan. Bring to a boil.
Combine cornstarch and water and then gradually add into pan.  Bring to a boil and cook and stir for 2 minutes or until thickened. 
Serve with ribs and rice. 
Serves 6.

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