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Asian Style Ribs
One of the great benefits that I have discovered about my crock pot is the freedom it provides. I knew that I was going to be out doing some last minute Christmas shopping this week, so I got my crock pot going by 8:30 am and then I didn't need to worry about being too late to get dinner started, or too tired to do it when I got home. All I had to do was make a pot of rice in my rice cooker which efficiently turns itself off when the rice is done and cook my vegetable and dinner was ready.
My daughter has been encouraging me to try doing ribs, even though she doesn't normally eat meat. Most of the recipes I found were had really sweet barbeque sauce or ketchup bases. What I really wanted was a sticky Asian style rib, so I just made it up as I went along. The meat fell off the bone and it was tender and delicious. As with all my made up recipes, the measurements are approximate.
INGREDIENTS
| 2 | racks of pork ribs, cut into sections of two or three ribs |
| vegetable oil | |
| 1 | onion, diced |
| 1 | clove garlic, minced |
| 1/2 cup | of soy sauce |
| 1/4 cup | hoisin sauce |
| 2 tbsp | black bean sauce |
| 1 1/2 cups | chicken or vegetable stock |
| 1 tbsp | corn starch, dissolved in a bit of water |
PREPARATION:
- In a skillet heat the oil and add the sections of pork ribs and brown, working in batches if you need to. Remove to a plate and reserve.
- Add onion and cook until translucent, about 5 minutes. Add garlic and cook another 2 or 3 minutes. Add the soy, hoisin and black bean sauces and stock. Bring to a boil. Add the corn starch and cook, stirring constantly, until the sauce has thickened, about 3 minutes.
- Cover the bottom of the crock pot with some of the sauce. Add a layer of ribs, then a layer of sauce until all the ribs are in the pot. Pour the remaining sauce over the ribs. Cover and cook on low for 8 to 10 hours, or on high for 4 or 5.
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