CHINESE PORK RIBS
"This is one of the only dishes that both of my young boys love - they even come back for seconds," shares June Ross of Belmont, North Carolina.
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the soy sauce, marmalade, ketchup and garlic. Pour half into a 5-qt. slow cooker. Top with ribs; drizzle with remaining sauce. , Cover and cook on low for 6-8 hours or until meat is tender. Thicken cooking juices if desired.
Nutrition Facts : Calories 441 calories, Fat 20g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 858mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 0 fiber), Protein 40g protein.
CHINESE PORK RIBS (CROCK POT)
From TOH's facebook page promoting Easy recipes from the NEW Taste of Home Cooking School Cookbook: Chinese Pork Ribs uses a slow cooker to "cheat-it" instead of ordering take-out Recommended by June Ross of Belmont, North Carolina. -- Originally published as Chinese Pork Ribs in Quick Cooking September/October 2002, p49
Provided by KerfuffleUponWincle
Categories Pork
Time 7h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- For added flavor and richer color, If time permits, brown ribs in a medium-hot pan in about 1 1/2 tablespoons oil before crocking!
- In a small bowl, combine the soy sauce, marmalade, red pepper flakes, ketchup garlic, and minced ginger. Pour half into a 5-qt. slow cooker. Top with ribs; drizzle with remaining sauce.
- Cover and cook on low for 6-8 hours or until meat is tender. Thicken cooking juices if desired, and serve over rice.
- Serves 4.
SLOW-COOKER BARBECUE RIBS
Yes, you can cook ribs in a slow cooker! In this easy recipe, the seasoning paste transforms into a savory dipping sauce. Slather it on the ribs and pop them on the grill just before serving for a final char.
Provided by Food Network Kitchen
Categories main-dish
Time 4h40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Whisk the tomato paste, brown sugar, vinegar, chili powder, mustard, garlic, paprika, Worcestershire, 1 1/2 tablespoons salt and 1 teaspoon pepper in the insert of a 6-quart slow cooker until smooth. Cut each rack of ribs in half and add to the slow cooker. Use your hands to rub the sauce on to the ribs. Cover with a lid and cook on low heat until tender, about 4 hours.
- Gently transfer the ribs to a baking sheet and cool for at least 20 minutes; this will help maintain the shape of the ribs as they grill. Whisk the sauce at the bottom of the slow cooker until smooth. Reserve 1/4 cup of the sauce to brush on to the ribs and save any remaining sauce to serve on the side (it will thicken as it cools).
- Preheat a grill or grill pan to medium-high heat. Lightly oil the grates. Grill the ribs, top-side down, until lightly charred in parts, 3 to 5 minutes. Flip, brush the top side of the ribs with the reserved barbecue sauce and grill until the underside of the ribs are lightly charred in parts, 3 to 5 minutes. Remove to a platter and serve immediately with the extra barbecue sauce on the side.
SLOW COOKER BABY BACK RIBS
These are the best I've had, short of the actual grilling method of course! This is a very simple recipe that I came up with a few years ago. It's not rocket science, just ribs cooked in the slow cooker and finished in the oven. This is what I do when I want ribs during the week and have to work all day. I'm eating them within a half-hour of getting home, and they turn out perfect every time!
Provided by norah
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 4h20m
Yield 6
Number Of Ingredients 6
Steps:
- Season ribs with salt and pepper.
- Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
- Cook on High for 4 hours (or Low for 8 hours).
- Preheat oven to 375 degrees F (190 degrees C).
- Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.
- Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.
Nutrition Facts : Calories 501.2 calories, Carbohydrate 32.4 g, Cholesterol 117 mg, Fat 29.6 g, Fiber 0.8 g, Protein 24.3 g, SaturatedFat 10.9 g, Sodium 1067.4 mg, Sugar 22.7 g
SLOW COOKER SHORT RIBS WITH CHINESE FLAVORS
Slow cookers get a bad rap in the world of accomplished chefs, but Mark Bittman loves his. He calls it his "Monster of Braising," and he claims to use it every day. Here is his recipe for braised short ribs with soy sauce, honey, cinnamon, star anise and ginger.
Provided by Mark Bittman
Categories dinner, soups and stews, main course
Time 5h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine all ingredients, except salt, rice and garnish, in slow cooker. Cover and cook until meat is very tender and falling from bone, 5 hours or more on high, 7 hours or more on low. Taste and add salt if necessary.
- If you like, remove meat, strain liquid and refrigerate meat and liquid separately; skim fat from liquid, and reheat with meat. Serve hot over white rice garnished with scallions or cilantro.
Nutrition Facts : @context http, Calories 1047, UnsaturatedFat 44 grams, Carbohydrate 18 grams, Fat 90 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 39 grams, Sodium 1877 milligrams, Sugar 13 grams
CROCK POT CHINESE RIBS
These ribs will have to be broiled firstly in the oven and then slow-cooked in a crock pot you can easily double this recipe. You can also cook these ribs on low heat in the oven. You might want to double the complete recipe, or just double the sauce ingredients....this is delicious! Adjust the ginger and garlic amount to taste.
Provided by Kittencalrecipezazz
Categories Pork
Time 5h30m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl combine ketchup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic; pour into the slow-cooker.
- Set oven heat to broil and set the rack 6 inches from heat source.
- Season ribs with salt and pepper.
- Place the ribs on a baking pan, then broil, turning once until browned (this should take about 10-12 minutes).
- Transfer the ribs to the slow-cooker/crock pot; turn to coat with the sauce.
- Cover the slow-cooker and cook on LOW heat for about 5-6 hours or until ribs are tender.
- Transfer the ribs to a platter to keep warm.
- Skim any fat from the top of the sauce.
- Transfer the sauce to a saucepan and bring to a simmer over medium heat, cook until reduced to about 1 cup.
- In a small cup whisk 1 tablespoon water with 1 teaspoon cornstarch; add to the simmering sauce; simmer until thickened.
- Pour the sauce over the ribs and serve.
- Serve with cooked rice.
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