ASIAN RIBS
My husband adores this recipe for Asian ribs, and I love how good it makes the house smell! The mild, tangy, salty-sweet sauce with fresh ginger and garlic is delicious with rice or noodles. -Julie Ko, Rogers, Arkansas
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 6 servings (about 4 cups sauce).
Number Of Ingredients 11
Steps:
- Place ribs in a 6-qt. slow cooker. In a small bowl, combine the brown sugar, soy sauce, vinegar, oil, ginger, garlic and pepper flakes; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil., Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. Garnish with onions and sesame seeds if desired.
Nutrition Facts : Calories 902 calories, Fat 51g fat (16g saturated fat), Cholesterol 163mg cholesterol, Sodium 1891mg sodium, Carbohydrate 61g carbohydrate (51g sugars, Fiber 0 fiber), Protein 48g protein.
SLOW COOKER ASIAN BBQ RIBS
Who knew that you could make fall-off-the bone ribs in a slow cooker? They are awesome, especially slathered with this tangy Asian BBQ sauce. Let them cook for several hours, then throw them on the grill or under the broiler to finish them off.
Provided by Kelsey Nixon
Categories main-dish
Time 5h45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the sesame oil in a large saucepan over medium-high heat. Saute the ginger, garlic and green onions until fragrant, about 1 minute. Add the brown sugar, chili sauce, soy sauce, vinegar, honey and 1/2 cup water. Whisk until fully incorporated. Bring to a simmer over medium-high heat, stirring occasionally. Continue cooking until the sauce has thickened, about 5 minutes. Remove from the heat and let cool.
- Sprinkle the ribs liberally with salt and pepper and place in an upright position in the slow cooker. The meaty side should be facing outwards. Spoon the sauce over the ribs and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
- Strain the sauce from the slow cooker into a saucepan and remove any accumulated grease from the top. Combine 1 tablespoon water with the cornstarch and whisk together in a small bowl. Add the mixture to the saucepan and bring to a boil over medium-high heat. Reduce the sauce until thickened and serve with the ribs.
SLOW COOKER ASIAN RIBS
Make and share this Slow Cooker Asian Ribs recipe from Food.com.
Provided by Mebriella
Categories Meat
Time 9h
Yield 5 , 1 serving(s)
Number Of Ingredients 12
Steps:
- In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top.
- Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours?see note below), until the meat is tender and easily pulls away from the bone.
- Transfer the cabbage, short ribs, and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard.
- If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions (if using).
Nutrition Facts : Calories 820.7, Fat 15.1, SaturatedFat 2.3, Sodium 4570.6, Carbohydrate 165.4, Fiber 26.2, Sugar 108, Protein 18.7
SLOW COOKER ASIAN SHORT RIBS
An alternative to traditionally oven-braised short ribs, these slow-cooker, fall-of-the-bone short ribs are Asian-flavored, incredibly tender, and perfect for a cold winter evening.
Provided by Diana71
Categories World Cuisine Recipes Asian
Time 4h20m
Yield 6
Number Of Ingredients 14
Steps:
- Season short ribs with salt and pepper on both sides.
- Heat olive oil and sesame oil in a pot over medium-high heat and cook short ribs in batches until browned on all sides, 5 to 8 minutes. Place short ribs in a slow cooker.
- Stir together soy sauce, vegetable broth, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes in a bowl. Pour sauce over short ribs. Cover slow cooker.
- Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm.
- Pour sauce into a pot and cook on medium-low heat until reduced, about 5 minutes. Remove as much grease as possible. Mix cornstarch and water together in a small bowl until smooth. Pour into sauce and cook until thickened, 1 to 3 minutes.
- Pour sauce over short ribs and sprinkle sliced green onions on top.
Nutrition Facts : Calories 669.6 calories, Carbohydrate 13.7 g, Cholesterol 116.2 mg, Fat 55.1 g, Fiber 0.5 g, Protein 28.4 g, SaturatedFat 22.5 g, Sodium 1332.9 mg, Sugar 9.7 g
SLOW-COOKER ASIAN SHORT RIBS
My slow cooker is my best friend. I use it at least three times a week. This Asian short ribs recipe is one of my favorites. The sauce can be used for other cuts of meat, too. -Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a greased 4- or 5-qt. slow cooker, whisk together the first 8 ingredients. Add short ribs and turn to coat; cook, covered, on low until meat is tender, 6-7 hours. If desired, serve with ramen noodles and optional toppings.
Nutrition Facts : Calories 460 calories, Fat 15g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 1706mg sodium, Carbohydrate 56g carbohydrate (51g sugars, Fiber 0 fiber), Protein 27g protein.
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- Making the sauce. Combine water and 3 tsp of cornstarch (note: save the other 2 tsp for later), then add to pot. Also, add soy sauce, brown sugar, garlic, rice wine, and honey. Bring to boil.
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