STICKY SPICY SLOW-COOKED RIBS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h15m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Cut the racks into 2-rib pieces, season with salt and pepper and put into a slow cooker.
- In a bowl, mix together the preserves, ketchup, mustard, soy sauce, garlic, chipotles, ginger and hot sauce. Pour the mixture over the ribs and cover. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
- When the ribs are cooked, preheat the oven to 375 degrees F. Line a baking sheet with foil.
- Carefully remove the ribs from the slow cooker and place them in a single layer on the prepared baking sheet. Skim the fat from the juices and transfer the juices to a pan. Place the pan on medium-high heat and bring to a simmer.
- Mix the cornstarch and 3 tablespoons water in a small bowl to create a slurry. Stir the slurry into the juices in the pan and cook until the desired thickness.
- Brush the ribs with the sauce and bake, brushing with more sauce every 10 to 15 minutes, until the ribs are glazed and sticky, about 45 minutes. Serve with extra sauce.
SPICY SOY GLAZED SHORT RIBS (SLOW COOKER)
The flavor on these ribs is slightly sweet, slightly spicy, and the meat melts in your mouth. Definitely easier than the traditional method of hours long attended cooking. These can be served as an appetizer/party dish (would serve 6) or as an entree (would serve 4). From Secrets of slow cooking.
Provided by Chandra M
Categories Meat
Time 6h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Trim excess fat off ribs.
- In a heavy skillet over medium-high heat, brown the ribs on all sides in batches. Transfer browned ribs to an oval slow cooker (for a better fit, but round may be used).
- Deglaze the skillet with 1/2 cup water and pour the resulting liquid over the ribs.
- In a medium bowl combine half of the scallions and all remaining ingredients except the sesame seeds. Stir until the sugar is dissolved, pour over the ribs.
- Cook on the low setting 6 hours or until the meat is tender (some will fall from the bone).
- Toast the sesame seeds in a small skillet until lightly browned. Transfer to a bowl to cool and set aside.
- Serve the ribs with some of the sauce, sprinkle with the sesame seeds and remaining scallions.
SPICY SLOW-COOKER THAI STYLE RIBS
Succulent slow cooked pork ribs are glazed with a Thai-style sweet, sour and spicy sauce - a mouthwatering dinner for a crowd.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h35m
Yield 24
Number Of Ingredients 12
Steps:
- Spray 6- to 7-quart oval-shaped slow cooker with cooking spray. Cut rib racks in half. Sprinkle ribs with salt and pepper. In small bowl, mix remaining ingredients except cilantro sprigs. Place ribs in slow cooker, spooning sauce over each layer of ribs.
- Cover; cook on Low heat setting 8 hours or until tender and pork is no longer pink next to bones. Remove ribs from slow cooker; skim fat from cooking liquid. Strain cooking liquid.
- Set oven control to broil. Spray broiler pan rack or large roasting pan with cooking spray. Place ribs in pan, overlapping slightly. Heavily brush ribs with 1 cup of the strained cooking liquid. Broil with ribs about 5 inches from heat 1 to 2 minutes or until glazed.
- Meanwhile, in 2-quart saucepan, heat remaining cooking liquid over medium-high heat 6 to 8 minutes or until thickened. Cut ribs into serving pieces; serve with sauce. Garnish with cilantro sprigs.
Nutrition Facts : Calories 290, Carbohydrate 2 g, Fat 1 1/2, Fiber 0 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 300 mg
HONEY SOY SHORT RIBS WITH SPICY PEANUT GLAZE
Tender beef short ribs, braised in a honey soy sauce topped with a spicy peanut glaze and served over warm jasmine rice.
Provided by Annacia
Categories Meat
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- In a Dutch oven on high heat sear the short ribs until browned then add soy sauce, hoisin, vinegar, garlic, ginger, 1/2 cup honey, water, green onion, crushed red pepper, and 2 tablespoons of the coconut or orange juice.
- Braise the ribs covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees.
- Drain the fat off of the cooking liquid and discard. In a bowl add the peanut butter and place into the microwave for 30 seconds to soften, add the hot sauce, honey and stir.
- Spread a thin layer of the peanut butter and honey mixture over the top of the rib and then coat with the crushed peanuts.
- Bake the peanut crusted ribs for another 10 minutes, until the short ribs are heated through and glazed. Serve over rice and pour a small ladle of the braising liquid on top of the ribs. Garnish with scallions.
Nutrition Facts : Calories 4581.1, Fat 447.5, SaturatedFat 174.6, Cholesterol 562.3, Sodium 5142.6, Carbohydrate 71.4, Fiber 8.1, Sugar 50.7, Protein 76.8
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