SLOW-COOKER THAI STYLE RIBS
These tender slow cooked pork ribs are coated in a tangy Thai style sweet-sour sauce - a mouthwatering Asian dinner recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 14h10m
Yield 6
Number Of Ingredients 8
Steps:
- Place ribs in large shallow dish or resealable freezer plastic bag.
- In small bowl, stir remaining ingredients with wire whisk. Reserve 3/4 cup sauce for dipping; cover and refrigerate. Pour remaining sauce over ribs. Cover dish or seal bag; refrigerate 8 hours, turning occasionally.
- Spray 5- to 6-quart slow cooker with cooking spray. Remove ribs from marinade; discard marinade. Place 1 rack of ribs in bottom of slow cooker; stand remaining rib racks on their sides around edge of slow cooker. Cover; cook on High heat setting 1 hour. Reduce heat setting to Low; cook 5 hours longer.
- In 1-cup microwavable measuring cup, microwave reserved 3/4 cup sauce uncovered on High 1 minute to 1 minute 30 seconds or, stirring once, until thoroughly heated. Serve sauce with ribs.
Nutrition Facts : Calories 860, Carbohydrate 14 g, Fat 3, Fiber 1 g, Protein 46 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 950 mg
SLOW COOKER SWEET & SPICY THAI-STYLE RIBS
Let your slow cooker do all the work. These sweet and spicy Thai-inspired ribs are perfect for hectic weeknight dinners.
Provided by Food Network Kitchen
Categories main-dish
Time 8h30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Sprinkle the ribs all over with salt and pepper. Brush the ribs with 1/2 cup of the Thai Style Sweet & Spicy Chili Cooking Sauce. Transfer to a 6- to 8-quart slow cooker insert. Cover and cook on low for 8 hours.
- Preheat the broiler and line a baking sheet with foil.
- Place each rib rack half, bone-side down, on the prepared baking sheet. Brush with the remaining cooking sauce. Broil until the glaze is bubbling and browned, 3 to 5 minutes.
- Slice the ribs between the bones. Transfer to a platter and sprinkle with cilantro and peanuts. Squeeze lime juice over the ribs.
EXTRA STICKY THAI BBQ RIBS W/PEANUT BBQ SAUCE + SWEET THAI GINGER SLAW.
These ribs are awesome. Very different, yes, but sometimes the traditional BBQ ribs can get old, barbecue after barbecue, you know? So that is when these ribs come into play.
Provided by Tieghan Gerard
Categories Main Course
Time 3h
Number Of Ingredients 32
Steps:
- If using baby back ribs take a butter knife, wedge it just underneath the membrane to loosen and pull the membrane up and off the bone. Then just use your hands to pull the rest of the membrane off.
- Place the ribs in a large baking dish or roasting pan.
- In a large 4 cup glass measuring cup or bowl combine the sweet thai chili sauce, soy sauce, red curry paste, fish sauce, ginger, garlic and pepper. Whisk to combine and then pour the marinade over the ribs. Place the ribs in the fridge overnight, turning then once or twice if possible to make sure they get fully covered in the marinade.
- The next morning or afternoon (depending on when you plan to eat) preheat the oven 300 degrees F. Cover the baking dish tightly with foil and bake for 2 1/2-6 hours (if you go the full six hours bake them at 275 degrees F.) or until very tender. Try to baste the ribs once or twice during cooking. During this time I prepare the BBQ sauce and slaw (recipes below).
- When the ribs are done cooking preheat the grill to medium high heat and grease the grates. Remove the ribs from the baking dish and place them a baking sheet or large tray. Cover the ribs in the Peanut BBQ sauce (recipe below) and grill 3-5 minutes per side or until lightly charred. Be careful flipping the ribs as the will be very tender. Serve the ribs with more Peanut BBQ sauce and the Thai Slaw (recipes below).
- In a large glass measuring cup or bowl whisk together the soy sauce, ketchup, warm/melted peanut butter, sweet thai chili sauce, rice vinegar, thai red curry paste, Chinese 5 spice, lime juice and cilantro. If the sauce is not mixing place it in the microwave or over the stove and warm until everything is melted together. If the sauce is to thick add water to your liking.
- Add the cabbage, zucchini, red pepper, orange pepper, jalapeno, cilantro and basil to a large bowl. In another small bowl whisk together the lime juice, rice wine vinegar, sweet thai chili sauce, warmed/melted peanut butter, fish sauce, soy sauce and fresh ginger. Pour the dressing over the slaw and toss well to coat. Place in the fridge until ready to serve and then add the peanut. The slaw can be made the night before.
Nutrition Facts : ServingSize 4 g, Calories 586 kcal, Carbohydrate 48 g, Protein 67 g, Fat 45 g, SaturatedFat 8 g, Cholesterol 209 mg, Sodium 1258 mg, Fiber 5 g, Sugar 37 g
THAI-BBQ SLOW-COOKER RIBS RECIPE - (4.5/5)
Provided by Susan52
Number Of Ingredients 9
Steps:
- Blend first 4 ingredients, half the cilantro, and 1 red chile in blender until smooth. Place ribs in slow cooker. Pour prepared sauce over ribs; cover with lid. Cook on LOW 6 to 7 hours (or on HIGH 3 to 4 hours). Remove ribs from slow cooker, discard drippings from slow cooker. Return ribs to slow cooker. Mix A.1. and barbecue sauce until blended; brush onto ribs. Cook, covered, on HIGH 30 min. Transfer ribs to platter. Cut remaining Chile into thin slices; place over ribs. Sprinkle with remaining cilantro.
THAI-STYLE SPARE RIBS
These ribs are often served in Thailand to accompany ice-cold beer, said Andy Ricker, the chef and owner of the Pok Pok restaurants in New York and Portland, Ore. He warns against overcooking them: Thai diners prefer ribs on the chewy side rather than falling-off-the-bone tender. They may be cooked over indirect heat in a covered charcoal grill, but it is far easier to bake them in a slow oven, then reheat (on the grill, if you wish) at the last minute. The ribs are quite flavorful on their own, but serve them with a spicy dipping sauce if you prefer.
Provided by David Tanis
Categories dinner, meat, main course
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Lay the ribs flat in a roasting pan. (You will have 4 long pieces.) Season lightly with salt on both sides.
- Make the marinade: In a small bowl, combine honey, soy sauce, tamarind paste, sesame oil, garlic, ginger, red pepper, black pepper, cinnamon, nutmeg and cayenne. Add the wine and 1/4 cup hot water and whisk well.
- Pour marinade over ribs to completely coat. Marinate at room temperature for 2 hours, turning once or twice, or cover and refrigerate for several hours or overnight.
- Position a rack in the middle of the oven and heat to 250 degrees. Transfer the roasting pan, uncovered, to the rack. Roast ribs for 1 1/2 hours, basting with pan juices and turning ribs over every 20 minutes or so. If pan juices seem to be drying out or burning, add a little water to the pan. (Alternatively, cook ribs over indirect heat in a covered charcoal grill, turning ribs every 20 minutes or so.)
- Pour juices from the roasting pan into a small saucepan. Spoon off fat from surface of sauce, then simmer sauce for a few minutes until slightly thickened, then use the juices to paint the ribs.
- Turn up oven heat to 400 degrees. Return ribs to oven for 10 to 15 minutes, until nicely glazed. (Alternatively, return ribs to the grill to glaze.)
- Use a sharp knife to divide ribs, cutting between the bones. Pile ribs onto a platter, sprinkle with garlic chives and cilantro, and serve.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 382 milligrams, Sugar 10 grams, TransFat 0 grams
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 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.
ULTIMATE GRILLED PORK CHOPS
A little brining and a special dry rub go a long way to making the perfect pork chop. Once you've mastered how to cook thick pork chops, you'll be enjoying them all summer long. -Matthew Hass, Franklin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature., Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours., Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes., Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.
Nutrition Facts : Calories 300 calories, Fat 18g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 130mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 30g protein.
SLOW COOKER RIBS
Slow cooking is the perfect way to get tender melt-in-the-mouth pork ribs, simply throw everything in the slow cooker, then finish off in the oven or bbq
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 9h30m
Number Of Ingredients 7
Steps:
- Put 4 tbsp of barbecue sauce along with the rest of the ingredients into your slow cooker. Top up with enough water to cover (roughly 1.5l). Slow cook on Low for 8 - 9 hours until very tender but not completely falling off the bone.
- Heat the oven to 220C/ 200C fan/ gas mark 7. Remove the ribs from the slow cooker using a slotted spoon or tongs. Handle them carefully as the meat will be very tender and may start to fall off. Baste with the remaining barbecue sauce and lay on a foil-lined oven tray. Cook for 20 - 30 mins until starting to crisp on outside. Alternatively, cook on the barbecue, turning from time to time until piping hot throughout.
Nutrition Facts : Calories 414 calories, Fat 24.1 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 24.7 grams carbohydrates, Sugar 21 grams sugar, Fiber 1.4 grams fiber, Protein 23.16 grams protein, Sodium 1.9 milligram of sodium
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
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- Combine juice concentrate and next 6 ingredients in a small bowl with a wire whisk. Reserve 3/4 cup mixture in refrigerator for dipping. Pour remaining mixture evenly over ribs; cover or seal, and chill 8 hours, turning occasionally.
- Remove ribs from marinade, discarding marinade. Place 1 rack of ribs in bottom of a 6-quart slow cooker; stand remaining rib racks on their sides around edges of slow cooker. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 5 hours.
- Microwave reserved 3/4 cup sauce in a 1-cup glass measure at HIGH 1 to 1 1/2 minutes or until thoroughly heated, stirring once. Serve with ribs. Garnish, if desired.
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