Mar 19, 2012

Peppery Asian Ribs

Peppery Asian Ribs

Your last meal on earth: what would it be?

I can now safely say that, along with my Big Green Egg Ribs, these peppery Asian ribs are right at the top of my list. We need a food bucket list, people!

I’ve meant to cook these ever since I wrote the crock-pot posting—the comment section has been filled with wonderful slow cooker recipes since then, you might want to take a peek. And this beauty was among them. I’ll be eternally grateful to Maureen for sharing it.

I made a few changes to the original recipe: I substituted the ground ginger and garlic with their fresh counterparts. I omitted the white wine vinegar and replaced it with lemon juice. Plus, I poured in some sweet chili sauce.

Now, I love the smell of something slow cooking all day, but this had me desperate and ravenous. It’s unbelievably good.

 

Ingredients:

3 1/2 pound ‘country style’ ribs (mine were spare ribs)
thumb-size piece ginger
1 large garlic clove
1/4 cup soy sauce
1/4 cup molasses
2 tbsp hoisin sauce
3 tbsp brown sugar
2 tbsp sesame oil
3 tbsp lemon juice
3 tbsp sweet chili sauce
1 tsp tabasco
1/4 tsp dried chili flakes
1/2 tsp chili powder
1/4 tsp black pepper
1 tbsp cornstarch

Garnish: sliced chili pepper and scallions

 
Directions:

In a bowl you combine the soy sauce, molasses, hoisin sauce, sesame oil and brown sugar.
Peppery Asian Ribs

Add the tabasco, pepper, chili powder and chili flakes. This will give a wonderful kick!
Peppery Asian Ribs

Grate the ginger and garlic in there and squeeze in the lemon juice. The scent is already killing at this point.
Peppery Asian Ribs

I finished the sauce with sweet chili sauce. So, so good.
Peppery Asian Ribs

They don’t sell country-style ribs here, so I opted for meaty spare ribs. Matches my spare tire.
Peppery Asian Ribs

My butcher was sweet enough to remove that pesky membrane for me. Oh, how I love the man.
Peppery Asian Ribs

Pile them up in your slow cooker.
Peppery Asian Ribs

Pour all the yummy sauce in there.
Peppery Asian Ribs

Dig your hands in there and make sure both sides of the ribs are coated.
Peppery Asian Ribs

 
Give the ribs 8 to 10 hours on low: 8 hours was perfect for these.
 

The sauce will lurk at the bottom, so I brought the ones at the bottom on top a few times throughout the cooking process.
Peppery Asian Ribs

That gave them all a chance to get a bit of color.
Peppery Asian Ribs

After 8 hours these will be incredibly tender and moist fall-off-the-bone kinda ribs. Delicious.
Peppery Asian Ribs

 
They will be absolutely perfect like this. But I like my ribs to have a bit of a crust, so I gave them a couple minutes under a hot broiler.
 

Preheat your broiler/grill, slap them on a grilling rack (6 inches from source of heat) and give them 10 to 15 minutes.
Peppery Asian Ribs

Now you’re left with all these cooking juices. Terrible, isn’t it? Mix the cornstarch with some water and pour it in. Simmer the sauce for a few more minutes.
Peppery Asian Ribs
 
Pour some of the sauce over the ribs and serve the rest on the side. Perfect match for this was steamed rice and sambal goreng buncis

 
Garnish the ribs with sliced chili pepper and scallions.
 

Oh lord. I could never be a vegetarian.
Peppery Asian Ribs

Peppery Asian Ribs
Ingredients
    3 1/2 pound ‘country style’ ribs (I used spareribs)
    thumb-size piece ginger
    1 large garlic clove
    1/4 cup soy sauce
    1/4 cup molasses
    2 tbsp hoisin sauce
    3 tbsp brown sugar
    2 tbsp sesame oil
    3 tbsp lemon juice
    3 tbsp sweet chili sauce
    1 tsp tabasco
    1/4 tsp dried chili flakes
    1/2 tsp chili powder
    1/4 tsp black pepper
    1 tbsp cornstarch

Directions
    In a bowl you combine the soy sauce, molasses, sweet chili sauce, hoisin sauce, sesame oil and brown sugar. Add the tabasco, pepper, chili powder and chili flakes. Grate the ginger and garlic in there and squeeze in the lemon juice.

    Make sure you remove the membrane from your ribs and pile them up in your slow cooker. Pour the sauce in there and make sure both sides get coated. Give the ribs 8 to 10 hours on low—8 hours was perfect for my ribs. The sauce will lurk at the bottom, so I brought the ones at the bottom on top a few times throughout the cooking process.

    Preheat your broiler/grill. Slap them on a grilling rack (6 inches from source of heat) and give them 10 to 15 minutes to get a bit of a crust. Mix the cornstarch with some water and pour it ino the sauce. Simmer the sauce for a few more minutes. Pour some of the sauce all over the ribs and serve the rest on the side. Perfect match for this was steamed rice and green beans.

    Garnish the ribs with sliced chili pepper and scallions.

Meal type: main course, pork, slow cooker
Servings: 4
Copyright: © kayotickitchen.com

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    24 Comments »

    1. 1

      Beautiful! I love a good fall off the bone rib! 

      Maria on Mar 19, 2012 @ 9:29 am Reply
    2. 2

      They look delicious. Your picture is making my mouth water!

      Lorena on Mar 19, 2012 @ 12:32 pm Reply
    3. 3

      Dad GUMMIT that looks so good!

      Bev Weidner on Mar 19, 2012 @ 4:31 pm Reply
    4. 4

      Sounds yummy!  My hubby gets an spicy asian sauce on his hot wings sometimes.  This will be a nice little change from our usual BBQ rib recipe (we use a dry rub + crockpot).  Thanks for posting this!

      Niteowl Nancy on Mar 19, 2012 @ 5:28 pm Reply
    5. 5

      Hmm, I wonder how much my family would yell if I deviated from our usual ribs to make these? I think it might be worth it to find out. These sound amazing!

      Karly on Mar 19, 2012 @ 5:46 pm Reply
    6. 6

      Sounds fantastic

      Jack on Mar 19, 2012 @ 11:31 pm Reply
    7. 7

      Hmmm… could one make these without a slow cooker? Just a pot, a stove, an oven?

      Jurie on Mar 20, 2012 @ 12:18 am Reply
      1. No idea, you’d have to try it.

        Kay on Mar 20, 2012 @ 7:13 am Reply
      2. Jurie, I made a batch of ribs the other night on a cookie sheet covered and baked at 225 for about 7-8 hours, then uncovered them and baked at 350 for 30 minutes. so these would work that way for you

        madeline St onge on Apr 14, 2012 @ 9:14 pm Reply
    8. 8

      Didn’t realize you had a Big Green Egg!  My wife and I love ours (mine is for anything, hers is for mostly baking).
      I like the flavors profiles you did here.  I will try it on some baby backs on the Egg (obviously having to adjust the process from a slow cooker).

      Chris on Mar 25, 2012 @ 12:51 am Reply
    9. 9

      I made these with boneless country ribs for my boyfriend last week and he went insane about them.  He ate almost all 3 pounds in 2 days.  And these were BONELESS!  He thinks it’s one of the best things I’ve made.

      Amy on Mar 26, 2012 @ 8:26 pm Reply
    10. 10

      I made these over the weekend and they were out odf this world, thanks for the recipe Kay

      madeline St onge on Mar 27, 2012 @ 10:08 pm Reply
    11. 11

      I LOVE this, they look delicious. Excited about trying the recipe myself. Thanks for sharing. 

      Billie Jean on Apr 14, 2012 @ 9:06 pm Reply
    12. 12

      Maybe a silly question, but I’ve never cooked ribs (I’m not even sure I’ve had them before), so please no laughing:  Are these pork ribs or beef ribs?  

      leah on May 4, 2012 @ 4:32 am Reply
      1. Not a silly question at all! These are pork ribs!

        Kay on May 4, 2012 @ 8:55 am Reply
    13. 13

      These sound heavenly. And so more my speed than the patience needed to grill ribs. :) Definitely trying these for a summer BBQ!

      Windy on May 4, 2012 @ 3:40 pm Reply
    14. 14

      Wonder if this would  work in the pressure cooker. My only concern would be that the sauce is too sugary and would burn in the pressure cooker.
       

      Carmen on May 5, 2012 @ 6:54 pm Reply
      1. No idea. Don’t have a pressure cooker and never worked with one!

        Kay on May 5, 2012 @ 6:56 pm Reply
    15. 15

      What do you all make in the pressure cooker?  I am seriously interested but not sure I would use it enough to deal with the space it takes up (or the expense).  Boyfriend doesn’t eat carbs, so I’m thinking Nigerian stew, but that’s not enough to make it worthwhile…  but I know there are so many more benefits.  Teach me!!

      Amy Bowser on May 6, 2012 @ 10:08 pm Reply
    16. 16

      Amy, I just got my first pressure cooker. It’s an electric one and is replacing my slow cooker and my rice steamer. There are tons of recipes for pressure cooking online. One of my favorite new sites is http://www.hippressurecooking.com.
       

      Carmen on May 7, 2012 @ 2:48 am Reply
    17. 17

      Made these last night!  They were great! (Found your site through Slow Cooker from Scratch.

      Amanda on May 31, 2012 @ 6:07 pm Reply
    18. 18

      These were absolutely delicious. The sauce is amazing. I’ll definitely make these again. 

      Marny on Sep 15, 2012 @ 2:27 pm Reply
    19. 19

      Made this today and we loved it a lot.. This is the first slow cooker recipe tht i really really like. Thank you very much for sharing it :-)  i didnt hv molasses and didnt hv sweet chilli sauce/tabasco at home so i use kecap manis and lots of chilli flakes n black pepper instead.. 

      Rizka on Aug 13, 2013 @ 12:25 pm Reply
    20. 20

      Where does the cornstartch come in and how do you print the recipe?

      Christine on Sep 25, 2013 @ 8:25 pm Reply

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