Crock-Pot: Asian-Style Country Ribs with Black Bean Garlic Sauce
Ingredients
- 3 tablespoons prepared black bean garlic sauce from a jar (i.e. Lee Kum Kee)
- 1/4 cup mirin or chicken stock
- 1 tablespoon cornstarch
- Asian-Style Country Ribs with Black Bean Garlic Sauce
- 2 teaspoons dark sesame oil
- 1 tablespoon coarsely chopped fresh garlic
- 1 tablespoon freshly grated ginger root
- 1 tablespoon honey
- 1/2 teaspoon coarsely cracked black pepper
- 3 to 4 pounds boneless country-style pork ribs, cross cut in 1-1/2-inch pieces
- 1/4 cup low-sodium soy sauce
- 1/4 cup + 2 tablespoons chopped scallions (white and tender green)
Instructions
This crock-pot entre is really, really good. It takes 10 minutes to prepare, is made from ingredients that are readily available and is a bargain when you consider the number of servings it provides. One caution - you'll have mush with Asian flavor if you cook this for more than 5 to 6 hours. The recipe is adapted from "Slow Cooker Recipes for All Occasions", a Rival Crock-Pot publication. Served with rice and snow peas you have the makings of a minor feast that you'll repeat often. My family loves this dish. I think yours will, too. This, by the way, is a wonderful recipe for novice cooks. If you have a willing teen, let them have a go at it.Asian-Style Country Ribs with Black Bean Garlic SauceIngredients:3 to 4 pounds boneless country-style pork ribs, cross cut in 1-1/2-inch pieces3 tablespoons prepared black bean garlic sauce from a jar (i.e. Lee Kum Kee)1/4 cup low-sodium soy salt1/4 cup mirin or chicken stock1 tablespoon honey1 tablespoon freshly grated ginger root1 tablespoon coarsely chopped fresh garlic1/2 teaspoon coarsely cracked black pepper1 tablespoon cornstarch2 teaspoons dark sesame oil1/4 cup + 2 tablespoons chopped scallions (white and tender green)Directions:1) Spray interior of slow cooker with nonstick cooking spray. Place pork cubes in slow cooker. Combine black bean garlic sauce, soy sauce, mirin, honey, ginger, garlic, pepper and cornstarch in a small bowl; stir to dissolve cornstarch. Pour over ribs.2) Cook, covered, on LOW setting for 5 to 6 hours until ribs are tender but still hold their shape. Transfer ribs to a rimmed serving platter; tent with foil to keep warm. Strain liquid into a small pan. Bring liquid to a boil over medium-high heat; cook until mixture begins to thicken and is reduced by half. Stir in sesame oil. Add sauce and 1/4 cup scallions to pork cubes. Mix well. Garnish with reserved 2 tablespoons scallions. Yield: 6 to 8 servings.