With summer winding down, we know the days on the grill are numbered. So I figured that we need to start working on recipes for our favorite BBQ style food that can be prepared inside. It is no secret that I am a huge fan of Mexican flavors, much to Kevin's dismay, but I figured that I needed to try something different, not just for Kevin but for you as well. I want to give you a lot of different flavors and styles of food to choose from. So I went to one of my next favorite cuisines, Asian. I love Asian food, Thai, Japanese, Chinese, Vietnamese, you name it I can find something on the menu that I love. In that I am very lucky living in the Pacific Northwest because we have may wonderful Asian restaurants to chose from in Seattle.
I decided to keep it simple with this recipe. I mean it is a slow cooker recipe. Slow cooker recipes should be BING BAM BOOM in the pot and out the door you go, right? So the last thing I wanted to do was pile in a bunch of ingredients, or specialty items that you have to search all over town for. This recipe is straight to the point, in the pot and out, and you have some great tasting food on your plate for dinner!
Kevin again decided to doubt me. When will he learn? He didn't believe that ribs would be good out of the slow cooker. I mean if it isn't grilled it isn't good right? Ppsshhh, oh ye of little faith!! HE had to eat his words, literally, when the meal was on his plate. The ribs were juicy and just fell off the bone. Ha I think this is something like Bobbi - 10 Kevin - 0......go team!!!!
Slow Cooker Asian Style Ribs
3 tablespoons ginger, grated*
5 cloves garlic, chopped
1/4 cup toasted sesame oil
1/2 cup low sodium soy sauce
1/3 cup rice wine vinegar
1 bunch of green onions, chopped whites and greens (reserve a bit of the chopped green for garnish)
1 cup brown sugar
1/4 cup honey
3/4 cup Sriracha (or other chili sauce)
2 racks baby back ribs
2 tablespoons corn starch
Heat the sesame oil in a large saucepan over medium-high heat. Cook the ginger, garlic and green onions for 1 minute. Add the brown sugar, chili sauce, soy sauce, vinegar, honey and 1/2 cup water. Whisk to blend. 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.
Season the ribs with salt and pepper and place in the slow cooker with the meaty side facing out. Pour the sauce over the ribs and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
Remove the sauce from the slow cooker and strain. Remove any accumulated grease from the top. Combine 2 tablespoons 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.
Serve with white rice and garnish with remaining chopped green onions.
*storage tip for ginger, peel the ginger and place in the freezer, in a zipper bag. This prevents it from drying out and when you need to use it you just use your grater and grate off what you need.
This post also shared at the Lady 8 Home's Weekend Party Extravaganza