I love spare ribs. They are messy to eat but a good messy if there is such a thing.
Trying to find beef ribs in a rack (short ribs can be used)was impossible so today's recipe is one using pork spare ribs.
In order to fit them in my large crockpot I had to cut the rack in half which was no problem with a good sharp serrated knife.
Here's the recipe I followed adapting it slightly.
2 3/4 lb. pork ribs
1/2 cup soy sauce
1/2 cup brown sugar packed (I used dark brown as opposed to light brown sugar)
2 T. sesame oil
2 T rice vinegar
2 T minced fresh ginger ( I used 1 tsp. dried ginger)
4 cloves minced garlic
1/2 tsp. cayenne pepper
Blend soy sauce, sugar, oil, vinegar, ginger and red pepper in a bowl. Whisking is a good idea.
Place ribs in crockpot. Add sauce. Cover cook on high 6 hours or low 9 hours.
While ribs are cooking shred about 2 carrots on grater. Also cut up about 4 scallions into small slices. Set aside.
After ribs are cooked. They should almost fall off the bone. Transfer to platter
Skim an discard excess fat from liquid.
Sauce:
Combine 3 T cornstarch and 3 T water, Remove drippings and place in a sauce pan. Add cornstarch liquid and carrots to pan. Bring to a boil over high heat and cook about 2 minutes, stirring until thickened. Top ribs with sauce ,scallions and sesame seeds.
Serve over steamed rice.
From my kitchen to yours,
Trying to find beef ribs in a rack (short ribs can be used)was impossible so today's recipe is one using pork spare ribs.
In order to fit them in my large crockpot I had to cut the rack in half which was no problem with a good sharp serrated knife.
Here's the recipe I followed adapting it slightly.
2 3/4 lb. pork ribs
1/2 cup soy sauce
1/2 cup brown sugar packed (I used dark brown as opposed to light brown sugar)
2 T. sesame oil
2 T rice vinegar
2 T minced fresh ginger ( I used 1 tsp. dried ginger)
4 cloves minced garlic
1/2 tsp. cayenne pepper
Blend soy sauce, sugar, oil, vinegar, ginger and red pepper in a bowl. Whisking is a good idea.
Place ribs in crockpot. Add sauce. Cover cook on high 6 hours or low 9 hours.
While ribs are cooking shred about 2 carrots on grater. Also cut up about 4 scallions into small slices. Set aside.
After ribs are cooked. They should almost fall off the bone. Transfer to platter
Skim an discard excess fat from liquid.
Sauce:
Combine 3 T cornstarch and 3 T water, Remove drippings and place in a sauce pan. Add cornstarch liquid and carrots to pan. Bring to a boil over high heat and cook about 2 minutes, stirring until thickened. Top ribs with sauce ,scallions and sesame seeds.
Serve over steamed rice.
From my kitchen to yours,
