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rosemary sriracha chicken thighs, skillet corn
braised short ribs in tomato sauce, polenta
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pork tenderloin cooked in milk, mashed potatoes, green beans
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Tuesday, December 1, 2009

Asian Pork Ribs


Once again, the crockpot has let me down. On the other hand, my father thought that this dish was a real winner...so you never know. The sauce looked so wonderful when I first tossed the ribs in it. The issue was that it got too water logged in the crockpot with all the moisture from the ribs. I will make this again for sure, but I will just grill the ribs with the wonderful sauce.

I think I just need to realize that the crock pot is for warming queso...






Asian Pork Ribs

1 medium yellow onion, sliced
3/4 cup brown sugar, packed
1/4 cup soy sauce
1/2 cup ketchup
1/4 cup honey
2 tablespoons apple cider vinegar
3 garlic cloves, minced
1 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
5 lbs country-style pork ribs
2 tablespoons sesame seeds, toasted
2 tablespoons chopped green onions

Place onions in bottom of slow cooker. Combine brown sugar, soy sauce, ketchup, honey, vinegar, garlic, ginger and red pepper flakes in large bowl. Add ribs and turn to coat. Place ribs on top of onions in slow cooker. Pour sauce over ribs. Cover and cook on Low about 5 to 6 hours. (Timing always depends on your slow cooker. Each cooks a little differently.) Plate the ribs. Sprinkle with sesame seeds and chopped green onions.
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1 comment:

Nicole said...

I've done pulled pork that has worked out, or soup, but otherwise things do get too watery. Oh well, at least someone liked it!

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