Wednesday, February 22, 2017

Easy Restaurant Asian Style Rib Crockpot recipe

The Headlines:


These are the best Asian style ribs you'll ever make. 

Or maybe eat.

They take 15 minutes of your time.

It's a MUST DO.



I don't know about your house but in mine... ribs are big.  Like mighty huge.  My husband honestly can't get enough of them... if they're good.  He typically does all the rib making.  Until this...



Tangy, with a tinge of spice, fall off the bones, melt in your mouth, can't get enough of them Ribs.

I haven't made these babies in a couple years... but I pulled them out over VDay.  Huge hit.  Huge.  And here's the deal, they take almost no time or ingredients to put together.  I mean really.  Recently, my husband and his friend used something called the "Ribalizer" (seriously) to make some fall off the bone ribs.  Don't get me wrong they were good.  But these were better.  And you don't need a "Ribalizer."  Just your trusty old crockpot.

The best part - practically all of the ingredients can be found in your pantry already!

Here's What You need:
1 rack of ribs - or 2 (if you do 2, double all of the ingredients below) 
2/3 cup light brown sugar
1/2 cup of low sodium soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
*optional - 2 tablespoons fresh ginger (I actually used some pickled ginger in my fridge) 
8 cloves of chopped garlic
1/2 tspn red pepper flakes
2 tablespoons of corn STARCH 
3 scallions thinly sliced
1 tspn sesame seeds 

Here's What You Do:
In a small bowl, blend sugar, soy sauce, sesame oil, vinegar, ginger, garlic and red pepper.


Place ribs in slow cooker, add the sauce.  Cover and cook on low for 6 hours or until meat is tender.  I mean these are so quick and easy you can also start it on high for 2 hours and switch it to low after that for a couple more.  Depends on your crockpot.

Transfer ribs to platter, drain sauce into sauce pan.  Combine cornstarch and 1/4 cup of water then pour in sauce pan.  Bring all of that that to a boil on high heat and cook for 2-3 minutes, while stirring until thickened.  Top ribs with some of the sauce, sprinkle scallions and sesame seeds over the dish.  Serve with remaining sauce on the side or over rice or... whatever you choose!



Done.  Are they fabulous or what?

*sidenote, this time I accidentally used Corn SYRUP instead of Corn Starch so the sauce will usually coat the ribs a little better/heavier.  But it still tasted out of this world.  You really can't mess these up.  It may be impossible.

Trust me, these are the best ribs you're not making.  Now cancel that restaurant rezzie at your local dive Chinese joint and do these instead!


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