PantherDave Posted September 28, 2006 Share Posted September 28, 2006 (edited) Sorry I'm a day late with this weeks edition, but had a very busy Wednesday. I'd thought we'd do some ribs this week. There will be other rib recipes to come this season, but we'll start here. Peppery Asian Ribs Prep-15 mins Cook-low 8hrs/high 4hrs Slow Cooker-3 1/2 to 4 qt. 3 1/2 lbs pork ribs 6 green onions, chopped 1/4 cup reduced sodium soy sauce 1/4 cup molasses 2 tablespoons hoisin sauce 2 tablespoons brown sugar 2 tablespoons white wine vinegar 2 teaspoons toasted sesame oil 2 teaspoons lemon juice 1/2 teaspoon bottled hot pepper sauce 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 1/4 teaspoon ground red pepper 1/4 teaspoon ground black pepper 2 cups hot cooked rice Step 1- Place ribs in slow cooker, cutting as necessary to fit. Step 2- For sauce, in a small bowl combine green onion, soy sauce, molasses, hoisin sauce, brown sugar, vinegar, toasted sesame oil, lemon juice, hot pepper sauce, ginger, garlic powder, chili powder, ground red pepper, and ground black pepper. Pour sauce over ribs in cooker, turning to coat. Step 3- Cover and cook on desired temp(low or high). Transfer ribs to serving platter and keep warm(cover with foil). Strain sauce; skim off fat. Serve sauce over ribs and hot cooked rice. **Rice make the usual way, ala Uncle Bens etc.**** Now for some football, I like the Jags to take down the Skins this week. Jags 24 Skins 16 Good Luck on the Homer Front and FF Wise!! Bon Appetite-Peace PD. Edited September 28, 2006 by PantherDave Quote Link to comment Share on other sites More sharing options...
loaf Posted September 28, 2006 Share Posted September 28, 2006 don't mind if I do. I'll give this a go week 5 though... Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted September 28, 2006 Share Posted September 28, 2006 big fan of asian/pacific rim cuisine. what will the finished product be like? a moist, wet rib i imagine, yes? i tend to like my ribs with a glaze on them. can i strain the sauce, remove the fat. throw into a pot, reduce it. put the ribs on a cookie sheet.. and finish them in the over to get a crisper texture with a glaze? Quote Link to comment Share on other sites More sharing options...
PantherDave Posted September 28, 2006 Author Share Posted September 28, 2006 I would think so-yes. I was surprized the recipe didn't ask to brown the ribs somewhat before the crockpot. Quote Link to comment Share on other sites More sharing options...
PantherDave Posted September 28, 2006 Author Share Posted September 28, 2006 big fan of asian/pacific rim cuisine. what will the finished product be like? a moist, wet rib i imagine, yes? i tend to like my ribs with a glaze on them. can i strain the sauce, remove the fat. throw into a pot, reduce it. put the ribs on a cookie sheet.. and finish them in the over to get a crisper texture with a glaze? I'm gonna pull the ribs with about 30 mins to go and slap them over some coals to crisp them up some, then I'm gonna get my big popcorn bowl out and toss then "Buffalo Wing" style in the suace. Quote Link to comment Share on other sites More sharing options...
MojoMan Posted September 28, 2006 Share Posted September 28, 2006 PD, Correct me if I'm wrong but didn't FTCP have non-crock pot subjects last year? Like a delicious description of your oyster roast, etc.? Quote Link to comment Share on other sites More sharing options...
PantherDave Posted September 28, 2006 Author Share Posted September 28, 2006 PD, Correct me if I'm wrong but didn't FTCP have non-crock pot subjects last year? Like a delicious description of your oyster roast, etc.? Yes, and I'll include that again this year when I have one. Hurricane Ernesto backed Oyster season back abit, as I won't be able to get any bushels until Oct. 15th. I'm having a hugh one on Oct. 21st and I'll give a full report. So, yes, some of that will be coming this way, just have'nt gotten around to any hosting yet-but it's coming. Quote Link to comment Share on other sites More sharing options...
MojoMan Posted September 28, 2006 Share Posted September 28, 2006 Yes, and I'll include that again this year when I have one. Hurricane Ernesto backed Oyster season back abit, as I won't be able to get any bushels until Oct. 15th. I'm having a hugh one on Oct. 21st and I'll give a full report. So, yes, some of that will be coming this way, just have'nt gotten around to any hosting yet-but it's coming. Quote Link to comment Share on other sites More sharing options...
The Holy Roller Posted September 30, 2006 Share Posted September 30, 2006 big fan of asian/pacific rim cuisine. what will the finished product be like? a moist, wet rib i imagine, yes? i tend to like my ribs with a glaze on them. can i strain the sauce, remove the fat. throw into a pot, reduce it. put the ribs on a cookie sheet.. and finish them in the over to get a crisper texture with a glaze? Mrs HR always does this with ribs, too. They disappear at warp speed. Quote Link to comment Share on other sites More sharing options...
bushwacked Posted October 1, 2006 Share Posted October 1, 2006 The Ribs are in the pot and smelling great. I think I'll coat them with BBQ sauce and put them in the oven per Holly Roller's advice. Quote Link to comment Share on other sites More sharing options...
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