“I really liked that we could prepare this as a family on a Sunday morning, go out for the day and come home to a fresh-cooked meal. Now I’m hooked on my slow cooker!” Brigitte Cusson, mom of Bradley, 3, Orleans, Ont.
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Asian Short Ribs
Sweet and savoury, these ribs pack a robust Asian punch and they are even tastier the next day. Next time guests are coming for dinner, make this ahead of time and have a relaxed, delicious meal with friends. At Asian grocery stores, ribs are mostly found cut flanken-style (cut across the ribs) and at Western grocery stores, you'll usually find English-cut ribs (cut between the bones). Either will work just as well. TIP Cut down on the sodium in this recipe by using sodium-reduced soy sauce.
Loading ...September 29th, 2009
By LeeAnne Wright
Servings
6Prep Time
Prep time: 20 minutes, In the slow cooker: 10 hours on low or 6 hours on highIngredients
Directions
Season ribs with salt and pepper. Dredge in flour, shaking off excess. In a frying pan, brown the ribs in oil over medium high heat. Transfer browned ribs into your slow cooker.
Combine the soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, orange juice and Hoisin sauce and pour over ribs.
Set slow cooker to low and cook for 10 hours or on high for 6 hours.
When done, transfer ribs to a platter and keep warm. Drain the fat off of the cooking liquid.
Place the remaining cooking liquid in a pot. Whisk in corn starch and bring to a boil. Reduce heat and simmer until thickened and reduced. Brush over ribs and serve.
Nutrients Per Serving
NUTRIENTS PER SERVING: 668 calories, 49 g fat, 32 mg calcium, 2,289 mg sodium, 20 g carbohydrates, 1 g fibre, 35 g protein. Excellent source of vitamin D and zinc; good source of niacin and iron.
Photography by Edward Pond
Copyright © 2012 St. Joseph Media. All Rights Reserved.
My recommendation for this recipe would be don’t add any extra salt that’s called for before frying the meat. The ingredients in the recipe are definitely salty enough.