Slow Cooker (or not) Asian Ribs
with cauliflower rice / roasted sesame broccoli
We featured these tender Asian-inspired ribs in 2018.
Smarts: This method for making ribs cooks them low and slow until they're tender and cooked through, but finishes them in the oven with sauce to achieve maximum flavor. The ribs could be cooked in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
Smarts: This method for making ribs cooks them low and slow until they're tender and cooked through, but finishes them in the oven with sauce to achieve maximum flavor. The ribs could be cooked in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
Tags
Proteins
Cuisines
Ingredients
Cauliflower Rice:
- Cauliflower florets - 1 lb
- Ghee - 1 Tbsp
Slow Cooker Asian Ribs:
- Ginger, fresh - 1 tsp , grated
- Water - 1/4 cup
- Tomato paste - 1/4 cup
- Bragg's / coconut aminos - 3 Tbsp
- Hot sauce of choice (opt) - 1 tsp
- Garlic powder - 2 tsp
- Salt - 2 tsp
- Paprika, smoked - 2 tsp
- Black pepper - 1/2 tsp
- Baby back pork ribs - 3 lbs (2 lbs ~ 1 rack / slab of ribs)
- Stock, any type - 1 cup
- Foil - for cooking
Roasted Sesame Broccoli with Cashews:
- Broccoli - 1 lb , chopped
- Garlic - 2 cloves , thinly sliced
- Oil, cooking - 1 Tbsp
- Oil, toasted sesame - 1 tsp
- Cashews - 1 cup
- Lemon juice - 2 tsp
Prep
- Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in ghee. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add ghee. Saute cauliflower in heated ghee for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
- Broccoli / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make Asian BBQ sauce - Grate ginger. Combine ginger, water, tomato paste, aminos, and hot sauce in a small saucepan. Heat sauce over medium heat, stirring constantly until sauce begins to bubble. Simmer for 2 to 3 minutes to let sauce thicken. (Can be done up to 5 days ahead)
- Make seasoning - Combine garlic powder, salt, paprika, and black pepper. (Can be done up to 5 days ahead)
- Prepare ribs - Set ribs on a cutting board. Remove and discard membrane. (Check out this link for step-by-step photos.) Rub seasoning onto ribs. If needed, slice ribs into portions that will fit in your slow cooker. (Can be done up to 2 days ahead)
- Slow cook ribs - Pour stock into the bowl of a slow cooker. Add ribs (stack them if needed) and cook until tender - low for 7 to 8 hours or high for 4 to 5 hours. (If you prefer to use the oven: Line a sheet pan with foil. Place ribs on top and top with another piece of foil. Seal the two pieces of foil on all sides so that the ribs are tightly enclosed. Bake ribs, enclosed in foil, in the oven at 250F / 120C until tender, ~2 hours.) (Can be done 1 day ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Heat oven to 350F / 177C.
- Toss broccoli with garlic and cooking oil. Season with some salt and pepper. Spread out on a sheet pan. Transfer to the oven and roast, shaking the pan halfway through cooking, until broccoli is tender and starting to brown on the edges, ~25 minutes.
- While broccoli roasts, line a second sheet pan with foil. Spread cooked ribs out on the pan, meat side up.
- Brush the top of the ribs generously with sauce. (If there is any extra, you can save it to serve on the side.)
- Bake ribs for 15 minutes to let the sauce flavor the meat.
- When broccoli is done, toss with toasted sesame oil, cashews, and lemon juice.
- If cauliflower rice was made ahead, reheat in the microwave.
- Serve ribs over cauliflower rice with broccoli on the side. Enjoy!
Reviews
Ratings
0 reviews