About twelve years ago, when Mr Good and I were carefree uni students he went on an impromptu road trip with some mates (remember days when you could just decide on a whim to head off for a few days?). They ended up in Sydney and in their search for some cheap food found a pub that served barbecued American style ribs. When he arrived home that was all he talked about (I should perhaps be a little worried about that, but then again I probably don’t want to know what else they got up to) and we’ve been on a quest to recreate these amazing ribs ever since. We’ve tried countless marinades and cooking methods and while we’ve had some really great meals in our experimenting, Mr Good has always been just slightly dissatisfied, they were never up to the memory of those first ones…. until now!
Using a combination of two recipes I made ribs in the slow cooker. The rib-making potential of the slow cooker was certainly one of its main selling points for Mr Good so I thought it was about time to give it a go. Once again this is more of a weekend (or non-work day) meal as there are a couple of steps at the start and the end, but it is easier than doing them in the oven where they need turning or dry out in the cooking process. And ribs love a long slow cook.
250-400g American style pork ribs (depending on how many your serving)
2 tablespoon peanut oil
1/2 cup Hoi Sin sauce
2 tablespoons light soy sauce
1/4 cup orange juice
5cm piece of ginger, grated
2 cloves of garlic
1 red chilli, chopped finely
2 teaspoons sesame oil
Heat the oil in a large frying pan, add the ribs and brown on all sides.
While the ribs are browning, combine the rest of the ingredients (I left out the chilli at this point) in a jug. You can brush the ribs with this sauce a couple of times while they are browning in the pan.
Add the browned ribs to the slow cooker, pour over the sauce and cook on slow for 7 hours.
When done, remove the ribs to a large baking tray and put into a moderately hot over to caramelise and crisp up a bit.
Pour the liquid from the slow cooker into a small saucepan (adding the chilli now if you haven’t already) and bring to the boil. Continue boiling until the sauce has thickened a little. Drizzle over the ribs or serve as a dipping sauce.
Serve with steamed rice and Asian greens (I steamed them in my rice cooker and drizzled over a little sesame oil and soy sauce).