Saturday, June 2, 2012

Crockpot Asian Barbeque Short Ribs

Yum
 I love using my crockpot because it's a set it and forget it kind of cooking. I don't use it as often as I should because you need a little forethought to give the crockpot enough time to cook your meal and I'm always a last minute meal preparer.   I found these little pork short ribs at the grocery store so I knew they required the slow cooking of the crockpot and prepped them early the next morning.  I cooked them on high because I can never wait 8 hours to eat something I smell cooking and we were eating these at lunch time. I decided since they were Asian flavored to put some great Asian vegetables in the sauce to cook in the last 5 minutes of cooking.  This was a recipe I will enjoy experimenting with other types of meat as well.  Next time I will try chicken legs or thighs, pork loin or chops, beef chunks.... the possibilities are endless with this barbeque sauce.

Ingredients:
3lbs of lean meat (ribs, loin, chicken thighs or legs, beef )
1/2 cup of Teriyaki sauce or Yoshida's Cooking Sauce (see note)
1/4 cup of soy sauce
1/4 cup of Chinese cooking wine or dry sherry
1 (8oz) can of tomato sauce
1/2 tsp of Chinese Five Spice Powder
2 Tbs of ginger garlic paste or 1 Tbs of each freshly grated
red chili flakes to taste
black pepper and salt to taste
green onions/scallions finely sliced for garnish

Note: The Yoshida's Cooking is available at most Costco Stores. It is very sweet like Teriyaki sauce.  Mix sauce ingredients together and taste. If the sauce is not sweet enough, add a little brown sugar to taste.

Directions:

Place all ingredients in crockpot.  Set crockpot on high for 4 hours or low for 8 hours.  If you want to add Asian vegetables to round out your meal, remove ribs from crockpot and add snow peas, bamboo shoots and water chestnuts to the sauce for the last 5 minutes of cooking to heat through. Serve with rice if you desire. Enjoy.



 
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