Saturday, June 2, 2012

Crockpot Asian Barbeque Short Ribs

 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.

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.


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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