As work heats up and the weather does too, I find myself on the prowl for more crockpot recipes. This one works for a fancy party, a not fancy party or dinner. We serve with steamed edamame, steamed rice and an easy green veggie stir fry.
Cutting the ribs into individual pieces means they can be perfect finger food for parties.
We didn’t mean to call them Asian Man Ribs.
But that’s what happened.
And now we can’t call them anything else.
2 racks of baby back ribs
1 cup hoisin sauce
1 tablespoon sugar
1 1/2 tablespoons soy sauce
3 tablespoons rice vinegar
1 scallion minced
1 tablespoon chili sauce (I use Siracha)
2 tablespoons minced garlic
2 tablespoons minced ginger
1/4 cup fresh cilantro, chopped fine
1 tablespoon sesame oil
Cut the ribs into 3 sections each.
(This will make marinating the ribs easier.)
If you have a giant bowl or pan that could hold the ribs and the marinade, you could put them in there.
Mix all the marinade ingredients together in a big bowl. Mix well. Pour over the baby back ribs and make sure they’re well-covered. You could also divide the marinade between large zippered plastic bags. Refrigerate and allow to marinate for at least 8 hours or up to 24.
Pull out your slow cooker.
Pull out the ribs from marinade.
Put the ribs in the slow cooker.
Cook ’em on low for 6-8 hours.
Cover a pan with foil.
Put the ribs on the pan.
Take the remaining marinade and scrape into a saucepan.
Bring the sauce up to high and bubbly. Turn down to low and simmer until reduced by half.
Turn on the broiler.
Put the ribs on a pan.
Paint the ribs with the reduced marinade.
Broil the ribs for a hot minute, until the glaze heats up.
Serve sprinkled with fresh chopped cilantro and/or chopped green onion.
Yeah, they’ll like it.
So will you.