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When it comes to Asian food my motto is to buy it rather than make it because A.)Here in Sydney we are spoilt with some of the lovely Asian food and B.)It always turns out tastier and cheaper to buy it than make it myself and I hate feeling disappointed when I make my own and it turns out lame.
Today however, I am making a tried and true dish that is extremely quick and easy and perfect for the middle of the week when my cooking mojo is at its dimmest and I have nothing but convenience in mind.
This recipe I stole from the clever people at Good Housekeeping. Give it a whirl if you aren't too much of a bottle sauce snob like I used to be.
Low-and-Slow Ribs with Asian Cuke Salad
(this requires a slow cooker, I have a $39 one from Aldi and it is the bees knees. Beats my $500 Le Creuset whatsy)
Today however, I am making a tried and true dish that is extremely quick and easy and perfect for the middle of the week when my cooking mojo is at its dimmest and I have nothing but convenience in mind.
This recipe I stole from the clever people at Good Housekeeping. Give it a whirl if you aren't too much of a bottle sauce snob like I used to be.
Low-and-Slow Ribs with Asian Cuke Salad
(this requires a slow cooker, I have a $39 one from Aldi and it is the bees knees. Beats my $500 Le Creuset whatsy)
Metric friends you will need:
1 1/2 kilos pork spareribs
240 mls teriyaki glaze (use the Kikkoman thick style, it won't burn)
1 Lebanese cucumber, peeled and thinly sliced
2-3 shredded carrots ( I actually used a packet of preshredded coleslaw mix from Woolies and ditched the dressing packet)
60 mls seasoned rice vinegar
240 mls teriyaki glaze (use the Kikkoman thick style, it won't burn)
1 Lebanese cucumber, peeled and thinly sliced
2-3 shredded carrots ( I actually used a packet of preshredded coleslaw mix from Woolies and ditched the dressing packet)
60 mls seasoned rice vinegar
Imperial friends:
3 1/2 pound(s) pork spareribs
1 cup(s) teriyaki glaze
1 (12 to 14 ounces) English (seedless) cucumber, peeled and thinly sliced
1 bag(s) (10 ounces) shredded carrots
1/4 cup(s) seasoned rice vinegar
1 cup(s) teriyaki glaze
1 (12 to 14 ounces) English (seedless) cucumber, peeled and thinly sliced
1 bag(s) (10 ounces) shredded carrots
1/4 cup(s) seasoned rice vinegar
Instructions
In your slow-cooker bowl, place ribs and teriyaki glaze, spreading teriyaki to coat ribs on all sides. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 hours or on high setting 4 hours.
In a bowl, stir cucumber, carrots, and rice vinegar, cover and refrigerate until ready to serve. Makes 4 cups salad.
To serve, transfer ribs to cutting board; cut into portions. Skim and discard fat from cooking liquid. Arrange ribs and salad on dinner plates. Spoon remaining liquid over ribs.
Easy, and you just throw the meat in the slow cooker in the morning and don't even think about it again til dinner time. I love my slow cooker and I love easy recipes.
Looks delicious! I wish my mother would cook like that.
ReplyDeleteMy god, my husband would die if I cooked him spare ribs. I might have to try this one soon. I am always a bit scared of ribs- I don't know what to do with them! But this looks easy... Ido have to get my hands on a slow cooker though. Thanks for sharing the recipe.
ReplyDeleteomg!! That sounds sooooo yummmmmm.
ReplyDeleteI really will have to start eating pork.
In India, pork-eaters are rather rare. We tend to eat more of chicken and fish.
So, I may just have to start eating pork on the sly. Or else my mother would die! (religion and customs and all of that)
Thank you for the recipe. Will try making it for my fiance (who happens to eat anything that doesn't eat him).
xx
I may have to bite the bullet and get a slow cooker. My boys love ribs.
ReplyDeleteThat looks so good. And sounds quite easy - which I do often think about a lot of things that I stuff up terribly.
ReplyDeleteI think I may try that this week :)
That looks lovely. Do you get full on that? Its always amusing that foreigners (i'm african) can just eat meat and salad and be full... its like, impossible for most africans. Why? No carbohydrate! Lol
ReplyDeleteI would also advise that you buy your pork from a Vietnamese butcher, as they only deal in female pork. As a meat producer myself, I have now learnt about "Boar Taint" which is the gross smell and flavour that pork from male pigs has. Boar Taint can make even female pork taste yuk.
ReplyDeleteEuropean readers need not worry as your male pigs have been castrated, but in Australia they (for some ridiculous reason) don't give a stuff and thus you sometimes get quite funny tasting pork.
Asweetcakes, I'd be starving without some carbs too! I was thinking when I looked at the picture, that I'd need to eat about 2kgs of ribs to get full! LOL.
So funny you say that Vanessa because my Dad is in charge of buying all of our pork. He plays soccer out Cabra way and buys all the pork from the Vietnamese butchers. I had no idea why it was always nicer from there. Wow thank for that. I will tell Dad, he is always interested in such things.
ReplyDeleteAsweetcakes, I try to cut down on carbs in the evenings... well as often as I can anyway. Not tonight though, we are having minestrone, salad and a potato bake. ooops.
Carolyn... just letting you know that tonight, we are going to be enjoying these glazed ribs for dinner! I coudn't find the Kikkoman thick teryaki anywhere, so had to get masterfoods, fingers crossed it works out! Anyway, thanks for sharing the recipe.
ReplyDelete