image credit good housekeeping
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.
