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Crock-Pot Country Style Ribs – Asian Edition

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Today was a beach day in our house… Went grocery shopping this morning and picked up cold cuts, cheese, fruit and drinks for the beach.  But, I also picked something up so that dinner would be waiting for us when we got home from the beach.  Because, I don’t know about your family, but in my family with two toddlers running around in the sand and splashing about in the surf, Mommy and Daddy are plumb pooped when we get home!  So, the last thing I want to do is think about putting a healthy dinner on the table.  That usually means a stop at some greasy place for an unhealthy and costly dinner. And although it might be tasty, it usually leaves us all feeling blah.  But, not today.  Today I found country-style ribs on sale at the market.

Country-style ribs are usually pretty inexpensive, but how could I pass them up at $1.69 per pound?  Not to mention, they are one of my favorite things to cook in a cock-pot. Timing for this recipe is kind of perfect not only for the rest of the beach days summer has to offer, but it is perfect for low stress football party eats and for busy moms and dads on the go come the school year!

This asian edition of country-style ribs will be my first recipe to share with you on this inexpensive cut of meat, stay tuned for more…

At under $6 for over 3lbs. of meat, how could I pass it by?

Country-Style ribs have small bones in comparison to the great amount of meat on them.

Start off by sprinkling the meat with a little kosher salt.

Then add on a sprinkle of garlic powder.

I decided that in interest in saving myself both time and dishes, I would just mix up my braising liquid right in the crock pot bowl.

I start with about one cup of ginger ale… Ginger is a pretty common ingredient in most Asian foods, this is a quicky version.

Next add in about 1/2 cup of low sodium soy sauce… Normally I like regular soy sauce for dipping and adding on top of foods, but to add regular to a liquid that will concentrate down into the meat would be a bit too salty.

Next add in some Rice Vinegar.  This adds a bit of tart to off set the sweet we are about to add in.

Next add in some Rice Vinegar. This adds a bit of tart to off set the sweet we are about to add in.

Add in 1/2 a jar of Ah-So (1/2 cup)

Add in 1/2 a jar of Ah-So (1/2 cup)

Then just a couple tablespoons of oyster sauce.

Then just a couple tablespoons of oyster sauce.

Lastly add in about 1 tsp. of crushed red pepper flakes.

Add in a bit of brown sugar to sweeten things up.

Add in a bit of brown sugar to sweeten things up.

Get all the ribs nice and cozy into their cooking liquid. Turn on to high for about 5-6 hours.

Here is what your meat should look like when through cooking… It should be fall off the bone delicious at this point.

The meat falls right off the bone at this stage!

The meat falls right off the bone at this stage!

Now to finish it off, just whip up a quick sauce.  Add in the other half of the Ah-So  sauce to a clean bowl.

Now to finish it off, just whip up a quick sauce. Add in the other half of the Ah-So sauce to a clean bowl.

To thin it out, add in 2 Tbls. of Rice Vinegar.

Slice up a scallion or two.

Add in about 1/2 cup of orange soda or orange juice if you have it.

Mix it all up.

Remove from the crock pot avoiding bones.

And add it over your readied meat.

Be sure to pick out bones.

Shred meat into big or little pieces and place into your serving bowl.

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Recipe for Crock-Pot Country-Style Ribs – Asian Edition:

(serves 4)

3 lbs. Country-Style pork ribs

For the cooking liquid:

1 cup ginger ale

1/2 cup Ah-So sauce

1/2 cup brown sugar

1/2 cup low sodium soy sauce

2 Tbs. Rice Vinegar

1 Tbs. Oyster Sauce

1 tsp. red pepper flakes

1 tsp. kosher salt

1 tsp. garlic powder

For the sauce:

1/2 cup Ah-So sauce

1/4 cup Orange soda or orange juice

1 Tbs. Rice Vinegar

2 scallions, sliced

Top with chopped cilantro

Directions:

Sprinkle meat with salt and garlic powder.

Then in the bowl of a large crock-pot add in the ginger ale, Ah-So sauce, brown sugar, oyster sauce, low sodium soy and red pepper flakes. Stir.  Add the meat in to the bowl of your crock-pot, cover and set to high for 5-6 hours.

Then mix up the sauce.  Mix together the Ah-So, orange soda (or juice), Rice Vinegar and scallions.

Remove meat from the cooking liquid and place in a serving dish.  Add sauce over top and endure that all bones have been removed while shredding the meat.

Top with chopped cilantro.  Serve over jasmine rice as pictured or in a sandwich or over an asian salad… Any way you serve it, enjoy!

 

Our day at the beach 🙂

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My loves <3

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