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