Tuesday, April 5, 2016

Slow Cooker Country Ribs with Asian-Style Black Bean Sauce

From the kitchen of One Perfect Bite...This slow cooker meal is one of those dishes whose tastes belies how simple it is to prepare. It's made with country-style pork ribs that are always available in the supermarket, and the ribs don't cost a king's ransom to prepare. I usually serve them as one of three courses I would make for an Asian-style dinner. This past weekend, I toted fully cooked ribs to the cottage and served them with dumplings and egg rolls that came from the grocers freezer case. No one was the wiser and everyone enjoyed the meal. This is a great family dinner and it's one of my favorite slow cooker recipes. While it may be another manifestation of my "princess and the pea" syndrome, I think pork holds up better in the slow cooker than other meats or poultry. Pork actually retains some flavor and texture while it bubbles in the pot. This is a wonderful meal for busy people or novice cooks to prepare. Once it's in the pot it can be forgotten, but it has the flavor of a dish that has received a great deal of care and attention. If you have not already done so, I hope you will give this effortless recipe a try. Here is how the ribs are made.

Asian-Style Country Ribs with Black Bean Garlic Sauce...from the kitchen of One Perfect Bite courtesy of Rival Crock-Pot recipes


3 to 4 pounds boneless country-style pork ribs, cross cut in 1-1/2-inch pieces
3 tablespoons prepared black bean garlic sauce from a jar
1/4 cup low-sodium soy sauce
1/4 cup mirin or chicken stock
1 tablespoon honey
1 tablespoon freshly grated ginger root
1 tablespoon coarsely chopped fresh garlic
1/2 teaspoon coarsely cracked black pepper
1 tablespoon cornstarch
2 teaspoons dark sesame oil
1/4 cup + 2 tablespoons chopped scallions (white and tender green)


1) Spray interior of slow cooker with nonstick cooking spray. Place pork cubes in slow cooker. Combine black bean garlic sauce, soy sauce, mirin, honey, ginger, garlic, pepper and cornstarch in a small bowl; stir to dissolve cornstarch. Pour over ribs.
2) Cook, covered, on LOW setting for 5 to 6 hours until ribs are tender but still hold their shape. Transfer ribs to a rimmed serving platter; tent with foil to keep warm. Strain liquid into a small pan. Bring liquid to a boil over medium-high heat; cook until mixture begins to thicken and is reduced by half. Stir in sesame oil. Add sauce and 1/4 cup scallions to pork cubes. Mix well. Garnish with reserved 2 tablespoons scallions. Yield: 6 to 8 servings.

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Linda A. Thompson-Ditch said...

Oh my goodness, that looks delicious. I keep imagining the ribs and that beautiful sauce spooned over a pile of rice. Can't wait to try it!

David said...

Mary, This is a really great looking dish! Love boneless country ribs and at least to us, this is a brand new way to prepare them. Perfect! Take Care, Big Daddy Dave

Nickie Jim said...

Oh my, this recipe will go on the agenda soon! Thanx!

Sparkly Jules said...

Mary, do the ribs need to be defrosted first? I picked some up last week and threw them in the freezer, but I want to put them in the crock Monday morning for dinners for t h e week.



Mary Bergfeld said...

Jules, I have never done this, but according to the makers of Crock-Pot, "Frozen meats: Can be cooked in a slow cooker, however, it is best to use the following guidelines: Add at least 1 cup of warm liquid to the stoneware before placing meat in the stoneware. Do not preheat the slow cooker. Cook recipes containing frozen meats for an additional 4 to 6 hours on Low, or an additional 2 hours on High." I wish I could be more helpful.

juleslovesliterature said...

Mo, that was very helpful, thank you. I'm going to defrost them instead!


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