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Raidis Estate

Raidis Estate
 
25 August 2021 | Raidis Estate | Raidis Estate

Slow-cooked Asian Style pork ribs

We are super excited that spring is on the way. Bring on the longer days and warmth as we head into summer.

 

These Asian style Pork Ribs are perfect for serving up for dinner with friends, spicing up a meal at home in iso with family or just because.

 

They pair perfectly with our The Kid Riesling or Mama Goat Merlot.

 

What you’ll need:

 

2 racks pork baby back ribs

 

Dry Rub:

 

½ cup light brown sugar

1 tablespoon smoked paprika

2 teaspoons chilli powder

1 tablespoon garlic powder

½ teaspoon pepper

2 tablespoons kosher salt

 

Sticky Sauce:

2 teaspoons ground ginger

2 teaspoons ground pepper

1 teaspoon onion powder

6 cloves garlic minced

1 tablespoon sweet chilli sauce

⅔ cup reduced-sodium soy sauce

⅔ cup balsamic vinegar

⅔ cup brown sugar

⅔ cup honey

1 tablespoon corn-starch

1 tablespoon water

 

 

Method:

 

To make the sticky sauce: In a medium-sized dish, whisk together the ginger, pepper, and onion powder. Add the garlic and mix again to incorporate. Add sweet chilli sauce, soy sauce, vinegar, brown sugar and honey. Whisk until incorporated.

 

Mix the dry rub ingredients in a small bowl. Remove the membrane and place the ribs into the slow cooker. You can either curl the ribs along with the slow cooker or cut them into sections and put them on top of each other.

 

Massage the dry rub into the ribs on both sides. Pour half of the sticky sauce mixture into the slow cooker and reserve the rest later for the sticky sauce. Cook the ribs for 6-8 hours on low heat until the meat is tender.

 

Remove the ribs from the slow cooker and place them on a foil lines broil pan with the meaty side up. Brush some sauce from the slow cooker on top of the ribs and broil until the edges start to look crisp and broiled. Allow tented with foil to rest while you make the sticky sauce.

 

To make the sticky sauce: In a medium saucepan over medium-high heat, add the reserved sticky sauce to the pan. In a small bowl, combine the corn starch and water plus 1 Tablespoon of the hot liquid. Pour into the saucepan with the sticky sauce whisk until the mixture starts to thicken.  

 

Remove from heat and brush on top of the ribs. Serve immediately.

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