Tuesday, April 3, 2012

Crockpot: Asian-Style Country Ribs with Black Bean Garlic Sauce

I'm always on the lookout for quick, easy, and tasty slow cooker recipes.  I saw this one and immediately bookmarked it so I could make it one day.  Well, that one day finally came.  I haven't cooked a lot with black bean garlic sauce.  The jar in the fridge with the markered date of last February can attest to that! (Yes, after we open almost anything refrigerated we write the date that we opened it on it with marker.  I'm a little anal about not eating things past a certain amount of days after opening...unlike my husband!). So, I bought a new jar of black bean garlic sauce and made these.  I didn't cut up the ribs as the recipe calls for, since I forgot to defrost them.  Instead I just put them in the slow cooker frozen. The ribs ended up having a nice flavor and it was very kid-friendly since the sauce had no spice/heat to it.  Now I still have at least half a jar of black bean garlic sauce sitting in the fridge.  Any recipe recommendations before it ends up getting chucked?!

Crockpot:  Asian-Style Country Ribs with Black Bean Garlic Sauce
from One Perfect Bite

Yield:  6-8 servings

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 (i.e. Lee Kum Kee)
1/4 cup low-sodium soy salt
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.
Family Rating: 1 1/2 thumbs up.

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