Lunch: Asian Pork Ribs

Ingredients

1 rack of pork ribs, about 12 ribs (about 1 lb 9 oz)
Salt
2 tsp black peppercorns
1-2 scallions, green parts finely sliced, to serve

Instructions

Slow cooker method:Cook, Auto/Low 8 hrsPreheat the slow cooker, if required. Chop the rack into ribs and put them in the slow cooker. Season with salt and add the peppercorns. In a bowl, mix together all the marinade ingredients, add to the slow cooker, and turn the ribs to coat. Cover the slow cooker with the lid and cook on auto/low for 8 hours. Remove the ribs from the slow cooker and serve with rice or on their own while piping hot. Garnish with the scallions. Traditional method:Cook, 2-2 1/2 hrsPut the rack of ribs in a large heavy-based pan and cover with water. Season with salt and add the peppercorns. Bring to a boil, then reduce to a simmer, partially cover with the lid, and cook for 1-1 1/2 hours until the meat starts to come away from the bone. Remove the ribs from the pan with tongs and set aside in a baking pan until they are cool enough to handle. Preheat the oven to 325 degrees F. In a bowl, mix together all the marinade ingredients. Chop the rack into ribs and put them in a large Dutch oven. Pour the marinade over the ribs, turning them to coat. Cover with the lid and put in the oven for about 1 hour, keeping an eye on them to check they don't dry out completely - they may need turning in the marinade. Remove and serve with rice or on their own while piping hot. Garnish with the scallions.
Reprinted with permission from The Slow Cook Book by Heather Whinney, DK Publishing copyright (c) 2011

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