I often watch the Food Network, which has many amazing and delicious recipes on it, but rarely do I actually cook any of the recipes. Either I get too busy and forget to follow up on a recipe I saw, or whatever it was they were cooking is too complicated for my simple kitchen. This past weekend I had the Food Network on while cleaning, and Michael Smith was cooking. He made these ribs, Asian-style, with this interesting slaw on the side, and I knew I had to try it out. I am very pleased with how this turned out, and Iain and I ate was more ribs than we should have! We hope you enjoy as much as we did!
Prep time: 10 minutes
Cook time 4 hours
1 rack pork ribs, membrane remove
1 cup orange juice
1 cup orange marmalade
1/4 cup chili garlic sauce
1/2 cup fish sauce
1/4 cup grated ginger, or 1 large piece of ginger
3 sour limes, zest and juice
Combine all ingredients except ribs in a slow cooker, whisk until smooth. Lay pork ribs, meat side down, and cook on high for 3.5 hours, until meat is tender and falls off bone.
At 3.5 hours, remove ribs from slow cooker, transfer to cookie sheet. Bake in oven on low broil for 15-20 minutes until outside is crispy.
Meanwhile, transfer juices to pot, and boil over medium heat until sauce is reduced to a glaze. Pour over ribs and serve with slaw (below).
Prep time: 20 minutes
Snow peas, chopped/sliced
1 large carrot, shredded (use peeler to create “ribbons”)
1 red pepper, finely sliced
1/2 small red cabbage, shredded
2 green onions, sliced
1 fresh bunch cilantro, chopped, about 2-3 tbsp
Combine ingredients in a bowl. Dress with glaze from rib recipe (above) and serve.