KOREAN-STYLE RIBS
3 lbs. pork or beef ribs, fat trimmed
1/2 cup soy sauce
1 cup freshly squeezed orange or tangerine juice
2 tbsp. rice vinegar
1 tbsp. freshly minced or grated fresh peeled ginger
3 cloves garlic, finely minced
2 tbsp. toasted sesame oil
2 tbsp. brown sugar or honey
3 tbsp. toasted sesame seeds, for garnish
2 green onions, green part only, thinly sliced, for garnish
Place a large saute pan over medium-high heat. Add the ribs and cook, turning, for 15 to 20 minutes, until browned on all sides. Transfer ribs to the slow cooker.
In a bowl, combine soy sauce, orange juice, vinegar, ginger, garlic, sesame oil and brown sugar; mix well. Pour sauce over ribs.
Cover and cook on Low for 6 to 8 hours, until meat is very tender.
To serve:
Arrange ribs on serving platter and spoon sauce on top. Garnish with the sesame seeds and green onions and serve at once.
Serves 4
Source: The Gourmet Slow Cooker Volume II by Lynn Alley
3 lbs. pork or beef ribs, fat trimmed
1/2 cup soy sauce
1 cup freshly squeezed orange or tangerine juice
2 tbsp. rice vinegar
1 tbsp. freshly minced or grated fresh peeled ginger
3 cloves garlic, finely minced
2 tbsp. toasted sesame oil
2 tbsp. brown sugar or honey
3 tbsp. toasted sesame seeds, for garnish
2 green onions, green part only, thinly sliced, for garnish
Place a large saute pan over medium-high heat. Add the ribs and cook, turning, for 15 to 20 minutes, until browned on all sides. Transfer ribs to the slow cooker.
In a bowl, combine soy sauce, orange juice, vinegar, ginger, garlic, sesame oil and brown sugar; mix well. Pour sauce over ribs.
Cover and cook on Low for 6 to 8 hours, until meat is very tender.
To serve:
Arrange ribs on serving platter and spoon sauce on top. Garnish with the sesame seeds and green onions and serve at once.
Serves 4
Source: The Gourmet Slow Cooker Volume II by Lynn Alley
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Assorted
Main Dishes - Assorted
- Mary Meekers Halupki (Cabbage Rolls) - makes 50
- Kale, Sausage and Lentil Skillet
- Ground Beef Chop Suey or Chicken Chop Suey (using pork shoulder)
- Jambalaya One Dish
- Killer Stuffed Peppers
- Easy Quesadillas - Ok so forgive the spelling.
- Merton Mason's City Chicken and My City Chicken
- Walnut Chicken-Shrimp Stir-Fry
- Sweet and Moist Ham (using lemon-lime soda)
- Baked Potatoes with Lebanese-Style Beef Filling
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!