Shanghai Style Pork Ribs For The Slow Cooker Food
SHANGHAI STYLE PORK RIBS FOR THE SLOW COOKER
These saucy ribs hover between sweet and savory,making them almost addictive. source unknown
Provided by Lynnda Cloutier @eatygourmet
Categories Pork
Number Of Ingredients 10
Steps:
- Mix hoisin sauce, brown sugar, soy sauce, tomato paste, sherry, garlic, hot pepper sauce, and five spice powder. Put ribs in 3 1/2 to 4 quart slow cooker. Pour hoisin sauce mixture over ribs. Toss to coat.
- Cover and cook on low setting for 8 hours or on high setting for 4 hours. Using tongs, transfer ribs to a platter. Cover with foil to keep warm.
- Transfer cooking liquid to small pan, skim off fat. Bring to boiling; reduce heat. Simmer for 15 to 18 minutes or til liquid is reduced to 1 cup. Return ribs to slow cooker add reduced liquid, and toss to coat.Keep warm, covered on warm setting or low heat setting for up to 1 hour. If desired serve ribs with hot cooked Chinese noodles. Serves 6
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- Clean the ribs and pat them dry with a paper towel. Marinate the ribs with 1 tablespoon light soy sauce and 1 tablespoon shaoxing wine for 15 minutes.
- Heat 1 tablespoon oil in a flat bottomed pan over medium heat and brown the ribs on all sides. Set aside on a plate.
- Heat another tablespoon of oil in a clean wok over medium heat, and cook the ginger and scallions until fragrant, about 3 minutes. Take them out of the wok and set aside. Add another tablespoon of oil, and with the wok on low heat, add the sugar. Stir and let it melt. Add the ribs and coat them with the melted sugar. Turn off the heat.
- Add the second tablespoon of shaoxing wine, dark soy sauce, vinegar, water, and the cooked ginger and scallion. Turn up the heat and bring everything to a boil. Then cover and simmer on low heat for 30 minutes, stirring occasionally to prevent sticking. After 30 minutes, if there's still too much liquid in the pot, take off the lid and turn up the heat, stirring continuously until the sauce has thickened and the ribs are coated and sticky.
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