SLOW COOKER HOISIN RIBS
The secret to tender ribs is cooking them low and slow which makes the slow cooker the perfect tool. Brush the ribs with homemade Asian-inspired sauce and bake for 15 minutes at the end to infuse them with maximum flavor. Smarts: No slow cooker? We've included instructions for the oven as well. Since it takes some time to get the ribs tender, cook them in the oven a day or two ahead and just reheat with sauce when you're ready to serve.
Provided by CookSmarts
Time 7h40m
Yield 4
Number Of Ingredients 23
Steps:
- Heat oven to 350F / 177C. Spread slow-cooked ribs out, meat side up, on a foil-lined sheet pan.
- While oven is heating, combine green beans and edamame with green onions (white and green parts), soy sauce (portion for beans), vinegar, toasted sesame oil, and sesame seeds. Season with some salt. Refrigerate until ready to serve.
- Brush ribs with Hoisin BBQ sauce (if there is any extra, reserve it for serving).
- Bake ribs for 15 minutes to let the sauce flavor the meat.
- If rice was made ahead, reheat in the microwave (reserve half if doubled for Wednesday).
- Serve ribs over rice with green beans / edamame on the side. Enjoy!
Nutrition Facts : Calories 750, Carbohydrate 65g, Cholesterol 132mg, Fat 29g, Fiber 6g, Protein 56g, SaturatedFat 6g, Sodium 2346mg, Sugar 23g, TransFat 0g
SLOW-COOKER BBQ RIBS WITH HOISIN GLAZE RECIPE BY TASTY
Here's what you need: spare ribs, spring onion, red chili, rice, salt, pepper, chinese 5 spice, garlic, ginger, onion, hoisin sauce, chicken broth, leftover slow cooker juice, water, corn flour, brown sugar, sesame seeds
Provided by Ellie Holland
Categories Dinner
Yield 3 servings
Number Of Ingredients 17
Steps:
- Season the spare ribs with the salt, pepper, and 5 spice.
- Place in the slow cooker, along with the garlic, ginger, onion, hoisin sauce, and chicken broth. Mix with your hands to combine.
- Cook on high for 3 hours, or low for 6 hours.
- Preheat the oven to 325°F (170°C).
- Once the ribs are cooked, carefully remove them and place onto a tin foil-lined baking tray.
- To prepare the BBQ sauce, take the remaining cooking juices from the slow cooker and pour into a frying pan set over a medium heat.
- In a small bowl combine the water and corn flour, stir into the cooking juices. Add remaining BBQ sauce ingredients and reduce until a sticky BBQ sauce is achieved.
- Brush onto the ribs on both sides and bake for 15 minutes.
- Chop up the ribs and garnish with spring onion and red chili.
- Serve with rice.
- Enjoy!
Nutrition Facts : Calories 863 calories, Carbohydrate 45 grams, Fat 61 grams, Fiber 3 grams, Protein 28 grams, Sugar 16 grams
SLOW COOKER RIBS
Slow cooking is the perfect way to get tender melt-in-the-mouth pork ribs, simply throw everything in the slow cooker, then finish off in the oven or bbq
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 9h30m
Number Of Ingredients 7
Steps:
- Put 4 tbsp of barbecue sauce along with the rest of the ingredients into your slow cooker. Top up with enough water to cover (roughly 1.5l). Slow cook on Low for 8 - 9 hours until very tender but not completely falling off the bone.
- Heat the oven to 220C/ 200C fan/ gas mark 7. Remove the ribs from the slow cooker using a slotted spoon or tongs. Handle them carefully as the meat will be very tender and may start to fall off. Baste with the remaining barbecue sauce and lay on a foil-lined oven tray. Cook for 20 - 30 mins until starting to crisp on outside. Alternatively, cook on the barbecue, turning from time to time until piping hot throughout.
Nutrition Facts : Calories 414 calories, Fat 24.1 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 24.7 grams carbohydrates, Sugar 21 grams sugar, Fiber 1.4 grams fiber, Protein 23.16 grams protein, Sodium 1.9 milligram of sodium
SLOW-COOKER ASIAN HOISIN RIBS
Come home to a flavorful Asian pork ribs dinner that's made easily in a slow cooker.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h
Yield 4
Number Of Ingredients 8
Steps:
- Place ribs in 3 1/2- to 4-quart slow cooker. Cover with onion slices. Mix remaining ingredients except cilantro; pour over ribs and onion.
- Cover and cook on low heat setting 8 to 10 hours or until ribs are tender.
- Remove ribs to serving platter; keep warm. Skim fat from surface of juices in cooker. Serve ribs with sauce; sprinkle with cilantro.
Nutrition Facts : Calories 450, Carbohydrate 18 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 43 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1500 mg
SLOW-COOKER HOISIN RIBS
Give pork ribs an Asian makeover with this tasty sticky hoisin pork recipe. Put it in the slow cooker and come back later for a delicious and tender feast of ribs. Serve with coconut rice and steamed broccoli.
Provided by SUNKIST2
Categories World Cuisine Recipes Asian
Time 8h45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread pork ribs on a baking sheet; season with salt and pepper.
- Bake in the preheated oven until lightly browned, about 30 minutes.
- Whisk hoisin sauce, sugar, soy sauce, white wine, tomato paste, garlic, chili-garlic sauce, and five-spice powder together in a bowl.
- Grease a slow cooker insert with cooking spray. Transfer pork ribs to the pot. Cover evenly with hoisin sauce mixture.
- Cook on Low, stirring halfway through, until pork ribs are tender, about 8 hours.
Nutrition Facts : Calories 680.4 calories, Carbohydrate 56 g, Cholesterol 131.1 mg, Fat 34.1 g, Fiber 1.7 g, Protein 34.3 g, SaturatedFat 12.2 g, Sodium 2093.5 mg, Sugar 46 g
SLOW COOKER RIBS
Super-simple recipe that will leave your mouth watering and your house smelling insanely delicious when you get home from work!
Provided by Caselicious
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 8h10m
Yield 6
Number Of Ingredients 11
Steps:
- Mix the steak seasoning, garlic salt, black pepper, and chili powder in a small bowl. Rub the ribs all over with the seasoning mix, and place into the bottom of a slow cooker. Pour in barbecue sauce, Worcestershire sauce, soy sauce, teriyaki sauce, orange juice, and hot pepper sauce. Liquid should not cover the ribs all the way.
- Set the cooker to Low, and cook until ribs are tender, about 8 hours.
Nutrition Facts : Calories 454.9 calories, Carbohydrate 21.3 g, Cholesterol 136.3 mg, Fat 23.6 g, Fiber 0.5 g, Protein 36.6 g, SaturatedFat 8.3 g, Sodium 1819.1 mg, Sugar 14.8 g
25 BEST ASIAN SLOW COOKER RECIPE COLLECTION
Skip ordering takeout and make these Asian slow cooker recipes instead! From lo mein to teriyaki chicken to beef and broccoli, it's so easy to make your favorite dishes at home.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an Asian slow cooker dish in 30 minutes or less!
Nutrition Facts :
ORANGE HONEY HOISIN SHORT RIBS
Orange Honey Hoisin Short Ribs are succulent beef short ribs slow cooked in a bright Asian inspired sauce of orange honey and hoisin.
Provided by Michelle De La Cerda
Categories Dinner
Time 5h15m
Number Of Ingredients 11
Steps:
- Season the short ribs on all sides with the salt, pepper, and garlic.
- Heat a large skillet over medium-high heat, once hot, add the oil.
- Sear each side of the seasoned short ribs. (They may need to be cooked in shifts)
- Add to the slow cooker once seared.
- Over medium heat whisk together all the braising liquid ingredients in a medium sauce or larger.
- Pour the sauce over over the short ribs in the slow cooker.
- Cover and cook on low for 5 hours, depending on the thickness of the ribs. (Can be cooked on high for 2½-3 hours, but not recommended).
- Garnish with green onions, serve, and enjoy.
Nutrition Facts : Calories 876 kcal, Carbohydrate 60 g, Protein 64 g, Fat 42 g, SaturatedFat 20 g, Cholesterol 196 mg, Sodium 1390 mg, Fiber 1 g, Sugar 54 g, ServingSize 1 serving
HOISIN AND GARLIC COUNTRY RIBS WITH NAPA CABBAGE
Ribs and napa cabbage marry in this one-pot meal simmered in flavorful hoisin sauce and garlic.This recipe by JeanMarie Brownson appeared in the Chicago Tribune.
Categories Entrees
Time 4h19m59S
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large, heavy skillet over medium-high heat.
- Add the pork in a single, uncrowded layer.
- Cook, turning often and working in batches if needed, until golden on all sides, about 10 minutes.
- Transfer to the slow-cooker.
- Add the onions to the skillet; cook, stirring, until golden, about 10 minutes.
- Add to the slow-cooker.
- Set aside.
- Mix the broth, hoisin sauce, black bean sauce, wine, soy sauce, garlic and ginger in a bowl.
- Add to the slow-cooker.
- Cover; cook on high until meat is very tender, about three and a half to four hours.
- Cut the cabbage into eight wedges; add to the slow-cooker.
- Cover; cook on low (50% power) until cabbage is crisp-tender, about 20 minutes.
- Transfer the pork and cabbage to a large platter.
- Cover; keep warm.
- Stir the dissolved cornstarch into the pan juices; cook on high, stirring, until slightly thickened.
- Pour juices over pork and cabbage.
- Serve with rice; sprinkle with cilantro.
Nutrition Facts : ServingSize 1 serving, Calories 751 calories, Sugar 9 g, Fat 41 g, Carbohydrate 28 g, Cholesterol 225 mg, Fiber 3 g, Protein 63 g, SaturatedFat 8 g, Sodium 457 mg, TransFat 0.3 g
SLOW-COOKER HOISIN BEEF STEW
With an overnight marinade and all day cooking, this warm and hearty stew is an aromatic welcome after a long day. Serve over hot rice with a side of steamed edamame or sauteed snow peas.
Provided by SusieQusie
Categories Stew
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- The night before, whisk together the broth, hoisin, hot sauce, garlic and ginger.
- Add the beef, onions, carrots and celery. Toss to coat well.
- Cover and refrigerate overnight.
- In the morning, transfer meat mixture into the slow cooker.
- Cover and cook on a low setting 6-8 hours (or on high setting 3 hours).
ASIAN HOISIN RIBS
This recipe is in response to a request. It comes from the Betty Crocker book "Betty Crocker More Slow Cooker Recipes: All New Recipes Easier Than Ever".
Provided by Stacey Sweet
Categories One Dish Meal
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place ribs in 3 1/2-to 4-quart slow cooker. Cover with onion slices. Mix hoisin sauce, vinegar, soy sauce, ginger and sesame oil; pour over ribs and onion.
- Cover and cook on low heat setting 8 to 10 hours or until ribs are tender. Remove ribs to serving platter; keep warm. Skim fat from surface of juices in cooker. Serve ribs with sauce; sprinkle with cilantro.
Nutrition Facts : Calories 933.7, Fat 67, SaturatedFat 22.6, Cholesterol 235.7, Sodium 1720.6, Carbohydrate 18.2, Fiber 1.5, Sugar 10.2, Protein 61
CHINESE SPARE RIBS (SLOW COOKER)
Cooking these Chinese spare ribs in the slow cooker makes them easy, without heating up the house, and still tender and packed with flavor.
Provided by Caroline's Cooking
Categories Appetizer/Starter
Time 7h5m
Number Of Ingredients 8
Steps:
- Cut the ribs between the bones to give individual ribs. Put the in a single layer in the bottom of the slow cooker.
- Mix together the hoisin sauce, honey, soy sauce, rice wine, Chinese five spice, ginger and garlic. Pour on top of the ribs and turn them over a little to coat. You should have a thin layer of sauce over the top and a slight 'puddle' around the ribs (see photo above). Put the lid on and cook on low for 6-7 hours.
- After they are cooked and tender, but not falling off the bones too much, carefully remove the ribs from the slow cooker and place on a foil-lined baking sheet/tray. Pour the sauce into a small pan and simmer for a few minutes to reduce slightly. Pour a little over the ribs and put under the broiler/grill for a couple minutes to caramelize. Serve with some more of the sauce on the side, if you like.
Nutrition Facts : Calories 637 kcal, Carbohydrate 26 g, Protein 54 g, Fat 33 g, SaturatedFat 6 g, Cholesterol 201 mg, Sodium 934 mg, Sugar 21 g, ServingSize 1 serving
HOISIN BABY BACK RIBS
Provided by Food Network Kitchen
Time 6h25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine 1/2 cup hoisin sauce, the vinegar, honey, soy sauce, Sriracha, ginger and garlic in a 6-quart slow cooker. Add the ribs and turn to coat. Cover and cook on low, 6 hours.
- Preheat the broiler and line a rimmed baking sheet with foil. Transfer 1 cup of the liquid from the slow cooker to a medium bowl; whisk in the remaining 1/2 cup hoisin sauce and the ketchup. Transfer the ribs to the prepared baking sheet and brush both sides generously with the sauce. Broil, bone-side down, until browned and bubbling, 3 to 5 minutes.
- Transfer to a cutting board and slice into individual ribs. Top with more sauce and sprinkle with the scallions. Serve with coleslaw.
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- Whisk together the beef broth, hoisin sauce, diced scallions, gochujang and honey in the slow cooker. Season your short ribs with salt and pepper on both sides and nestle into the slow cooker ensuring the gochujang mixture is covering your beef.
- Transfer short ribs to serving platter. Skim off any excess fat (if any) from the surface of the sauce and pour the sauce over the short ribs and garnish with more diced scallion greens. Serve with white rice.
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- Rub the ribs with the mixture of the remaining ingredients, place in the slow cooker and cook until fall off the bone tender, 6-8 hours on low or 3-4 hours on high.
- Brush the ribs with the blackberry hoisin bbq sauce and grill or broil until the sauce is bubbling and just starting to char.
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