Spicy Slow Cooker Thai Style Ribs Food

SPICY SLOW COOKER BBQ RECIPE BY TASTY

Steps:

• In a large bowl, mix all ingredients for the sweet 'n' spicy sauce.
• In a slow cooker, place all protein and pour sauce over until evenly coated.
• On high, cook for 4 hours, or on low for 8 hours.
• Portion any meat with a side of veggies and the spicy sauce.
• Enjoy!

THAI-STYLE SPARE RIBS

Steps:

• Lay the ribs flat in a roasting pan. (You will have 4 long pieces.) Season lightly with salt on both sides.
• Make the marinade: In a small bowl, combine honey, soy sauce, tamarind paste, sesame oil, garlic, ginger, red pepper, black pepper, cinnamon, nutmeg and cayenne. Add the wine and 1/4 cup hot water and whisk well.
• Pour marinade over ribs to completely coat. Marinate at room temperature for 2 hours, turning once or twice, or cover and refrigerate for several hours or overnight.
• Position a rack in the middle of the oven and heat to 250 degrees. Transfer the roasting pan, uncovered, to the rack. Roast ribs for 1 1/2 hours, basting with pan juices and turning ribs over every 20 minutes or so. If pan juices seem to be drying out or burning, add a little water to the pan. (Alternatively, cook ribs over indirect heat in a covered charcoal grill, turning ribs every 20 minutes or so.)
• Pour juices from the roasting pan into a small saucepan. Spoon off fat from surface of sauce, then simmer sauce for a few minutes until slightly thickened, then use the juices to paint the ribs.
• Turn up oven heat to 400 degrees. Return ribs to oven for 10 to 15 minutes, until nicely glazed. (Alternatively, return ribs to the grill to glaze.)
• Use a sharp knife to divide ribs, cutting between the bones. Pile ribs onto a platter, sprinkle with garlic chives and cilantro, and serve.

SLOW-COOKER THAI STYLE RIBS

Steps:

• Place ribs in large shallow dish or resealable freezer plastic bag.
• In small bowl, stir remaining ingredients with wire whisk. Reserve 3/4 cup sauce for dipping; cover and refrigerate. Pour remaining sauce over ribs. Cover dish or seal bag; refrigerate 8 hours, turning occasionally.
• Spray 5- to 6-quart slow cooker with cooking spray. Remove ribs from marinade; discard marinade. Place 1 rack of ribs in bottom of slow cooker; stand remaining rib racks on their sides around edge of slow cooker. Cover; cook on High heat setting 1 hour. Reduce heat setting to Low; cook 5 hours longer.
• In 1-cup microwavable measuring cup, microwave reserved 3/4 cup sauce uncovered on High 1 minute to 1 minute 30 seconds or, stirring once, until thoroughly heated. Serve sauce with ribs.

THAI-BBQ SLOW-COOKER RIBS

Steps:

• Blend first 4 ingredients, half the cilantro, and 1 red chile in blender until smooth.
• Place ribs in slow cooker. Pour prepared sauce over ribs; cover with lid.
• Cook on LOW 6 to 7 hours (or on HIGH 3 to 4 hours). Remove ribs from slow cooker, discard drippings from slow cooker.
• Return ribs to slow cooker. Mix A.1. and barbecue sauce until blended; brush onto ribs. Cook, covered, on HIGH 30 min.
• Transfer ribs to platter. Cut remaining chile into thin slices; place over ribs. Sprinkle with remaining cilantro.

SPICY SLOW-COOKER THAI STYLE RIBS

Steps:

• Spray 6- to 7-quart oval-shaped slow cooker with cooking spray. Cut rib racks in half. Sprinkle ribs with salt and pepper. In small bowl, mix remaining ingredients except cilantro sprigs. Place ribs in slow cooker, spooning sauce over each layer of ribs.
• Cover; cook on Low heat setting 8 hours or until tender and pork is no longer pink next to bones. Remove ribs from slow cooker; skim fat from cooking liquid. Strain cooking liquid.
• Set oven control to broil. Spray broiler pan rack or large roasting pan with cooking spray. Place ribs in pan, overlapping slightly. Heavily brush ribs with 1 cup of the strained cooking liquid. Broil with ribs about 5 inches from heat 1 to 2 minutes or until glazed.
• Meanwhile, in 2-quart saucepan, heat remaining cooking liquid over medium-high heat 6 to 8 minutes or until thickened. Cut ribs into serving pieces; serve with sauce. Garnish with cilantro sprigs.

SPICY SOY GLAZED SHORT RIBS (SLOW COOKER)

Steps:

• Trim excess fat off ribs.
• In a heavy skillet over medium-high heat, brown the ribs on all sides in batches. Transfer browned ribs to an oval slow cooker (for a better fit, but round may be used).
• Deglaze the skillet with 1/2 cup water and pour the resulting liquid over the ribs.
• In a medium bowl combine half of the scallions and all remaining ingredients except the sesame seeds. Stir until the sugar is dissolved, pour over the ribs.
• Cook on the low setting 6 hours or until the meat is tender (some will fall from the bone).
• Toast the sesame seeds in a small skillet until lightly browned. Transfer to a bowl to cool and set aside.
• Serve the ribs with some of the sauce, sprinkle with the sesame seeds and remaining scallions.

SLOW COOKER SPICY COUNTRY RIBS

Steps:

• Combine the onion, ketchup, vinegar, brown sugar, salt, Worcestershire, chili powder, and oregano in a 4- to 6-quart slow cooker. Stir in the ribs. Cook on low heat for 6 hours, or on high for 3-1/2 hours.
• Using tongs, remove the ribs from the cooker and arrange on a broiler pan. Heat the broiler.
• Pour the juices from the cooker into a bowl and place in the freezer for 10 minutes to hasten the separation of the fat. Remove and discard the fat. Pour the defatted juices into a saucepan; boil over high heat until reduced by half, about 15 minutes.
• Broil the ribs about 6 inches from the heat until browned. Serve with the sauce.

THAI SPICED SHORT RIBS

Steps:

• Combine oil, ginger, curry paste, allspice, salt and pepper in a small bowl to make a paste. Rub on ribs.
• Put ribs, cinnamon, onion & broth into a 4 1/2 quart or larger crockpot. Cover and cook until beef is tender, 6 to 7 hours on low or 3 1/2 to 4 hours on high. Skim excess fat from broth. Sprinkle with cilantro and serve.