I promised my wife’s grandma that the next time I cooked for her, I would make Ribs since that’s one of her favourite meals. True to my word, I present you with the entree I made for her! For this particular rack, we made the decision to go with Asian flavours and model them (loosely) based on Boneless Spare Ribs from Chinese Takeout menus everywhere. Of course, the most glaring difference between that dish and this is the bones (although the bones came out cleanly after a little twist, so they became “boneless” pretty quickly).
We relied on a little rice vinegar, some Hoisin Sauce, and black pepper to season our ribs. That combined with the slow cooker gave us incredibly tender and flavourful meat! We served the ribs with Veggie Fried Rice (celery, onion, carrots, and peas) and sautéed sliced water chestnuts to round out the Asian meal experience!
Time: 6-6.5 Hours (nearly all of which is slow cooker time)
Ingredients:
- Pork Ribs (We used St. Louis Style)
- Rice Vinegar
- Hoisin Sauce
- Black Pepper
Method:
- Flip your ribs so the bones face up like a parabola (yeah, think back to Algebra 2 for this meal).
- Then, use a knife to carefully work under the thin membrane that sits atop the bones, and once you get a good handle on it, tear it off. This step will be well worth it later when you go to eat…trust me.
- Cut your ribs into the serving sizes you want, and then arrange them in your slow cooker. We use a casserole slow cooker so that our ribs fit flatly.
- Drizzle a little rice vinegar over your ribs, and then brush on your hoisin sauce. Lastly, crack some black pepper atop your sauce.
- Set the slow cooker to low, place your lid on, and cook for 5.5-6 hours.
- When your ribs have cooked for the full time, remove them from the slow cooker and onto your plate. Be very careful, and use a spatula so the meat doesn’t fall off the bone while plating.
- Devour, and enjoy!
