Monday, we were on cooking duty for our weekly visits up to see family in the Lehigh Valley! Normally, my wife’s grandma cooks epic feasts for all to enjoy, but occasionally, we bring the entree. Worry not though, she still makes dessert. Anyway, when we bring food up, we need to get creative and bring something that’s already cooked and hot (or in need of a mild reheating). As an example, a few weeks ago, we brought a Savory Pie feast including Chicken Marsalsa Pie, Beef and Sauerkraut Pie, and BBQ Pie since they just needed to be tossed in the oven for a few minutes to reheat.
For this dinner, we figured we’d rely on our slow cookers, as they would cook the food throughout the day and also retain their heat in the car on the drive up. It worked, and when we arrived, we merely had to put the ribs on plates because they were still hot after the journey! Since we like variety, and we knew there would be upwards of 8 people, we brought two racks of ribs with us, BBQ that we knew everyone would like and these Honey Teriyaki ones, which were a bit more of a risk. However, the blend of the saltiness of the Teriyaki, the sweetness of the Honey, and the gingerocity of the fresh Ginger worked really well together, and a quick twist of the bones had the meat falling off…and those who ate these ribs really enjoyed!
We served our ribs over a Veggie Fried Rice, but we think other options like Black Vinegar Stir Fried Veggies, Garlic Snow Peas, Kimchi Broccoli and Mushrooms, Spicy Sesame Broccoli, Mushroom Fried Rice, and Sesame Noodles would go very well with these ribs.
Time: 6 Hours (most of which is slow cooker time)
- Pork Ribs (St. Louis or Baby Back)
- Soy Sauce
- Fresh Ginger
- Teriyaki Glaze
- Remove your ribs from the packaging, and lay them meat side down on a large cutting board. Then, carefully work your knife under the thin membrane of connective tissue that keeps the ribs together, and once you can get your fingers under it, peel it off.
- Cut your ribs into the size portions you like.
- Place your ribs in your slow cooker.
- Pour a little soy sauce over your ribs, and then grate some fresh ginger (we use a microplane grater and frozen ginger) over your ribs.
- Drizzle your teriyaki glaze and some honey atop everything.
- Set your slow cooker to low, and cook for 5-6 hours.
- Plate, devour, and enjoy!