Spring has sprung, but you can hardly tell by looking out the window. Piles of snow and ice surround us and bone-chilling winds have kept us hiding from the sunshine. Still, the change in season has many of us aching for warm-weather food. What is one to do when Old Man Winter disagrees? Why, turn to your trusty slow cooker and let country ribs find their way to your table, coated in a thick Asian-inspired sauce that will have you licking your fingers:
While it would be tempting to serve these ribs with rice -- and you can do just that -- I found it particularly satisfying to give this meal a meat and potatoes twist by serving it alongside boiled red potatoes that were dressed with garlic and butter. I also tossed together a quick spicy cucumber salad to make the meal complete. Given the weather, it's a great way to fuse the best of winter comfort food with the promise of summer cooking yet to come. Enjoy and have a great weekend!
- 4 pounds boneless country ribs
- 2 medium onions, peeled and sliced into thin wedges
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/3 cup soy sauce (get a wheat-free brand if you wish to do a fully gluten-free version)
- 1/3 cup ketchup
- 2 Tbsp rice vinegar
- 1 Tbsp sweet chili sauce
- 3 garlic cloves, minced
- 1/2 tsp ground ginger
Combine all of the ingredients in your slow cooker and stir to thoroughly combine. You may wish to mix the sauce ingredients first and add the meat and onions to it once the sauce has been mixed. Cook on low for about 6-8 hours. Garnish with chopped scallions and toasted sesame seeds, if desired.
- Yields: 6-8 servings
- Preparation Time: 6-8 hours