3 tablespoons black bean garlic sauce prepared (i.e. Lee Kum Kee)
0.3 cup chicken stock see
1 tablespoon cornstarch
4 servings garlic with black bean garlic sauce asian-style
2 teaspoons sesame oil dark
1 tablespoon garlic fresh coarsely chopped
1 tablespoon ginger freshly grated
1 tablespoon honey
0.5 teaspoon pepper black
3 pounds pork ribs boneless country-style cut in 1-1/2-inch pieces
0.3 cup salt low-sodium
0.3 cup spring onion white green chopped ( and tender )
Equipment
bowl
frying pan
pot
aluminum foil
slow cooker
Directions
This crock-pot entre is really, really good. It takes 10 minutes to prepare, is made from ingredients that are readily available and is a bargain when you consider the number of servings it provides. One caution - you'll have mush with Asian flavor if you cook this for more than 5 to 6 hours. The recipe is adapted from "Slow Cooker Recipes for All Occasions", a Rival Crock-Pot publication.
Served with rice and snow peas you have the makings of a minor feast that you'll repeat often. My family loves this dish. I think yours will, too. This, by the way, is a wonderful recipe for novice cooks. If you have a willing teen, let them have a go at it.Asian-Style Country Ribs with Black Bean Garlic Sauce
Spray interior of slow cooker with nonstick cooking spray.
Place pork cubes in slow cooker.
Combine black bean garlic sauce, soy sauce, mirin, honey, ginger, garlic, pepper and cornstarch in a small bowl; stir to dissolve cornstarch.
Pour over ribs.
Cook, covered, on LOW setting for 5 to 6 hours until ribs are tender but still hold their shape.
Transfer ribs to a rimmed serving platter; tent with foil to keep warm. Strain liquid into a small pan. Bring liquid to a boil over medium-high heat; cook until mixture begins to thicken and is reduced by half. Stir in sesame oil.
