Crock Pot Asian Style Country Pork Ribs
Country Style Ribs are not really ribs at all, but they are deliciously tender and packed with Asian flavors in this recipe.
The Country Style Ribs that you see in the grocery store are in fact not ribs at all. Country Style Ribs are cut from the blade-end of the loin close to the pork shoulder. They are meatier than true pork ribs and because they are not really ribs, they have no rib bones, but instead may contain parts of the shoulder blade. I suppose that in order to be able to sell this tasty cut of pork, someone somewhere got the idea to slice them to look like ribs and call them ribs. The term is allowed by the FDA because, allegedly, everyone knows this. No matter, it is a great cut of pork that is delicious and like most pork dishes, it marries well with seasoning and flavors, including this recipe of Asian ingredients.
Crock Pot Asian Style Country Pork Ribs
Ingredients
- 4 lbs country style ribs
- 1 cup no-sugar-added orange marmalade (like, Smucker's or Polaner All-Fruit)
- 1/2 cup light soy sauce (like, Kikkoman Less Sodium)
- 2 tbsp Hoisin sauce, plus 2 tbsp more (like, Dynasty or Lee Kum Kee)
- 2 tbsp ketchup, plus 2 tbsp more (like, Heinz)
- 1 tsp grated fresh or jarred ginger (like, Spice World)
- 1 tsp garlic, minced
- 2 cups dry white wine
- 1 large yellow onion, sliced and separated into thick rings
- non-stick cooking spray (like, Pam)
Instructions
- Start with a pre-heated crock pot by filling it with hot tap water and turn it on high for 30 minutes to an hour. Empty the water before adding your ingredients to the cooker.
- Mix the garlic, ginger, orange marmalade, soy sauce and 2 tablespoons of both the Hoisin Sauce and ketchup together and blend well in a large mixing bowl. Put the ribs into the marinade and ensure each rib is well coated. Allow them to marinate for 1-2 hours.
- Layer in the onion rings at the bottom of the crock pot.
- Shake off each rib from the marinade and lay them in a crisis-cross pattern on top of the onion rings.
- Whisk the white wine into the mixing bowl with the remaining marinade, and pour into the crock pot. It should be enough to cover the onions in the bottom of the pot.
- Put the lid on and cook on high heat for 3 hours, then low heat for 2 hours more.
- The ribs are done when they are tender, but not falling apart. Pull them out of the crock pot and lay out on a baking sheet or roasting pan sprayed with the non-stick cooking spray. Discard the onions and braising liquid.
- Mix the last 2 tablespoons each of Hoisin Sauce and ketchup together, and then coat each rib with the glaze.
- Place the ribs six inches under your oven broiler for 2-3 minutes on each side until sizzling and browned.
