Chinesefivespiceshortribscrockpot Recipes

ASIAN SHORT RIBS {SLOW COOKER OR OVEN BRAISED}

Steps:

• Add the soy sauce, broth, brown sugar, ginger, sesame oil, and chili garlic sauce into the bowl of an Instant Pot, Slow Cooker, OR a heavy bottom saucepan with a lid (preferably a dutch oven), OR a ceramic baking dish with a lid. Whisk to combine and then add the short ribs, turning them in the liquid to coat.
• Too cook the short ribs in an Instant Pot: Close the lid and choose the manual high pressure function set to high. Cook the short ribs for 45 minutes, followed by a 10 - 15 minute natural release.
• To cook the short ribs in a slow cooker: Cover with the lid and cook the short ribs until the meat is so tender it's falling off the bone, about 4-5 hours on high or 7-8 on low. If possible, stir the meat in the sauce halfway through cooking.
• To cook the short ribs in the oven: Preheat oven to 325 degrees F (162 degrees C). Cook in covered pot or baking dish for 3-4 hours, until the meat is so tender it's falling off the bone. If possible, stir the meat in the sauce halfway through cooking.
• If using the meat in another recipe: Use tongs to remove meat from the slow cooker to a plate or cutting board and let sit until cool enough to handle, then proceed with the recipe.
• Strain the cooking liquid into a bowl; discard any solids left in the strainer. Let the sauce sit undisturbed for 5-10 minutes than skim as much excess fat from the top of the liquid as possible, discarding the fat. *If possible, put the cooking liquid into the refrigerator, uncovered, for an hour or two (or, covered, for up to 2 days). This will allow the excess fat in the liquid to harden across the top of the liquid, making it very easy to remove.
• To thicken the sauce with cornstarch: Add the cornstarch and about 1/2 cup of the cooking liquid to a bowl and stir to combine. Add the rest of the strained cooking liquid to a heavy bottom saucepan. Slowly whisk the cornstarch mixture into the sauce in the saucepan. Bring the sauce to a boil over medium high heat. Reduce the heat to medium, and let simmer, stirring frequently, for 5-10 minutes, until the sauce is thick and has reduced slightly. (If, after 10 minutes of cooking, the sauce isn't as thick as you like, add about 1/2 cup of sauce to another tablespoon of cornstarch and whisk back into the saucepan. OR, just continue to simmer for another 5 to 10 minutes. The sauce will continue to reduce and thicken the longer you allow it to simmer.
• To thicken the sauce by reducing it (without cornstarch): Add the strained cooking liquid to a heavy bottom saucepan and set it over medium high heat. Reduce heat to medium and let simmer, stirring frequently, until the sauce has reduced to the desired consistency. This should take between 10 and 20 minutes.

SLOW COOKER SHORT RIBS WITH CHINESE FLAVORS

Steps:

• Combine all ingredients, except salt, rice and garnish, in slow cooker. Cover and cook until meat is very tender and falling from bone, 5 hours or more on high, 7 hours or more on low. Taste and add salt if necessary.
• If you like, remove meat, strain liquid and refrigerate meat and liquid separately; skim fat from liquid, and reheat with meat. Serve hot over white rice garnished with scallions or cilantro.

CHINESE FIVE SPICE RIBS

Steps:

• Season both sides of the ribs with salt and pepper.
• Sprinkle both sides with five spice powder - generously.
• Wrap ribs in plastic wrap and then in aluminum foil.
• Refrigerate over night.
• Preheat oven to 375 degrees F.
• Bring ribs to room temperature.
• Place on a baking rack (don't unwrap)and bake 1 and 1/2 hours.
• Let cool slightly before unwrapping.
• Serve with Emeril's Sweet Orange BBQ sauce (which I will also post.).

CHINESE FIVE SPICE SPARE RIBS

Steps:

• Combine soy sauce, white wine vinegar, sesame oil, honey, five-spice powder, garlic, and ginger in a large storage bag. Shake to mix well. Add ribs to marinade; refrigerate 4 to 8 hours, turning bag occasionally.
• Preheat an oven to 325 degrees F (165 degrees C). Remove ribs from marinade and place in a roasting pan; cover tightly with aluminum foil.
• Cook ribs for one hour, turning occasionally. Increase oven temperature to 400 degrees F. Remove foil from pan and bake an additional 20 minutes, turning once, until ribs are nicely browned.

CHINESE SHORT RIBS (CROCK POT)

Steps:

• Season ribs with salt and pepper.
• Heat oil in a large skillet over medium-high heat and add half of ribs.
• Cook, turning often, until browned on all sides, about 10 minutes.
• Transfer to a slow cooker.
• Repeat with remaining ribs.
• Add onion, ginger and garlic to skillet. Cook over medium heat, stirring, until onion is slightly softened, 3 to 5 minutes.
• Stir in flour and cook for 2 minutes. (Mixture will be very dry.)
• Add soy sauce and broth. Increase heat to high and bring to a simmer, stirring to pick up browned bits.
• Pour over ribs and cook on low for 6 to 8 hours or on high for 4 to 6 hours.
• Transfer ribs to a platter and cover to keep warm.
• Strain cooking liquid into a saucepan and bring to a boil over high heat. Boil until liquid has thickened slightly, 10 to 15 minutes.
• Season with salt and pepper.
• Ladle sauce over ribs.
• Serve hot with vegetables and steamed white rice, if desired.