Spicy Slow Cooker Thai Style Ribs Recipes

SLOW-COOKER THAI STYLE RIBS

Steps:

• Place ribs in large shallow dish or resealable freezer plastic bag.
• In small bowl, stir remaining ingredients with wire whisk. Reserve 3/4 cup sauce for dipping; cover and refrigerate. Pour remaining sauce over ribs. Cover dish or seal bag; refrigerate 8 hours, turning occasionally.
• Spray 5- to 6-quart slow cooker with cooking spray. Remove ribs from marinade; discard marinade. Place 1 rack of ribs in bottom of slow cooker; stand remaining rib racks on their sides around edge of slow cooker. Cover; cook on High heat setting 1 hour. Reduce heat setting to Low; cook 5 hours longer.
• In 1-cup microwavable measuring cup, microwave reserved 3/4 cup sauce uncovered on High 1 minute to 1 minute 30 seconds or, stirring once, until thoroughly heated. Serve sauce with ribs.

THAI-STYLE SPARE RIBS

Steps:

• Lay the ribs flat in a roasting pan. (You will have 4 long pieces.) Season lightly with salt on both sides.
• Make the marinade: In a small bowl, combine honey, soy sauce, tamarind paste, sesame oil, garlic, ginger, red pepper, black pepper, cinnamon, nutmeg and cayenne. Add the wine and 1/4 cup hot water and whisk well.
• Pour marinade over ribs to completely coat. Marinate at room temperature for 2 hours, turning once or twice, or cover and refrigerate for several hours or overnight.
• Position a rack in the middle of the oven and heat to 250 degrees. Transfer the roasting pan, uncovered, to the rack. Roast ribs for 1 1/2 hours, basting with pan juices and turning ribs over every 20 minutes or so. If pan juices seem to be drying out or burning, add a little water to the pan. (Alternatively, cook ribs over indirect heat in a covered charcoal grill, turning ribs every 20 minutes or so.)
• Pour juices from the roasting pan into a small saucepan. Spoon off fat from surface of sauce, then simmer sauce for a few minutes until slightly thickened, then use the juices to paint the ribs.
• Turn up oven heat to 400 degrees. Return ribs to oven for 10 to 15 minutes, until nicely glazed. (Alternatively, return ribs to the grill to glaze.)
• Use a sharp knife to divide ribs, cutting between the bones. Pile ribs onto a platter, sprinkle with garlic chives and cilantro, and serve.

THAI-BBQ SLOW-COOKER RIBS

Steps:

• Blend first 4 ingredients, half the cilantro, and 1 red chile in blender until smooth.
• Place ribs in slow cooker. Pour prepared sauce over ribs; cover with lid.
• Cook on LOW 6 to 7 hours (or on HIGH 3 to 4 hours). Remove ribs from slow cooker, discard drippings from slow cooker.
• Return ribs to slow cooker. Mix A.1. and barbecue sauce until blended; brush onto ribs. Cook, covered, on HIGH 30 min.
• Transfer ribs to platter. Cut remaining chile into thin slices; place over ribs. Sprinkle with remaining cilantro.

SPICY THAI PULLED PORK

Steps:

• Place the pork shoulder into the bottom of a four quart slow cooker. In a small bowl, combine the sesame oil, lime juice, fish sauce, soy sauce, brown sugar, vinegar, ginger, garlic and chili flakes. Pour this over the pork, and cover and cook on low for 8-9 hours, or until the pork is tender.
• Remove the pork from the slow cooker and place it on a baking dish. Use two forks to pull the pork until it is completely shredded. Return the pork to the sauce in the slow cooker and mix well. Serve with a side of white rice or a delicious Thai vegetable salad.

SLOW COOKER SPICY COUNTRY RIBS

Steps:

• Combine the onion, ketchup, vinegar, brown sugar, salt, Worcestershire, chili powder, and oregano in a 4- to 6-quart slow cooker. Stir in the ribs. Cook on low heat for 6 hours, or on high for 3-1/2 hours.
• Using tongs, remove the ribs from the cooker and arrange on a broiler pan. Heat the broiler.
• Pour the juices from the cooker into a bowl and place in the freezer for 10 minutes to hasten the separation of the fat. Remove and discard the fat. Pour the defatted juices into a saucepan; boil over high heat until reduced by half, about 15 minutes.
• Broil the ribs about 6 inches from the heat until browned. Serve with the sauce.

SPICY SLOW-COOKER THAI STYLE RIBS

Steps:

• Spray 6- to 7-quart oval-shaped slow cooker with cooking spray. Cut rib racks in half. Sprinkle ribs with salt and pepper. In small bowl, mix remaining ingredients except cilantro sprigs. Place ribs in slow cooker, spooning sauce over each layer of ribs.
• Cover; cook on Low heat setting 8 hours or until tender and pork is no longer pink next to bones. Remove ribs from slow cooker; skim fat from cooking liquid. Strain cooking liquid.
• Set oven control to broil. Spray broiler pan rack or large roasting pan with cooking spray. Place ribs in pan, overlapping slightly. Heavily brush ribs with 1 cup of the strained cooking liquid. Broil with ribs about 5 inches from heat 1 to 2 minutes or until glazed.
• Meanwhile, in 2-quart saucepan, heat remaining cooking liquid over medium-high heat 6 to 8 minutes or until thickened. Cut ribs into serving pieces; serve with sauce. Garnish with cilantro sprigs.

SLOW COOKER SWEET & SPICY THAI-STYLE RIBS

Steps:

• Sprinkle the ribs all over with salt and pepper. Brush the ribs with 1/2 cup of the Thai Style Sweet & Spicy Chili Cooking Sauce. Transfer to a 6- to 8-quart slow cooker insert. Cover and cook on low for 8 hours.
• Preheat the broiler and line a baking sheet with foil.
• Place each rib rack half, bone-side down, on the prepared baking sheet. Brush with the remaining cooking sauce. Broil until the glaze is bubbling and browned, 3 to 5 minutes.
• Slice the ribs between the bones. Transfer to a platter and sprinkle with cilantro and peanuts. Squeeze lime juice over the ribs.

THAI RIBS RECIPE

Steps:

• Chop up the ribs, being sure to leave on the fat (helps flavor the dish). Pack ribs into a 9 x 13-inch baking dish or pan.
• Combine marinade ingredients, stirring to dissolve sugar, and pour over the ribs. Turn to saturate all sides. Marinate at least 10 minutes while you warm up the oven (or up to 24 hours in the refrigerator, covered).
• Preheat oven to 325 F. The marinade should be 1/4- to 1/2-inch deep around the ribs. (If your baking pan is larger, you may need to add up to 1/4 cup water to achieve this.) Cover with lid or foil and bake 1 hour.
• Remove from oven. There should be at least 1/2 inch of sauce in the pan. While you have the dish out, turn over any ribs that look dry, ensuring most of the meaty parts are covered with sauce. Cover and return to oven for 1 more hour.
• While ribs are baking, combine Thai Sauce ingredients together in a saucepan. Bring to a boil over high heat, then reduce to medium (it will smell rather pungent as the vinegar burns off). Boil 10 to 12 minutes, or until sauce has been reduced by 1/3 and has thickened.
• Remove from heat and add 1/2 tablespoon lime juice. Once it has cooled, do a taste-test: it should be tangy, with strong sweet, sour, and spicy tones, plus a little salty. Adjust the flavors by adding more sugar if you find it too sour, more cayenne if you'd like it spicier, or more fish sauce if you'd like it saltier. Add more lime juice if too sweet or salty. Note that it will taste strong now, but will be delicious when combined with the ribs.
• When ribs are cooked to your liking, transfer to a serving bowl or platter (bring some of the marinade with them). Now drizzle over the tangy Thai sauce and top with the green onion and coriander. Serve with jasmine rice and enjoy!