These Asian spare ribs are slow cooked, absorbing a blend of aromatic spices and sauces for a mouthwatering result. It's an easy, set-it-and-forget-it meal.
Prep Time20 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs20 minutesmins
Servings: 6
Ingredients
3poundsSt. Louis style spare ribsone rack of ribs
1/4cupsoy sauce
1/2cuphoney
1/3cuphoisin sauce
1 1/2teaspoonChinese five-spice powder
2tablespoonsbrown sugar
1teaspoonred pepper flakes
5clovesgarlicminced
2teaspoonsground ginger
1teaspoonred food coloringoptional
2teaspooncornstarch
Instructions
In a small bowl mix soy sauce, honey, hoisin, five spice blend, brown sugar, red pepper flakes, garlic, ginger, red food coloring (optional).
1/4 cup soy sauce, 1/2 cup honey, 1/3 cup hoisin sauce, 1 1/2 teaspoon Chinese five-spice powder, 2 tablespoons brown sugar, 1 teaspoon red pepper flakes, 5 cloves garlic, 2 teaspoons ground ginger, 1 teaspoon red food coloring
Cut the ribs between the bones, every 2 bones.
3 pounds St. Louis style spare ribs
Place ribs and marinade in an 8-quart slow cooker. Cook on low for 6 hours.
Remove ribs and place on a baking sheet lined with aluminum foil.
Stir the cornstarch into the slow cooker. Turn it to high and let it cook for 2-3 minutes to thicken the sticky glaze.
2 teaspoon cornstarch
Baste the ribs all over with the marinade from the slow cooker.
Place under the broiler for 5-6 minutes or until caramelized.
Garnish with sesame seeds and green onions.
Notes
Choosing the proper cut of meat is crucial. For this recipe, I'd recommend St. Louis-style ribs. They're meaty and have less fat than baby back ribs.
If you're strapped for time, you can cook the ribs on high for 4 hours instead of 6 on low.
Want to turn up the heat? Add more red pepper flakes.
Use the red food coloring to get the classic red color you'd see in a restaurant.