I’ve been crazy busy these past few *gulp* months. I even broke my own smug ‘takeout only once every 2 weeks rule’ last week and had takeout (or takeout leftovers) EVERY NIGHT.
So yesterday I hauled out the slow cooker to help pull me out of my ‘too busy to cook, to smug to eat any more takeout’ blues and try the recipe that produced these succulent beauties…
Ribs? In a slow cooker? Oh yes I did.
The meat was from our local shop Rowe Farms (so good) and the recipe from Food Network magazine.
Easy. Seen here with oven fries and my sisters “secret” (bag of coleslaw stuff and Kraft Coleslaw dressing). WAAAAAYYYY better than sad leftovers.
The only hard part is hanging around waiting 6 hours while your house smells like a BBQ joint.
Hoisin Baby Back Ribs
1/3 cup rice vinegar (not seasoned)
1/4 cup honey
2 tablespoons low-sodium soy sauce
2 tablespoons Sriracha (Asian chile sauce)
1 2 -inch piece ginger, peeled and finely grated
3 cloves garlic, finely grated
3 2 -pound racks baby back pork ribs
1/2 cup ketchup
2 scallions (white and light green parts only), chopped
Coleslaw, for servingDirections
Combine 1/2 cup hoisin sauce, the vinegar, honey, soy sauce, Sriracha, ginger and garlic in a 6-quart slow cooker. Add the ribs and turn to coat. Cover and cook on low, 6 hours.
Preheat the broiler and line a rimmed baking sheet with foil. Transfer 1 cup of the liquid from the slow cooker to a medium bowl; whisk in the remaining 1/2 cup hoisin sauce and the ketchup. Transfer the ribs to the prepared baking sheet and brush both sides generously with the sauce. Broil, bone-side down, until browned and bubbling, 3 to 5 minutes.
Transfer to a cutting board and slice into individual ribs. Top with more sauce and sprinkle with the scallions. Serve with coleslaw.
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Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/hoisin-baby-back-ribs.print.html?oc=linkback