We made this rib recipe in our slow cooker recently. We used the Schwans boneless rib meat, and we put it in the slow cooker right out of the freezer (no thawing). The flavors in this recipe are a delicious combination of sweet and spicy. The chili-garlic sauce called for is a handy condiment for many Asian recipes. The brand we found at the local supermarket is China Bowl®. This recipe comes from Liana Krissoff’s book, Secrets of Slow Cooking, page 20.
We served this recipe over brown rice as a main dish. The author writes this dish also makes a great appetizer.
For those unfamiliar with hoisin sauce, here is a link.
3½ lbs. beef short ribs
2 bunches scallions, trimmed and thinly sliced on the diagonal
1 clove garlic, minced
1 1-inch piece fresh garlic, peeled and minced
⅓ cup soy sauce
¼ cup rice vinegar
¼ cup molasses
¼ cup brown sugar
¼ cup chili-garlic sauce
¼ cup plum or hoisin sauce
Juice of 2 limes
1 Tbsp toasted-sesame oil
1 tsp cayenne pepper
½ tsp freshly ground black pepper
2 Tbsp sesame seeds
1. Trim and excess fat or sinew off the ribs. In a heavy skillet over medium-high heat, brown half of the ribs well on all sides, about 8 minutes total, then remove the ribs toa 4-quart slow cooker (they will fit better in an oval cooker); repeat with the remaining ribs. Pour ½ cup water into the skillet and scrape up all the browned bits in the bottom of the pan. Pour the liquid over the ribs in the cooker.
2. In a medium bowl, combine half of the scallions and all the remaining ingredients except the sesame seeds, stirring until the brown sugar is dissolved. Pour the mixture over the ribs. Cook, covered, on the low setting for 4 hours, or until the meat is very tender and almost falling off the bones.
3. In a small skillet over medium-high heat, toast the sesame seeds, shaking the skillet and stirring constantly, until they just begin to color. Transfer to a small bowl and set aside.
4. Remove the ribs from the sauce and place on a large serving platter or on individual plates. Spoon a little of the sauce over the ribs and sprinkle with the sesame seeds and the remaining scallions. Serve.