Slow Cooker Asian Short Ribs
Your family will enjoy the flavor of this simple recipe, and you will
enjoy how easy it is to prepare! If you can, try to get beef that is
grass-fed. The flavor and overall health of the cattle is better when
they are raised this way. Hoisin sauce, also sometimes called Chinese
barbeque sauce, is a concentrated, pungent sauce used frequently in
Asian stir-fries and marinades. It is made from a combination of
fermented soy, garlic, vinegar, and usually chilies and sweetener. If
you can find "Ginger People's Sweet Ginger Chili Sauce", you can omit
the fresh ginger from the recipe. Serve with coconut rice with mango
chunks. Serve with steamed or boiled edamame (fresh soy beans in the
pod).
4 lbs beef short ribs or flanken style ribs
2 cups chicken stock
1 large onion, peeled and cut in rounds
1 1/2 cups Hoisin sauce
1/2 cup sweet chili sauce
1inch ginger root sliced into 1/4 inch rounds
- Place onion rounds on the bottom of the crock-pot.
- Heat a sauté pan on medium high heat.
- Season ribs with salt and pepper, and sear until golden.
- Flip them over and sear the other side.
- Place them in the crock pot to finish cooking.
- Pour sauces over meat. Cook on high for one hour and turn to low for 6 hours more or until the meat is tender.
- Let cool for about 1/2 hour, serve with lots of sauce.
Servings: 8
Prep Time: 15 minutes
Cooking Time: 6.5 hours
Tip:
If you start this in the morning, it will be ready when
you get home in the early evening. What a way to
come home - Dinner is Served!
CALL THE KIDS:
-
Salt the meat
- Place onions into the crock pot
- Pour chicken stock into the crock pot
- Scoop and measure the sauces
- Put the top on the crockpot, turn it on.
Nutrition Facts
Nutrition (per serving): 527.6 calories; 43% calories from fat; 25.5g
total fat; 137.1mg cholesterol; 1009.0mg sodium; 957.8mg potassium;
25.2g carbohydrates; 1.6g fiber; 5.0g sugar; 23.6g net carbs; 46.5g
protein.
Recipe Source
Author: Jennifer Carden
Coconut Rice with Mango
1 1/2 cups short grain sticky rice, Jasmine rice or long grain brown rice
1 can light coconut milk
1 mango
salt
- Cook rice as package directs.
- While rice is cooking, cut small chunks of mango. Set aside.
- When rice is finished cooking, stir in about 3/4 of the can of coconut milk, and the mango.
- Let sit covered for 10 minutes, salt and serve.
Servings: 4
Cooking Tips
Pour remaining coconut milk into the wells of an ice cube tray and
freeze. Once frozen, pop them out of their trays, and store in a zip
top bag in your freezer. Just toss them into hot rice or other sauces.
Call The Kids:
-
Measure the rice
- Measure the water
- Pour in the coconut Milk and mango
- Stir to combine
Nutrition Facts
Nutrition (per serving): 228.9 calories; 44% calories from fat; 8.0g
total fat; 0.0mg cholesterol; 129.7mg sodium; 196.5mg potassium; 18.9g
carbohydrates; 1.3g fiber; 0.3g sugar; 17.6g net carbs; 3.4g protein.
Steamed Edamame
Cook according to package directions, either in the microwave or in a steamer.
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