I recently bought Slow Cooker Revolution from the editors at America’s Test Kitchen and I keep it on my nightstand so I can peruse it for tips and good recipes before going to bed. I’ve bookmarked a bunch of recipes I want to try but the one I was most excited about was Korean-style spare ribs.
I’ve made this dish several times and it was easy-peasy and tasty. The main tweaks I made were to sub out the soy sauce with coconut aminos, the rice wine vinegar with coconut vinegar, and to leave out the tapioca. What’s cool about this recipe is that you don’t need to sear off any of the meat or carmelize any aromatics –- it’s pretty much a dump-it-in-and-forget-about-it kind of dish. That being said, when I do have the time I will char the short ribs under the broiler before throwing them in the slow cooker.
You may want to make this dish ahead of time and store it in your fridge because the short ribs release a ton of fat into the gravy, which you can easily remove when the chilled fat hardens.
Here’s what to gather to make enough tasty meat to feed 4-6 hungry adults:
- 6 pounds of bone-in English-style grass-fed short ribs
- Kosher salt
- Freshly ground pepper
- 1 medium pear or Asian pear, peeled, cored, and chopped coarsely
- 1/2 cup coconut aminos
- 6 garlic cloves, peeled and roughly chopped
- 3 scallions, roughly chopped
- 1 hunk of ginger, about the size of your thumb, cut into two pieces
- 2 teaspoons of Red Boat fish sauce
- 1 tablespoon coconut vinegar
- 1 cup organic chicken broth
- Small handful of roughly chopped fresh cilantro
Here’s how top make it:
Preheat your broiler with the rack 6 inches from the heating element. Season the ribs liberally with salt and pepper…
…and lay the ribs, bone-side up on a foil-lined baking sheet.
Whenever I season raw meat, I set aside a small ramekin with salt and ground pepper that I use only for the raw stuff. Cross contamination can lead to some bad crap. Literally.
Broil the ribs for 5 minutes and then flip them over and broil for another 5 minutes.
Stack the ribs in a single layer in the slow cooker. I lay them on their side to cram them all in the pot.
Toss the pear, coconut aminos, garlic, scallions, ginger, fish sauce, and vinegar in a blender and puree until smooth.
Pour the sauce evenly over the ribs…
…and add the chicken broth to the pot.
Cover with the lid, set the slow cooker on low, and let the ribs stew for 9-11 hours.
When it’s time to serve the ribs, remove the meat from the slow cooker and place them on a serving platter.
Let the braising liquid settle for 5 minutes and then ladle off the fat if you wish. Adjust the seasoning with salt and pepper, and pour a cup of sauce over the ribs.
Sprinkle on the chopped cilantro and serve the remaining sauce on the side.
Super tender and very tasty. The simmer sauce is subtly sweet and the coconut aminos, while not as bold-tasting as soy sauce, lend a good umami flavor to the dish.
Happening.
Chili cheese cornbread waffles. Drooling.
OMFG I would DEVOUR that so bad right now..
Found a recipe: http://www.foodnetwork.com/recipes/paula-deen/cornmeal-waffles-with-spicy-chili-recipe/index.html
If you have a pinterest, I want to follow you! Reblog with your link to your boards!
Remember when Jason was in SF and I was posting a lot of clean-eating, meatless recipes? Yeah, that all changed the minute he arrived in LA. We’ve been happily grubbing on these cheeseburgers, some fries, a whole pizza, and many of these finger-licking wings.
To add to this artery-clogging food list, I made some crazy fried shrimp the other day with a chili paste based sauce, which is similar to the Sriracha cream sauce I posted the other day but this one isn’t as sweet and instead, has more heat involved.
Now you should know that this isn’t your ordinary fried shrimp dish with some sauce drizzled on top. No, these shrimps (Is that the plural of shrimp?) are double coated in a spice-filled panko topping mixture, which ensures that crunchiness once they come out of that piping hot oil. Plus, the spicy chili paste sauce is the absolute perfect dipping sauce for these babies. I’ve tried them with homemade ranch, roasted red pepper cream sauce and Sriracha cream sauce and none of them compared to the former. (Yes, we had another taste test of dipping sauces, which is extremely important research as Kathryn from london bakes pointed out.)
As much as I love all these comfort food type dishes I’ve been making lately, I really need to incorporate some clean-eating recipes here and there. My waistline is not happy, and my skinny jeans are just TOO tight!
Would it be wrong to blame Jason for this?
When Julie over at Table for Two first posted this, I seriously could not wait to recreate this. I mean a cornbread pie base topped with BBQ chicken and lots and lots of melted cheddar cheese? Uh, yes please! I mean I’m not much of dessert pie person but if you throw a shepherd’s pie or a cornbread pie my way, I will devour the entire pie without a problem.
The only change I made to this recipe is swapping out the store-bought corn muffin mix and using my go-to cornbread recipe from Georgia over at Comfort of Cooking. It’s simple, easy and I have not found a cornbread recipe that I love more. But if you’re short on time, feel free to use the box mix. Julie does a wonderful job sprucing it up by adding some corn kernels. Genius, right?
