I was all set to write about tonight's dinner, Pasta with Roasted Peppers and Sausage, when I discovered I'd already blogged about it in April. It was really good, so I do recommend that recipe.
Moving along, this is one of the crockpot recipes I tested out over the past weekend. Having never made or eaten boneless country-style ribs before, I wasn't sure what to expect. I'm not a big fan of baby back ribs; too fatty for me. But the country-style ribs reminded me of a lean pork shoulder after they slow cooked in an Asian-inspired sauce. I think this would work equally well with pork loin or shoulder, but I'm sticking with the boneless country-style ribs.
Slow Cooked Asian-Flavored Pork Serves 4
1/2 cup low-sodium soy sauce 1/2 cup hoisin sauce 1/4 cup honey 1/4 cup pineapple juice 2 tablespoons rice vinegar 2 tablespoons sesame oil 1 tablespoon chopped garlic 4 pounds boneless country style spare ribs -- cut into 3-4 rib sections sesame seeds and scallions -- garnish
In large ziplock bag combine all ingredients except ribs and garnish. Place cut up ribs in bag, seal, and turn to coat. Cover and refrigerate 1 - 2 hours.
Pour the bagged mixture into a crockpot, cover and cook on low for 3-4 hours, or until meat is tender and falling apart and registers 160 on meat thermometer. Place meat on plate/platter and garnish if desired.
Adapted from Not Your Mother's Slow Cooker Family Favorites by Beth Hensperger.