Is there anything better than tender, falling-off-the-bone ribs? If you’re a fan, you’re in the right place! With a sweet Chinese BBQ sauce char siu these fall-apart favourites are finger licking good.
Serve ribs with steamed rice and stir-fried asian greens. Ask the butcher to cut the rib racks into pieces that will fit your slow cooker.
Looking for more ribs recipes or more slow cooker recipes?
Ingredients
Method
1.Heat oil in a 5-litre (20-cup) slow cooker on ‘sear’ (HIGH) setting. Cut ribs into pieces that will fit into cooker. Cook ribs, in batches, until browned all over. Remove from cooker.
2.Finely chop 1 chilli. Combine chopped chilli, sauces and juice in a jug; brush over ribs. Adjust setting to LOW. Return ribs to slow cooker; pour over remaining sauce. Cook, covered, for 7 hours.
3.Remove ribs from sauce; cover to keep warm. Adjust setting to ‘reduce’ (HIGH); bring sauce to the boil. Boil for 5 minutes or until sauce is thickened slightly.
4.Meanwhile, seed remaining chilli and cut into long thin strips. Drizzle ribs with sauce and top with chilli; serve.
With Steamed Ginger Rice.
MAKE IT SIX Add 2 teaspoons finely grated fresh ginger or 2 cloves crushed garlic in step 3.
Note
