Fiery Asian Ribs
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
4 |
pounds |
pork country-style ribs -- trimmed of excess fat |
|
2 |
tablespoons |
Lawry's Asian Seasoning |
|
2 |
whole |
shallots -- minced |
|
2 |
cloves |
garlic -- minced |
|
1 |
tablespoon |
ginger root -- minced |
|
1/4 |
cup |
low sodium catsup |
|
2 |
tablespoons |
molasses |
|
1 |
tablespoon |
light soy sauce |
|
2 |
tablespoons |
hoisin sauce |
|
2 |
tablespoons |
plum sauce |
|
1 |
tablespoon |
Dijon mustard |
|
1 |
tablespoon |
plum vinegar |
|
1 |
tablespoon |
Tiger Sauce -- or other chili sauce |
|
1 |
tablespoon |
olive oil |
| Sprinkle Asian seasoning over ribs and rub in. Let ribs marinate while making the sauce. |
| Heat small saucepan to medium high and add olive oil. Add shallots, ginger and garlic and cook until soft and fragrant. |
| Add catsup, molasses, soy sauce, hoisin, plum sauce, dijon, vinegar and Tiger Sauce. Heat until boiling. |
| Put ribs in crockpot and pour sauce over. Bake on Low 5 to 6 hours or High for 2 to 3 hours. |
| Makes 6 servings. |
| Per Serving (excluding unknown items): 577 Calories; 41g Fat (65.2% calories from fat); 36g Protein; 14g Carbohydrate; trace Dietary Fiber; 142mg Cholesterol; 1232mg Sodium. Exchanges: 5 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates. |