All during the week Scotty and I talk about how we want to go on a long bike ride on Sunday and be active outside. What we end up doing is wearing ourselves out on Saturday and then Sunday turns into our lazy “project day.” I work on my crafts while Scotty works on his computer stuff. This recipe was great for a lazy Sunday. I did barely any work preparing and when the crockpot timer went off it was ready to serve. Happy Eating!
Thai- Style Ribs
Thai- Style Ribs
Recipe thanks to My Recipes
Ingredients:
3 1/2 pounds pork baby back ribs, racks cut in half
1 (11.5-ounce) can frozen orange-pineapple-apple juice concentrate, thawed and undiluted (The grocery store didn’t have this so we used orange-pineapple)
3/4 cup soy sauce
1/4 cup creamy peanut butter (I only had reduced fat, but it worked fine)
1/4 cup minced fresh cilantro
2 tablespoons minced fresh ginger
1 garlic clove, pressed
2 teaspoons sugar
Garnish: fresh cilantro sprigs
Directions:
Place ribs in a large shallow dish or zip-top freezer bag.
Combine juice concentrate and next 6 ingredients in a small bowl with a wire whisk. Reserve 3/4 cup mixture in refrigerator for dipping. Pour remaining mixture evenly over ribs; cover or seal, and chill 8 hours, turning occasionally.
Remove ribs from marinade, discarding marinade. Place 1 rack of ribs in bottom of a 6-quart slow cooker; stand remaining rib racks on their sides around edges of slow cooker. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 5 hours.
Microwave reserved 3/4 cup sauce in a 1-cup glass measure at HIGH 1 to 1 1/2 minutes or until thoroughly heated, stirring once. Serve with ribs. Garnish, if desired.
Stand Your Ribs: Standing these ribs along the sides of your slow cooker gives them direct contact with heat, so they’ll have crispy brown edges like ribs that have smoked for hours.
Utensils Used:
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