Slow-Cooked Sweet and Spicy Asian Beef Ribs
Indulge in the rich flavors of these Slow-Cooked Sweet and Spicy Asian Beef Ribs. Infused with a delightful blend of soy, ginger, and hoisin sauce, these ribs are braised to perfection until they are succulent and tender, falling right off the bone. The hint of five-spice and cayenne pepper adds a memorable kick, while the brown sugar balances it all with a touch of sweetness. Serve them over a bed of fluffy steamed rice accompanied by a refreshing Asian slaw for a satisfying meal that's perfect for lunch or an enticing snack. Not only will your taste buds be delighted, but your kitchen will also fill with irresistible aromas that will leave everyone craving more!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Soy Sauce
2 (tablespoons)
Ginger, minced
2 (tablespoons)
Garlic, crushed
1 (tablespoon)
Hoisin Sauce
1/4 (cup)
Worcestershire Sauce
1 (tablespoon)
Brown Sugar or Splenda Sugar Substitute
3 (tablespoons)
Sesame Oil
2 (tablespoons)
Instant Minced Onion
2 (tablespoons)
Oyster Sauce
1 (tablespoon)
Sake
2 (tablespoons)
Five-Spice Powder
1 (tablespoon)
Cayenne Pepper
1/4 (teaspoon)
Beef Back Ribs or Short Ribs of Beef
4 (lbs)
Instructions
1
In a medium bowl, combine the soy sauce, minced ginger, crushed garlic, hoisin sauce, Worcestershire sauce, brown sugar (or Splenda), sesame oil, instant minced onion, oyster sauce, sake, five-spice powder, and cayenne pepper. Stir until well mixed.
2
Pour the sauce mixture into the crock pot, ensuring that it's evenly spread across the bottom.
3
One by one, add the beef back ribs or short ribs to the crock pot, making sure to coat each piece thoroughly with the sauce. Stack the ribs in an upright position as needed to fit.
4
Cover the crock pot with its lid and set it to cook on LOW for 8 hours, allowing the flavors to meld and the meat to become fall-off-the-bone tender.
5
Once cooking is complete, carefully remove the ribs from the crock pot and set them aside on a plate.
6
Transfer the remaining sauce to a separate container and let it sit for a few minutes. Allow the fat to rise to the top, then skim off and discard the excess fat.
7
Return the skimmed sauce to the crock pot with the ribs and gently stir to combine.
8
Serve the ribs hot, drizzled with sauce, over a bed of steamed rice alongside a side of Asian slaw for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Slow-Cooked Sweet and Spicy Asian Beef Ribs?
These are beef ribs braised in a slow cooker with a blend of soy, ginger, and hoisin sauce until they are succulent and fall-off-the-bone tender.
What type of beef ribs should I use for this recipe?
You can use either 4 lbs of beef back ribs or short ribs of beef for this dish.
How long do the ribs need to cook in the slow cooker?
The ribs should be cooked on the LOW setting for 8 hours to ensure they become perfectly tender.
Can I use a sugar substitute in the sauce?
Yes, the recipe allows for either brown sugar or Splenda sugar substitute to provide the necessary sweetness.
What are the primary flavor components of the sauce?
The sauce features a mix of soy sauce, minced ginger, crushed garlic, hoisin sauce, Worcestershire sauce, sesame oil, and oyster sauce.
How do I prepare the sauce?
Combine the soy sauce, ginger, garlic, hoisin, Worcestershire, sugar, sesame oil, onion, oyster sauce, sake, and spices in a medium bowl and stir until well mixed.
Is this beef rib recipe spicy?
The recipe has a mild kick provided by five-spice powder and a quarter teaspoon of cayenne pepper.
What side dishes are recommended with these ribs?
Serve the ribs over fluffy steamed rice with a side of refreshing Asian slaw for a complete meal.
How should the ribs be arranged in the crock pot?
After coating each rib in sauce, stack them in an upright position as needed to fit them all in the slow cooker.
Do I need to sear the beef before slow cooking?
No, the recipe instructions do not require searing; you simply coat the raw ribs in the sauce and begin cooking.
How do I remove excess fat from the finished dish?
Once cooked, remove the ribs, let the sauce sit for a few minutes so the fat rises to the top, then skim off and discard the fat.
What is the purpose of using sake in this recipe?
Sake adds a unique depth of flavor and acts as a tenderizing agent for the beef during the long braising process.
Can I use fresh garlic and ginger?
Yes, the recipe calls for minced ginger and crushed garlic, which provide the best flavor when used fresh.
What does sesame oil add to the flavor profile?
Sesame oil provides a rich, nutty aroma and a toasted flavor characteristic of many Asian-inspired dishes.
Is instant minced onion necessary?
The recipe uses instant minced onion for convenience and concentrated flavor, but you could use finely minced fresh onion if needed.
Why are these ribs described as fall-off-the-bone?
The 8-hour slow cooking time on LOW heat breaks down the connective tissues in the beef ribs, making them incredibly tender.
What is hoisin sauce?
Hoisin is a thick, fragrant sauce commonly used in Asian cuisine that is both salty and sweet, made from fermented soybeans and spices.
What does oyster sauce contribute to the dish?
Oyster sauce adds a savory, earthy umami flavor that enhances the richness of the beef.
Can these ribs be served as a snack?
Yes, while they make a great lunch or dinner, they are also described as an enticing snack.
How should I store leftovers?
Store any leftover ribs and sauce in an airtight container in the refrigerator for up to 3 to 4 days.
Can I cook this recipe on the HIGH setting instead?
While the recipe specifies LOW for 8 hours for maximum tenderness, you could likely cook it on HIGH for 4 to 5 hours.
Is Worcestershire sauce common in Asian recipes?
While traditionally British, it is often used in modern Asian fusion recipes to provide a complex, savory depth.
How many ingredients are in this recipe?
The recipe utilizes 13 main ingredients including the beef, liquids, and various spices.
What is five-spice powder?
It is a spice blend typically containing star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds, adding a warm, aromatic flavor.
Should I add the sauce before or after the meat?
You should pour the sauce into the crock pot first, then add the ribs one by one to ensure they are thoroughly coated.
Do I need to add water to the slow cooker?
No extra water is needed, as the combination of soy sauce, sake, and other liquid ingredients provides sufficient moisture.
What size batch does 4 lbs of ribs make?
While servings are not specified, 4 lbs of beef ribs generally serves approximately 4 to 6 people depending on the meat-to-bone ratio.
Will the kitchen smell good while this is cooking?
Yes, the description notes that your kitchen will fill with irresistible aromas as the ribs slow cook.
Can I freeze the cooked ribs?
Yes, you can freeze the cooked ribs in their sauce in a freezer-safe container for up to 2 to 3 months.
How do I finish the dish after skimming the fat?
Return the skimmed sauce back into the crock pot with the ribs and gently stir to ensure the meat is well-glazed before serving.