Without the sauce made from the cooking liquid |
With the sauce made from the cooking liquid & cornflour plus a little sugar to taste |
Almost team work! |
All in the slow cooker |
Pork ribs - a good number to not overfill your slow cooker. Mine takes about 2.5 kg comfortably
¼ cup soy sauce – I use the low sodium option
⅓ cup orange marmalade – great for using up the unwanted homemade gift of preserves you don’t like. NOTE - there is an orange 'tang' to the dish - swap for something like apricot jam or even mango chutney as an alternative
½ tsp cayenne pepper
1 tsp Chinese five spice
3 tbsp of tomato ketchup – I use the low sugar and salt option
2 chopped garlic cloves (as usual lazy garlic for us)
2 tsp of fresh finely chopped ginger – powdered is fine too
Cornflour to thicken the sauce at the end (optional)
Sugar - to sweeten the sauce to taste
Method
1. Mix all the seasoning together in a bowl
2. Pour half into the slow cooker, placing the raw pork ribs on top
3. Pour the rest over the top and give them a mix to ensure each rib is covered in the sauce - I find kitchen tongs are best for this
4. Cook on high for 4 hours, or low for 6-8, until the meat is tender and falling apart
5. If you want you can take the left over sauce and add cornflour and a little sugar to thicken it and pour it over the ribs to serve
Based on this recipe.
No comments:
Post a Comment