Asian Pork Ribs

Name: Asian Pork Ribs
Yield: Serves 4
Ingredients: 1 rack of pork ribs, about 12 ribs (about 1 lb 9 oz); Salt; 2 tsp black peppercorns; 1-2 scallions, green parts finely sliced, to serve; 2 tbsp sesame oil; 1/2 cup dark soy sauce; 1/2 cup honey; 6 tbsp teriyaki sauce; 1 tsp five-spice powder; Juice of 2 limes; Pinch of dried chili flakes

Getting reviews...

Yield: Serves 4

Yield: Serves 4

Ingredients

1 rack of pork ribs, about 12 ribs (about 1 lb 9 oz)

Salt

2 tsp black peppercorns

1-2 scallions, green parts finely sliced, to serve

For the marinade:

2 tbsp sesame oil

1/2 cup dark soy sauce

1/2 cup honey

6 tbsp teriyaki sauce

1 tsp five-spice powder

Juice of 2 limes

Pinch of dried chili flakes

Directions

Slow cooker method:
Cook, Auto/Low 8 hrs
Preheat the slow cooker, if required. Chop the rack into ribs and put them in the slow cooker. Season with salt and add the peppercorns. In a bowl, mix together all the marinade ingredients, add to the slow cooker, and turn the ribs to coat.
Cover the slow cooker with the lid and cook on auto/low for 8 hours. Remove the ribs from the slow cooker and serve with rice or on their own while piping hot. Garnish with the scallions.
Traditional method:
Cook, 2-2 1/2 hrs
Put the rack of ribs in a large heavy-based pan and cover with water. Season with salt and add the peppercorns. Bring to a boil, then reduce to a simmer, partially cover with the lid, and cook for 1-1 1/2 hours until the meat starts to come away from the bone. Remove the ribs from the pan with tongs and set aside in a baking pan until they are cool enough to handle.
Preheat the oven to 325 degrees F. In a bowl, mix together all the marinade ingredients. Chop the rack into ribs and put them in a large Dutch oven. Pour the marinade over the ribs, turning them to coat. Cover with the lid and put in the oven for about 1 hour, keeping an eye on them to check they don't dry out completely - they may need turning in the marinade. Remove and serve with rice or on their own while piping hot. Garnish with the scallions.