(Part of the Chinese New Year Theme Thursday Series)
It’s finally here; The day we’ve been waiting all week for. In just a few hours, we will be freed from our daily grind and plunged into the short-but-sweet world of free time. Yes, it’s Friday.
It’s Friday, and I’m posting an extension of the “Theme Thursday” series, I know. Hopefully this extra recipe will make your weekend all that much better (and tastier), so you can forgive me on posting out-of-schedule.
And I think it will, because tender BBQ Ribs have never let me down before. Especially not these easy-to-make, Chinese-inspired ones.
- 3 pounds Country Ribs (I used boneless, because I like to serve mine over rice, but you can use bone-in as well!)
- Toasted sesame seeds, scallions, and/or red pepper, to garnish
- ⅓ cup sherry
- 1 cup hoisin sauce
- ⅔ cup soy sauce
- 1 cup sugar
- ½ cup tomato paste
- 10 cloves garlic, minced
- 3 scallions, minced
- 2 tablespoons hot chili sauce (such as Sriracha)
- 2 tablespoons sesame oil
- 1 tablespoon Chinese five spice powder
- 1 teaspoon salt
- In the crock of your slow-cooker, stir together all of the Chinese BBQ Sauce ingredients. Add the ribs and cover with the sauce.
- Cover the crock and place in the fridge to marinate overnight (or at least 5 hours).
- Cook on low for 8-9 hours, or high for 4-5 hours. Skim off the fat from the sauce before serving.
- Top with toasted sesame seeds, scallions, and/or red pepper and serve over rice or Chinese-style vegetables.