Ribs are by far an indulgent food - so rich and so satisfying with meat that tender it falls of the bones and melts in your mouth.... mmmm drools!!
These Asian inspired ribs were magnificent - the delicate taste of Chinese Five Spice masked in a citrus Char Sui juice that had a hint of chilli were a feast for us on a Sunday Evening. We are normally at the football club on Sunday evenings with awards and dinner service (both Noel and I cook dinner for approx 100 people each Sunday to raise money for the Club) so being at home mid football season is such a pleasant change.
I found this recipe in The Women's Weekly The Cooker Cookbook - a cookbook specifically for using Rice Cookers, Pressure Cookers and Slow Cookers. I love my Slow Cooker everyone knows that and I am experimenting with both the Rice Cooker and the Pressure cooking. I also used the large thick cut beef ribs, which are obviously meatier than the short cut but also tend to have less fat on them.
This recipe is actually one for the Pressure Cooker but I have adjusted it a little for the Slow Cooker. I haven't cooked it in the Pressure Cooker but either way I have to say that the flavour was fantastic, the aroma that filled the house was vibrant enough to set off the taste bud sensors when opening the front door and there was an argument as to who was taking the left overs for lunch at work the next day.
Char Sui and Orange Beef Ribs
(recipe adapted from Women's Weekly The Cooker Cookbook)
ProPoints per serve: 10
2 teaspoons five spice powder
2 kilograms beef spare ribs
2 cloves garlic crushed
1 fresh long chilli, chopped finely
4 cm piece fresh ginger
1/3 cup char siu sauce
¾ cup orange juice
freshly ground black pepper
2 spring onions, sliced thinly
Rub five spice all over beef.
Coat a large frying pan with cooking spray over a medium heat. Cook beef in batches, until browned. Remove and place in the slow cooker dish.
Place garlic, chilli, ginger, sauce, juice and sugar in a jug and stir to combine. Pour evenly over beef ribs in the slow cooker dish. Cover and cook on low for 6 – 8 hours stirring once to ensure all ribs are coated.
Remove beef from cooker, cover and keep warm. Skim excess fat from sauce mixture. Season to taste.
Serve beef drizzled with sauce mixture and sprinkle with sliced spring onion. Partner with steamed rice (add 3 ProPoints per ½ cup) if desired
(click here for a printable version of this recipe)