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Hoisin (but not really) Country Ribs

Hoisin (but not really) Country Ribs

  • Prep

    10 m
  • Cook

    8 h 5 m
  • Ready In

    8 h 15 m
megsyintherain

megsyintherain

I love cooking country ribs in my slow cooker -- such a cheap cut of meat to have so much flavor! Although the ol' bottle of BBQ sauce is delicious, it is very sweet and rich. Enter the spirit of adventure and use some random pantry items to create a delicious, lighter alternative.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 467 kcal
  • 23%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 689 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. Heat the peanut oil in a large skillet over high heat. Brown the ribs evenly in the hot oil, about 5 minutes; remove from heat.
  2. Stir the tomato sauce, dried onion, hoisin sauce, and shiitake mushrooms together in a slow cooker. Add the ribs to the sauce mixture, turning to coat in the sauce.
  3. Cook on Low until the ribs are falling-apart tender, 8 to 10 hours.
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Reviews

naples34102
51

naples34102

2/25/2011

I love ribs smothered in all American barbecue sauce just as much as the next person, but sometimes, when I’m home and not getting the best of the best in Memphis (in my opinion) they get kind of, well…old, boring. In addition, I rarely use my Crock-Pot and was in the mood to. This recipe called out to me and I SO looked forward to making it! It was wonderfully aromatic as it was cooking, and the finished dish didn’t disappoint. However… I did play with the recipe some. Rather than the proportions directed in the recipe I used half tomato sauce, half hoisin sauce. I added a good glug of mirin (rice wine), a few shakes of soy sauce and some minced garlic. I found I only needed half the amount of sauce called for. If I was to make this again, I would use only half the recipe of sauce for the same amount of ribs – it was plenty. Just as was the aroma as this was cooking, the flavor was equally as tantalizing. I served this with “Stir Fried Sesame Vegetables with Rice,” also from this site, and garnished it with some chopped green onion and toasted sesame seeds. To complete the meal I accompanied it with “Chinese-Style Broccoli Salad.” It was a beautiful and colorful presentation, nutritious and wholesome, and deliciously satisfying. Five stars, for sure, with the modifications - especially the addition of the soy sauce and mirin.

Linda
10

Linda

7/15/2011

Saw this early in the morning! Had everything thing but Peanut Oil. Used Veg. Oil. Love It !!!!!! Had unexpected Compamy ! Everyone Fliped!!!!! Thank You For Sharing !!!!! Tiggy1

Ellen Smith
6

Ellen Smith

4/12/2011

This recipe was quick and easy to make. The pork was very tender and moist. Unfortunately for our taste we didn't care for the flavor.

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