What do you do when you fancy Spareribs but don’t have the time to boil them first, roast them later etc.?
I have to confess that I cheated… Hey ! Shortcuts are good sometimes aren’t they? ( let’s amend that from “shortcuts” to ” efficient time management“, makes it sound so much better doesn’t it LOL? )
We were out at an afternoon Birthday party and were to bring guests home with us… so I threw everything into the crockpot (NO boiling, just meat and sauce) and left it on for the 5 hours that we were away…
It was good timing coming home, we were starving for something savoury to nibble as the only things to eat at the party were overly creamed cakes, but didn’t want anything too fussy, so this with a little salad and chicken on sticks went down a treat.
I didn’t make too much since this was an experiment and my small amount was *just* beginning to get too dark after 5 hours, and since the meat was falling off the bone, I grabbed the salad and next minute it was all gone !
I will play around with the recipe just a little as “more garlic” was muttered by more than one full mouth, but this recipe was a hit and has be a regular feature in our house.
Now that I have made this recipe for the umteenth time I decided to write a blog post about it so that more people could find this gem of a recipe. Depending on your crockpot and how much you stuff into it, cooking time can be between 5 and 9 hours, the more meat, the more time needed.
My crockpot has only one setting for heat, no High or Low etc and we like our ribs really well cooked and falling off the bone, so experiment a little until you get the perfect time for your ribs.
We upped the amount of garlic to about 8 cloves but we are all serious garlic lovers, so again, personal preference is everything. I’m usually pretty heavy handed with the grated ginger and sherry too LOL.
Fall off the Bone Chinese Spareribs By Jessica K. Recipe #123438 (2¾ hours 10 min prep)SERVES 4 -6 , 1 rack (change servings and units)
Jessica’s recipe is printed here with her kind permission, if you make it and would like to leave her a review you can find the link here: http://www.recipezaar.com/Fall-off-the-Bone-Chinese-Spareribs-123438
spareribs (1 or more racks)
3 garlic cloves, minced
3 tablespoons ketchup
3 tablespoons chili sauce
3 tablespoons soy sauce
3 tablespoons hoisin sauce
3 tablespoons dry sherry
2 tablespoons honey
2 tablespoons grated fresh ginger, I use the jarred stir fry mix of garlic and ginger when i run out of fresh and tastes great, and hav
1. First before you do anything get you a really big pot and fill it up with water. I use my big soup stockpot but whatever big pot you have that’ll fit the ribs is fine. Heat on burner on medium heat. Next put a bunch of spices and herbs in there, I use garlic salt, ground pepper, thyme, rosemary, and oregano, but whatever you like is fine, this is your beef stock.
2. Put ribs in spiced up water. Now let simmer for about 2-3 hours, till meat is gray and starting to pull away from the edges of the bones. Take ribs out of pot, save liquid for recipes that call for beef stock. Put ribs in 9×13 baking dish or pan, don’t forget to grease it!
3. Mix all ingredients listed above in a bowl. Taste, if not to your liking add a little bit of whatever you think will help it out. I usually end up putting in more honey and hoisin. Now brush some of sauce on both sides of ribs and let sit on and absorb for about 20-30 minute.
4. Heat oven to 350 degrees. Brush more sauce on both sides of ribs. Bake for 15 minute Brush more sauce on. Bake 15 more minute. Sauce on ribs should be brown and crispy looking. Serve with sauce if desired and if enough leftover.