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Recipes
Asian Rib Tips
Makes: 6 - 8 servings
•
1/2 cup low-sodium soy sauce
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3 tablespoons molasses
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3 tablespoons grape jelly
(or any flavor jam or fruit preserves)
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1/4 cup rice vinegar
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1 orange, juiced and zested
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5 cloves garlic, peeled and smashed
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1 tablespoon grated fresh ginger
(or more, to taste)
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1 tablespoon sambal olek chili paste
(or more, to taste)
1.
Combine soy sauce, molasses, jelly, vinegar, orange juice and zest, garlic, ginger, and chili paste
in the stoneware liner. Mix well. Arrange rib tips and carrots in a single layer. Lay the quartered
cabbage on top.
2. Cook in covered Slow Cooker on HIGH for 5 to 6 hours (or on LOW for 7 to 8 hours),
or until the rib tips are tender.
3. Remove the cabbage, rib tips, and carrots from the stoneware liner. Using a large spoon or ladle,
skim the fat from the cooking liquid.
4. In a medium saucepan, whisk the cornstarch with warm water until smooth. Add the de-fatted
cooking liquid and cook on high heat until reduced to half. Add sesame oil last.
5. Return rib tips, vegetables and sauce to the Slow Cooker. Stirring every 30 minutes, keep food on
WARM for up to 4 hours before serving.
6. Spoon sauce over the meat and vegetables. Sprinkle with scallions before serving.
Enjoy as an appetizer or serve with rice and fresh Asian salad.
SO-312455_125052_Kitchensmith 6QT Slow Cooker IM.indd 8
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4 lbs. rib tips
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4 medium carrots,
peeled and halved crosswise
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1 small Napa cabbage (about 1 lb.), quartered
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2 tablespoons cornstarch
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1 tablespoon warm water
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2 tablespoons sesame oil
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4 scallions, thinly sliced
8
2015-04-02 4:39 PM
Publicité
Table des Matières
