Slow-Cooker Asian Baby-Back Ribs With Udon Salad

Asian Baby-Back Ribs With Udon Salad
Con Poulos
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preparation
20
minutes
cooking
440
minutes
Serves 4

Ingredients

1/3
cup
soy sauce
1/2
cup
packed light brown sugar
2
tablespoons
rice vinegar
2
tablespoons
cornstarch
1
teaspoon
toasted sesame oil
1
1-inch piece fresh ginger, peeled and sliced
1/4 to 1/2
teaspoon
cayenne pepper
4
pounds
baby-back ribs (2 to 3 racks), cut into 8 pieces
1
8.8-ounce package udon noodles
1
bunch radishes (about 8), halved and thinly sliced
1/4
cup
fresh cilantro leaves
4
scallions, sliced

Directions

  1. In a 4- to 6-quart slow cooker, mix together the soy sauce, sugar, vinegar, cornstarch, oil, ginger, and cayenne. Add the ribs and turn to coat.
  2. Cover and cook until the ribs are tender, on low for 6 to 7 hours or on high for 3 to 4 hours (this will shorten total recipe time).
  3. Twenty minutes before serving, heat broiler. Place the ribs, meaty-side up, on a foil-lined rimmed baking sheet. Strain the cooking liquid from the slow cooker into a medium bowl. Brush the meaty side of the ribs with half of the cooking liquid and broil, basting twice with the pan juices, until shiny and glazed, 3 to 4 minutes.
  4. Meanwhile, cook the noodles according to the package directions. Drain and run under cold water to cool. Add the noodles to the bowl of remaining cooking liquid from the slow cooker and toss with the radishes, cilantro, and scallions. Serve the ribs with the udon salad.

 

Charlyne Mattox
February 2012

Nutritional Information

  • Per Serving
  • Calories 1,214
  • Fat 67 g
  • Sat Fat 24 g
  • Cholesterol 255 mg
  • Sodium 1,531 mg
  • Protein 73 g
  • Carbohydrate 75 g
  • Sugar 28 g
  • Fiber 4 g
  • Iron 7 mg
  • Calcium 152 mg
What does this mean? See Nutrition 101.

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