- Calories 1,214
- Fat 67g
- Sat fat 24g
- Cholesterol 255mg
- Sodium 1,531mg
- Protein 73g
- Carbohydrate 75g
- Sugar 28g
- Fiber 4g
- Iron 7mg
- Calcium 152mg
Slow-Cooker Asian Baby-Back Ribs With Udon Salad
Con Poulos
How to Make It
Step 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.
Step 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).
Step 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.
Step 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.
Chef's Notes
mkhettinga
2012-05-09T14:53:48-04:00
This recipe is great! I live in a tiny town, so some changes were required based on available ingredients. I used green onions instead of scallions. For the toasted sesame oil, I browned a tablespoon of sesame seeds in a teaspoon of vegetable oil and put it all in the pot. I also can't find the udon, so I used vermicelli. I served with a side of steamed broccoli. It's good leftover and my hubby loved it. It's a tiny bit greasy, but not as greasy as our semi-local Chinese food restaurant. enjoy!
