This is a dish cooked in a slow cooker without adding water. I mustered courage to cook this dish after Babe_KL did her version. The first version I read about was from Food Haven. The marinade used by both of them are different from mine as I was keen on experimenting with something new.
Cooking pork ribs in a slow cooker appears easier than it sounds. There is no fear of the slow cooker (also known as Crockpot) cracking even though no water is added to the cooker prior to or during cooking. The meat and vegetables will provide the necessary juices to make the dish moist. Since no water is added, you can bet that the gravy will turn out really flavourful! And the meat is so tender that it just slips off the bone. Yummy!
This is my recipe for Pork Ribs in Plum Sauce
- 300 to 400 grammes of pork ribs (cut to desired size)
- 1 to 2 large onions (quartered)
- 1 large carrot (cut into chunks)
- 4 teaspoons of plum sauce
- 1/2 teaspoon of worcestershire sauce
- a couple of dashes of white pepper powder
- 1 1/2 teaspoons of sugar
- a pinch of salt
- 1 heaped teaspoon of corn flour
Marinate the pork ribs for at least 1 hour. The longer the better.
Lay onions and carrots on bottom of slow cooker. Then, lay pork ribs on top of the onions and carrots. Turn on slow cooker to high for 3 hours. If you have left over marinade, baste the ribs halfway through cooking.
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