Pork Ribs in Plum Sauce

Chinese, Dinner, Pork February 13th, 2007

pork rib stew

 

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

Ingredients

  • 300 to 400 grammes of pork ribs (cut to desired size)
  • 1 to 2 large onions (quartered)
  • 1 large carrot (cut into chunks)

Marinade

  • 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

Method

 

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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Comments

  1. 1
    tigerfish
    February 13th, 2007 at 9:10 pm

    I love using slow-cooker for such a dish too! The gravy always comes out so flavorful! Yum yum!

  2. 2
    babe_kl
    February 14th, 2007 at 12:00 am

    great! another variation. i drank up all the gravy haha cos I find them lighter.

  3. 4
    pablopabla
    February 14th, 2007 at 3:02 pm

    tigerfish : You cook with the same ingredients? I think I want to try lamb next :)

    babe_kl : Rice tastes great with the gravy! I wonder if we were to marinade the ribs with curry powder and such and it will turn out curry ribs??? LOL!

  4. 6
    Bee
    April 1st, 2008 at 2:03 pm

    Do I hv to blanch the pork first? before marinating?

  5. 7
    pablopabla
    April 1st, 2008 at 2:20 pm

    Bee : I did not blanch the pork first when I cooked this. I marinated the raw meat and then placed them into the slow cooker. I did, however, pat dry the meat to remove excess water (from rinsing) prior to marinating.

  6. 8
    Bee
    April 2nd, 2008 at 5:11 pm

    Thanks, one more question, can I put low for 6 hours instead of high for 3 hours? Cos I am working, if I put low by the time I reach home, the ribs will be ready?

  7. 9
    pablopabla
    April 3rd, 2008 at 9:51 am

    Bee : Hmm….I would suggest that you try using low for 6 hours perhaps on a weekend when you are at home and able to monitor the cooking. I have not tried such long hours unattended and this time, I might need you to experiment it instead :D

  8. 10
    Bee
    April 3rd, 2008 at 8:53 pm

    I had tried, cooking for low for 6 hours! but my meat weigh abt 800 grams using 2 carrot & 2 big onion. I also add ‘some’ water. As my hubby is at home he can help me to monitor, so everything turn out fine, my hubby & son like it! but I think abit too watery …. usually I prefer the gravy to be thick, so next time I wont add water at all!

  9. 11
    pablopabla
    April 4th, 2008 at 4:52 pm

    Bee : I am glad it turned out fine. It is surprising how much water / juice can ooze out from the meat and vegetables through slow cooking hence there is no real need to add water. What you could do when you have excess gravy is to pour out the gravy onto a sauce pan and add a little cornstarch to reduce it before pouring it back onto the meat prior to serving. Keep experimenting – even with the ingredients / sauces. I am sure you can come up with your very own special slow cook meat :D

  10. 12
    Hijackqueen
    July 17th, 2008 at 12:44 pm

    I am quite tempted to try the crock pot method. Since the 3rd green light given by you, here I come! I remember my SIL (Ai Lay) version, she put the szechuan vege, using duck. Nice. Been looking forward to that dish every CNY.

  11. 13
    Aunty Danz
    August 4th, 2008 at 8:11 pm

    love your blog!!! great interesting recipes esp the crock pot ones. really helped me. am so lazy to cook n the oil splattering always puts me off. i tried the above recipe w chicken breast, tigh n drumsticks.on top of your recipe i added green apples, and abit of oyster sauce. it came out really nice…the chicken is so soft. may try adding abit of orange juice next time to give it a tangy twist. thanks again for sharing!

  12. 14
    pablopabla
    August 5th, 2008 at 11:21 am

    Hijackqueen : Really? I didn’t know that is one of the dishes served during CNY :D

    Aunty Danz : I am glad you were courageous to experiment with different meat and marinade. Now you’ll be able to create your own recipes for crock pot cooking :D

  13. 15
    donna
    January 23rd, 2010 at 9:16 pm

    I tried your Pork Ribs in Plum Sauce recipe with my crocpot and indeed they turned out tender and great but somehow with that little worcestershire sauce and pinch of salt, I find the whole dish abit too sweet. Dont you think I could reduce the plum sauce and sugar and add soya sauce instead?

  14. 16
    pablopabla
    January 28th, 2010 at 11:22 am

    Donna : I’m glad you tried this out. Feel free to experiment with the seasoning / ingredients. However, I personally think that soya sauce might not compliment plum sauce well. If it is too sweet, reduce sugar and increase salt instead :D

  15. 17
    Ling
    October 16th, 2012 at 9:42 pm

    Hi,

    I just tried your recipe and the dish turned out very yummy! After reading donna’s comment, I added a bit more salt to a mixture of plum sauce, Worcestershire sauce and sugar and did a taste check before pouring the marinade to the meats. Then I add the rest of the ingredients for marinating directly to the meats.

    Honestly, I had my doubts too as no water was required. And I was really glad that the meats turned out flavourful and tender with vegetables nicely softened and plus some delicious gravy formed! This dish goes well with blanched xiao bai cai in oyster sauce. Hubby loves it too. Thank you so much for sharing!

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  1. Do You Like Asian Food? » Make Healthy Meals
  2. Hochiak! Delicious Asian Food » Blog Archive » The Best of Delicious Asian Food 2007

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