Sticky appears to be the new catch word for food. I get that there is sticky rice, and why it needs to be sticky. I just don’t get sticky ribs or sticky other foods. I might be too old to embrace that word with food. My definition of sticky is that it is messy, annoying or unpleasant. I wouldn’t want to spend time making a recipe that is going to be messy, annoying or unpleasant.
So this recipe that said it is sticky is going to now simply be known as Teriyaki Ribs. They may be sticky, but that will go unsaid. Lick your fingers or wash your hands; I don’t need to know how you dealt with the mess. I find using a fork is a good way to avoid sticky situations. Heh
More ribs! My P.S. bought more ribs and although we loved the BBQ recipe I posted recently, as a blogger I felt obligated to try another version. I wanted a more Asian flavor, with maybe fresh ground ginger in it. I love ginger in so many dishes that I buy the tube of already ground ginger so it lasts longer. Or it seems to, anyway.
I started in the usual way, cutting the ribs into sections of 2 or 3, salt and peppered them liberally, then searing them on each side in a heated skillet. When they were a lovely brown I tucked them into my slow cooker and put it on its base on the high setting.
The sauce recipe on the Bashful Bao site was one she adapted from Family Circle magazine. I’ve found many recipes over the years in that magazine that were keepers, so I was pretty sure we’d like this one as well. I measured out the ingredients, which were all easily at hand in my kitchen. I whisked them together and poured the sauce over the ribs in the slow cooker. I put the lid on the pot and let them roast for 6 hours on high.
My P.S. was home first, so he finished the recipe. He removed the ribs from the slow cooker and put the pot onto the stove on medium to bring the sauce to a boil. He let the sauce reduce for about 5 minutes, then dissolved the cornstarch in water and added it to the pot, whisking to incorporate it smoothly. When the teriyaki sauce had thickened he shut the burner off and let it sit for a few minutes, waiting for the rice to finish cooking.
He’d made rice according to the package directions, bringing it to a boil then simmering it, covered, for 20 minutes. We make many kinds of rice but this time we were using regular white rice. When the rice was done he plated the food then spooned teriyaki sauce over both the ribs and the rice. He’d steamed broccoli as well and I wouldn’t have minded having the teriyaki sauce over that too, but I was content to dip it in the sauce as I ate the broccoli.
Excellent flavors! The ribs were falling apart, moist and tender. The sauce was sweet yet zesty, with the pepper flakes providing a perky kick. I loved the gingery aspect of the sauce and although it may have been sticky, there was nothing in the least annoying about the meal. Well maybe that there weren’t many leftovers to enjoy later. Must make a bigger pot full next time so we can have it the second day!
2/3 cup light brown sugar
½ soy sauce
2 Tbsp sesame oil
2 Tbsp rice vinegar
2 Tbsp fresh ginger, minced or grated
4 cloves garlic, crushed
½ tsp red pepper flakes
3 lb pork spare ribs
2 Tbsp cornstarch
3 scallions, thinly sliced
1 tsp toasted sesame seeds
In a small bowl, blend sugar, soy sauce, sesame oil, vinegar, ginger, garlic and red pepper flakes.
Cut ribs into sections of 2 or 3; sprinkle with salt and pepper. Sear each side in a heated skillet on medium high heat until browned.
Place ribs in a slow cooker; pour sauce over ribs. Cover slow cooker and cook on high for 6 hours, or until the meat is tender.
Transfer the ribs to a platter. Strain the sauce and discard any excess fat. In a small saucepan or the slow cooker on a burner, bring to a boil. Reduce on high for 5 minutes. Combine cornstarch and ¼ cup water; stir into sauce with a whisk, cooking until sauce has thickened.