Monday, August 21, 2017

# beef # Chinese 5 Spice

Crockpot Monday: Hawaiian Ribs

Ahhh of sandy beaches, ocean waves, and some of the best food this country has to offer. If it weren't a mere few days before the boys had to go back to school and if I'd won the lottery over the summer, Hawaii sounds like the perfect place to get away to...

2 pounds boneless beef short ribs, or about 4 pounds baby back ribs
1/3 cup soy sauce
2 tablespoons brown sugar
1 tablespoon honey
1/2 teaspoon Chinese 5-Spice powder (recipe included!)
6 cloves minced garlic

Chinese 5 Spice Powder recipe:
(mix spices well, and store in an air-tight container for up to 6 months)

1 teaspoon ground cinnamon
1 teaspoon crushed anise seed
1/4 teaspoon ground fennel
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves


If you're using boneless ribs, they will probably fit nicely in a 4 quart slow cooker. If you've got bones, you'll most likely need a 6-quart.

Put the ribs into the cooker, and top with the remaining ingredients. If you want, you can mix the other ingredients in a small bowl and then brush onto the ribs, but it’s really not necessary.

Cover and cook on low for 6 to 8 hours, or on high for about 4 to 5. Flip the ribs over a few times before serving to cover evenly in the sauce. The longer and slower you cook the ribs, the more tender the meat.


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