Sesame Pork Ribs Recipe
- 3/4 cup packed brown sugar
- 1/2 cup reduced-sodium soy sauce
- 1/2 cup ketchup
- 1/4 cup honey
- 2 tablespoons white wine vinegar
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 5 pounds bone-in country-style pork ribs
- 1 medium onion, sliced
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons chopped green onions
- 1. In a large bowl, combine the first nine ingredients. Add ribs and turn to coat. Place the onion in a 5-qt. slow cooker; top with ribs
- 2. and sauce. Cover and cook on low for 5-6 hours or until meat is tender.
- 3. Place ribs on a serving platter; sprinkle with sesame seeds and green onions. Yield: 5 servings.
1 each: 603 calories, 24g fat (8g saturated fat), 144mg cholesterol, 2007mg sodium, 48g carbohydrate (45g sugars, 1g fiber), 47g protein.
Reviews for Sesame Pork Ribs
"Very good and very easy recipe. I like the addition of the onion, adds a kick and additional flavor. Sauce comes together in a snap. Nice flavor over all. Made fried rice to go with it from another recipe and was a perfect meal together. Winner winner oriental dinner."
"Holy sodium bat man!!!"
"This was okay. I was really hoping for more flavor. The ribs were tender. Probably will not make this again."
"The sauce really gave it good flavor. I like to serve it with the Asian Spaghetti recipe from this site."
"very good and easy"
"Very good. Will make again."
"Excellent Recipe!! We have mad it many times over the years.... Great with homemade fried rice. YUMMMMM!!"
"Super moist! I had too many ribs to fit in a crock pot so I put them in a roasting pan according the recipe, cooked them 200 degrees all day and the meat fell off the bone! My family loved them."
"I loved this recipe and so did my Daughters Family. I did make a small addition for my own desire of taste. that is I added 1/2 C. yoshida's marinade and cooking sause original gourmet sweet and savory Plus 1/4 Cup LaChoy Sweet and Sour Sause... This was added to the second batch I made. I loved the 1st batch but the second had a little more zing."
"I have made this recipe many times, mainly for company. One of my "secrets" for less greasy pork (and I do this with all pork products that I first don't brown first) is to put the ribs in the crockpot for a few hours all by them selves. Then I pour off the grease and add remaining ingredients. Hope this helps!"
"After reading the comments on this recipe,I decided to set aside a 1/4 cup of the sauce.I then transfered the ribs to a baking server and drizzled the sauce over the ribs and broiled on low in the oven for 15 min. They were absolutely delicous."
"I was disappointed in the sauce. It went into the slow cooker nice and thick, but of course after all the cooking it was thin and lost a lot of flavor. I think next time, I will make more of the sauce, and save half of it and the next day heat it up. Then when I serve the ribs glaze the ribs with the sauce, it will be a better presentation and more flavor. They did have a good flavor, but that sauce had such a good smell and flavor and none when it was done."
"These were very good!! A little too sweet, but that's probably my fault since I just eyeballed most of the ingredients. Quick and easy to throw together in the crockpot!"
"I have been making this slow cooker favorie since 1998... Yum!"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.