(I apologize to anyone named Karen who stops by here. It must be a royal pain in the ass to have your name used in this way.)
It’s summer and it’s hot.
As a cool alternative to the grill to keep yourself from melting in the kitchen, look to a slow cooker. These Slow Cooker Asian Baby Back Ribs require very little prep and slow cook up terrifically tender. The sesame-ginger glaze is lovely as is the fresh tasting Udon Salad served on the side.
Slow Cooker Asian Baby Back Ribs With Udon Salad
⅓ cup soy sauce
½ cup packed light brown sugar
2 tablespoons rice vinegar
2 tablespoons cornstarch
1 teaspoon toasted sesame oil
1 (1-inch) piece fresh ginger, peeled and sliced
¼ teaspoon cayenne pepper
4 pounds baby back ribs (2 to 3 racks), cut into 8 pieces
1 (8.8-ounce) package udon noodles
1 bunch radishes (about 8), halved and thinly sliced
¼ cup fresh cilantro leaves
4 green onions, sliced
1. In a 4 to 6-quart slow cooker, mix together the soy sauce, sugar, vinegar, cornstarch, oil, ginger, and cayenne. Add the ribs and turn to coat.
2. Cover and cook on low until the ribs are tender, 6 to 7 hours, or on high for 3 to 4 hours.
3. Twenty minutes before serving, heat broiler. Place the ribs, meaty-side up, on a foil-lined rimmed baking sheet. Strain the cooking liquid from the slow cooker into a medium bowl. Brush the ribs with half of the cooking liquid and broil, basting twice with the pan juices, until shiny and glazed, 3 to 4 minutes.
4. Meanwhile, cook the noodles according to the package directions. Drain and run under cold water to cool.
5. Add the noodles to the bowl of remaining cooking liquid from the slow cooker and toss with the radishes, cilantro, and green onions. Serve the ribs with the udon salad.
Recipe from Real Simple
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