Spicy Soy Glazed Short Ribs Slow Cooker Recipes

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STICKY SPICY SLOW-COOKED RIBS



Sticky Spicy Slow-Cooked Ribs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 5h15m

Yield 12 servings

Number Of Ingredients 12

2 racks pork ribs
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
One 13-ounce jar apricot preserves
1 cup ketchup
1/4 cup yellow mustard
1/4 cup soy sauce
6 cloves garlic, finely chopped
2 canned chipotle peppers in adobo, finely chopped
1-inch piece fresh ginger, finely chopped
Hot sauce, to taste
3 tablespoons cornstarch

Steps:

  • Cut the racks into 2-rib pieces, season with salt and pepper and put into a slow cooker.
  • In a bowl, mix together the preserves, ketchup, mustard, soy sauce, garlic, chipotles, ginger and hot sauce. Pour the mixture over the ribs and cover. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
  • When the ribs are cooked, preheat the oven to 375 degrees F. Line a baking sheet with foil.
  • Carefully remove the ribs from the slow cooker and place them in a single layer on the prepared baking sheet. Skim the fat from the juices and transfer the juices to a pan. Place the pan on medium-high heat and bring to a simmer.
  • Mix the cornstarch and 3 tablespoons water in a small bowl to create a slurry. Stir the slurry into the juices in the pan and cook until the desired thickness.
  • Brush the ribs with the sauce and bake, brushing with more sauce every 10 to 15 minutes, until the ribs are glazed and sticky, about 45 minutes. Serve with extra sauce.

SWEET AND SPICY SHORT RIBS



Sweet and Spicy Short Ribs image

Provided by Food Network Kitchen

Time 6h20m

Yield 4 servings

Number Of Ingredients 14

1/4 cup all-purpose flour
2 tablespoons packed light brown sugar
1 1/2 tablespoons ancho chile powder
2 cloves garlic, minced
2 teaspoons finely chopped fresh thyme
Kosher salt and freshly ground pepper
4 pounds bone-in short ribs (about 2 inches thick)
3/4 cup apple butter
1/4 cup yellow mustard
1/4 cup ketchup
1 cup apple cider
3 carrots, thinly sliced
5 scallions (white and light green parts only), thinly sliced
Cornbread, for serving

Steps:

  • Combine the flour, brown sugar, chile powder, garlic, thyme, 2 teaspoons salt and a few grinds of pepper in a small bowl. Sprinkle all over the short ribs and rub into the meat. Arrange the ribs in a single layer in a 6-quart slow cooker. Sprinkle any of the remaining flour mixture on top.
  • Whisk the apple butter, mustard, ketchup and cider in a medium microwave-safe bowl. Microwave until very hot, then transfer to the slow cooker. Cover and cook on high, 4 hours.
  • Using tongs, turn the ribs in the sauce to coat, then remove to a bowl. Skim off the fat from the sauce (there will be quite a bit), then return the ribs to the sauce and add the carrots and scallions. Cover and cook on high, 2 more hours. Serve with cornbread.

SLOW COOKER ASIAN SHORT RIBS



Slow Cooker Asian Short Ribs image

An alternative to traditionally oven-braised short ribs, these slow-cooker, fall-of-the-bone short ribs are Asian-flavored, incredibly tender, and perfect for a cold winter evening.

Provided by Diana71

Categories     World Cuisine Recipes     Asian

Time 4h20m

Yield 6

Number Of Ingredients 14

6 beef short ribs, or more to taste
salt and pepper to taste
½ cup soy sauce
½ cup vegetable broth
2 tablespoons rice vinegar
¼ cup brown sugar
5 cloves garlic, minced
1 tablespoon finely grated ginger
1 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1 teaspoon sesame oil
1 tablespoon potato starch
2 tablespoons cold water
2 green onion tops, thinly sliced

Steps:

  • Season short ribs with salt and pepper on both sides.
  • Heat olive oil and sesame oil in a pot over medium-high heat and cook short ribs in batches until browned on all sides, 5 to 8 minutes. Place short ribs in a slow cooker.
  • Stir together soy sauce, vegetable broth, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes in a bowl. Pour sauce over short ribs. Cover slow cooker.
  • Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm.
  • Pour sauce into a pot and cook on medium-low heat until reduced, about 5 minutes. Remove as much grease as possible. Mix cornstarch and water together in a small bowl until smooth. Pour into sauce and cook until thickened, 1 to 3 minutes.
  • Pour sauce over short ribs and sprinkle sliced green onions on top.

Nutrition Facts : Calories 669.6 calories, Carbohydrate 13.7 g, Cholesterol 116.2 mg, Fat 55.1 g, Fiber 0.5 g, Protein 28.4 g, SaturatedFat 22.5 g, Sodium 1332.9 mg, Sugar 9.7 g

HONEY GARLIC SLOW COOKER RIBS RECIPE BY TASTY



Honey Garlic Slow Cooker Ribs Recipe by Tasty image

Here's what you need: salt, pepper, paprika, chili powder, rack of pork ribs, honey, soy sauce, garlic cloves

Provided by Adam Bianchi

Categories     Dinner

Yield 6 servings

Number Of Ingredients 8

1 tablespoon salt
1 tablespoon pepper
1 tablespoon paprika
1 tablespoon chili powder
2 ½ lb rack of pork ribs, halved
1 cup honey
½ cup soy sauce
10 garlic cloves, minced

Steps:

  • In a small bowl, mix together the salt, pepper, paprika, and chili powder. Season the ribs evenly with the mixture, making sure to rub it in on all sides.
  • Add the honey, soy sauce, and garlic to a large slow cooker. Transfer the ribs to slow cooker and turn them over in the sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat is against the walls of the slow cooker, with the bone sides facing in. Cover and cook on high for 4 hours, or low for 7-8 hours. Check after the allotted time to make sure the meat is cooked through and tender.
  • Remove the ribs and transfer to cutting board. Cut between the bones to separate into individual ribs. Serve with additional sauce from the slow cooker, as needed
  • Enjoy!

Nutrition Facts : Calories 660 calories, Carbohydrate 63 grams, Fat 34 grams, Fiber 1 gram, Protein 25 grams, Sugar 58 grams

HAWAIIAN-STYLE SHORT RIBS



Hawaiian-Style Short Ribs image

This sweet and spicy dish is like an instant tropical vacation, especially since your slow cooker does all the work.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 5h20m

Number Of Ingredients 11

2 red onions, cut into 1-inch wedges, root ends left intact
4 garlic cloves, smashed
2-inch piece fresh ginger, peeled and thinly sliced
4 pounds bone-in beef short ribs (about 6), cut in 3 1/2-inch pieces
1 1/2 cups dark-brown sugar
1 cup low-sodium soy sauce
6 tablespoons rice vinegar
1 tablespoon Sriracha or other chili sauce
3 cups 1-inch-cubed pineapple (1 pound)
Cooked white rice, for serving
Chopped scallion greens, for serving

Steps:

  • Place onions, garlic, and ginger in a 5- to 6-quart slow cooker. Top with short ribs in a tight layer. In a medium bowl, whisk together brown sugar, soy sauce, vinegar, and Sriracha and add to slow cooker. Cover and cook on high until ribs are almost tender, 4 hours. Add pineapple and cook until pineapple is tender, 1 hour.
  • With a slotted spoon, transfer ribs, pineapple, onions, and ginger to a platter and tent with foil. With a ladle, skim fat from cooking liquid. Serve ribs and pineapple mixture with rice; drizzle with some cooking liquid and sprinkle with scallions.

Nutrition Facts : Calories 867 g, Fat 62 g, Fiber 2 g, Protein 34 g, SaturatedFat 26 g

SPICY SOY GLAZED SHORT RIBS (SLOW COOKER)



Spicy Soy Glazed Short Ribs (Slow Cooker) image

The flavor on these ribs is slightly sweet, slightly spicy, and the meat melts in your mouth. Definitely easier than the traditional method of hours long attended cooking. These can be served as an appetizer/party dish (would serve 6) or as an entree (would serve 4). From Secrets of slow cooking.

Provided by Chandra M

Categories     Meat

Time 6h30m

Yield 4-6 serving(s)

Number Of Ingredients 16

3 1/2 lbs beef short ribs
1/2 cup water
2 bunches scallions, thinly sliced diagonally
1 garlic clove, minced
1 inch fresh ginger, peeled and minced
1/3 cup soy sauce
1/4 cup rice vinegar
1/4 cup molasses
1/4 cup brown sugar
1/4 cup chili-garlic sauce
1/4 cup hoisin sauce (or plum sauce)
2 limes, juice of
1 tablespoon toasted sesame oil
1 teaspoon cayenne pepper
1/2 teaspoon fresh ground black pepper
2 tablespoons sesame seeds

Steps:

  • Trim excess fat off ribs.
  • In a heavy skillet over medium-high heat, brown the ribs on all sides in batches. Transfer browned ribs to an oval slow cooker (for a better fit, but round may be used).
  • Deglaze the skillet with 1/2 cup water and pour the resulting liquid over the ribs.
  • In a medium bowl combine half of the scallions and all remaining ingredients except the sesame seeds. Stir until the sugar is dissolved, pour over the ribs.
  • Cook on the low setting 6 hours or until the meat is tender (some will fall from the bone).
  • Toast the sesame seeds in a small skillet until lightly browned. Transfer to a bowl to cool and set aside.
  • Serve the ribs with some of the sauce, sprinkle with the sesame seeds and remaining scallions.

SPICY SLOW-COOKER THAI STYLE RIBS



Spicy Slow-Cooker Thai Style Ribs image

Succulent slow cooked pork ribs are glazed with a Thai-style sweet, sour and spicy sauce - a mouthwatering dinner for a crowd.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h35m

Yield 24

Number Of Ingredients 12

5 lb pork loin back ribs
1 teaspoon salt
1 teaspoon freshly ground pepper
3/4 cup frozen (thawed) orange pineapple-apple juice concentrate (from 12-oz can)
1/4 cup finely chopped fresh cilantro
1 tablespoon packed brown sugar
1 tablespoon finely chopped gingerroot
3 tablespoons creamy peanut butter
2 tablespoons soy sauce
2 teaspoons Sriracha sauce
3 cloves garlic, finely chopped
Fresh cilantro sprigs, if desired

Steps:

  • Spray 6- to 7-quart oval-shaped slow cooker with cooking spray. Cut rib racks in half. Sprinkle ribs with salt and pepper. In small bowl, mix remaining ingredients except cilantro sprigs. Place ribs in slow cooker, spooning sauce over each layer of ribs.
  • Cover; cook on Low heat setting 8 hours or until tender and pork is no longer pink next to bones. Remove ribs from slow cooker; skim fat from cooking liquid. Strain cooking liquid.
  • Set oven control to broil. Spray broiler pan rack or large roasting pan with cooking spray. Place ribs in pan, overlapping slightly. Heavily brush ribs with 1 cup of the strained cooking liquid. Broil with ribs about 5 inches from heat 1 to 2 minutes or until glazed.
  • Meanwhile, in 2-quart saucepan, heat remaining cooking liquid over medium-high heat 6 to 8 minutes or until thickened. Cut ribs into serving pieces; serve with sauce. Garnish with cilantro sprigs.

Nutrition Facts : Calories 290, Carbohydrate 2 g, Fat 1 1/2, Fiber 0 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 300 mg

HONEY SOY SHORT RIBS WITH SPICY PEANUT GLAZE



Honey Soy Short Ribs With Spicy Peanut Glaze image

Tender beef short ribs, braised in a honey soy sauce topped with a spicy peanut glaze and served over warm jasmine rice.

Provided by Annacia

Categories     Meat

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 17

5 lbs beef, short tibs cut into 4-oz portions
1 cup soy sauce
1/4 cup rice wine vinegar
3 garlic cloves, minced
1 tablespoon peeled and minced ginger
1/2 cup tbsps honey
1 tablespoon honey
1 quart water
1/2 cup sliced green onion
3/4 teaspoon crushed red pepper flakes
1/4 cup fresh coconut juice (can use orange juice)
1/4 cup hoisin sauce
2 tablespoons fresh lemon juice
1 cup salted peanuts, chopped
1/2 cup peanut butter
1 tablespoon thai hot sauce
jasmine rice

Steps:

  • Preheat the oven to 350 degrees F.
  • In a Dutch oven on high heat sear the short ribs until browned then add soy sauce, hoisin, vinegar, garlic, ginger, 1/2 cup honey, water, green onion, crushed red pepper, and 2 tablespoons of the coconut or orange juice.
  • Braise the ribs covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees.
  • Drain the fat off of the cooking liquid and discard. In a bowl add the peanut butter and place into the microwave for 30 seconds to soften, add the hot sauce, honey and stir.
  • Spread a thin layer of the peanut butter and honey mixture over the top of the rib and then coat with the crushed peanuts.
  • Bake the peanut crusted ribs for another 10 minutes, until the short ribs are heated through and glazed. Serve over rice and pour a small ladle of the braising liquid on top of the ribs. Garnish with scallions.

Nutrition Facts : Calories 4581.1, Fat 447.5, SaturatedFat 174.6, Cholesterol 562.3, Sodium 5142.6, Carbohydrate 71.4, Fiber 8.1, Sugar 50.7, Protein 76.8

SWEET SOY-GRILLED SHORT RIBS



Sweet Soy-Grilled Short Ribs image

Provided by Steven Raichlen

Categories     Beef     Ginger     Fourth of July     Father's Day     Sake     Summer     Grill/Barbecue     Soy Sauce

Yield Makes 4 servings

Number Of Ingredients 8

1 cup sugar
3/4 cup Chinese oyster sauce
1/2 cup soy sauce
1/2 cup sake (Japanese rice wine), Chinese rice wine, or dry sherry
3 cloves garlic, minced
1 piece (1 inch) peeled fresh ginger, minced
2 scallions, white parts minced, green parts thinly sliced
About 3 pounds bone-in individual beef short ribs, cut crosswise into 1/2-inch-wide pieces

Steps:

  • 1. Place the sugar, oyster sauce, soy sauce, sake, garlic, ginger, and scallion whites in a large, nonreactive mixing bowl and whisk to mix. Stir in the short ribs. Cover the bowl and let the ribs marinate in the refrigerator for 1 to 2 hours.
  • 2. Set up the grill for direct grilling and preheat to high; use the Mississippi test* to check the heat.
  • 3. When ready to cook, brush and oil the grill grate. Place the short ribs on the grate and grill until sizzling and darkly browned on the outside and cooked to taste, 3 to 4 minutes per side for medium.
  • 4. Transfer the ribs to a platter or plates, sprinkle the scallion greens on top, and serve.
  • *When the fire is burning on high, you will be able to count to only two or three Mississippis before the intense heat forces you to snatch your hand away.
  • Variation
  • How to cook full-size Sweet Soy-Grilled Short Ribs:
  • You'll need about 3 to 4 pounds of bone-in individual short ribs. Make the marinade following the directions in Step 1, then marinate the short ribs for 3 to 4 hours. Set up the grill for indirect grilling and preheat to medium (325° to 350°F). When ready to cook, brown the ribs on both sides directly over the fire before moving them to the center of the grate, over the drip pan and away from the heat, and covering the grill. The ribs will be tender and cooked through after 1 1/2 to 2 hours. If the ribs start to brown too much halfway through cooking, wrap them in aluminum foil.

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