This recipe dates back to circa 1300 from China in a city called Nanjing during the Ming dynasty. It was said to be the favorite dish of Zhu Yuanzhang, the Hongwu Emperor. Some say Zhu himself invented the crock pot and had a part in creating this delicious dish.
So first off this is what you'll need:
1/4 cup sesame oil
1-2 tablespoons of ginger
4 cloves of garlic, chopped
Bag of green onions chopped. Green and white parts
2/3 cup of brown sugar
1/2 cup of chili sauce
1/2 low sodium soy sauce
1/3 cup of rice win vinegar
1/4 cup of honey
Couple table spoons of Siracha's garlic pepper sauce (optional)
1 Jalepeno (optional)
1/2 cup of water
salt and freshly cracked blacked pepper
1 tablepoon of corstarch
And about 5 lbs worth of pork ribs
(not pictured: honey, brown sugar, and water)
Do some stuff and things:
1) Chop up all your ingredients
2) Throw the sesame oil in a pan and saute the onions, garlic, and ginger for about a minute on medium-high heat. Then throw all your other liquids in and stir for about 5 minutes.
3) Rib prep. Take off the silvery membrane on the backside of the ribs. I usually use a rounded end of a fork or spoon inserted underneath to break it free. Once you get enough to grab just peel it back until you get it completely off. Use a paper towel to grab it. Makes it much easier.
Now coat it with some salt and freshly cracked pepper
4) Throw it all in the pot and let it cook for 6-8 hours on low. I had to cut up the ribs to make them fit.
5) Once done you can take the remaining sauce to a pan and thicken it with a mixture of cornstarch and water. If you like a crispier texture broil that slab
That's it. I'll post pics after it's done.
Cheers!
So first off this is what you'll need:
1/4 cup sesame oil
1-2 tablespoons of ginger
4 cloves of garlic, chopped
Bag of green onions chopped. Green and white parts
2/3 cup of brown sugar
1/2 cup of chili sauce
1/2 low sodium soy sauce
1/3 cup of rice win vinegar
1/4 cup of honey
Couple table spoons of Siracha's garlic pepper sauce (optional)
1 Jalepeno (optional)
1/2 cup of water
salt and freshly cracked blacked pepper
1 tablepoon of corstarch
And about 5 lbs worth of pork ribs
(not pictured: honey, brown sugar, and water)
Do some stuff and things:
1) Chop up all your ingredients
2) Throw the sesame oil in a pan and saute the onions, garlic, and ginger for about a minute on medium-high heat. Then throw all your other liquids in and stir for about 5 minutes.
3) Rib prep. Take off the silvery membrane on the backside of the ribs. I usually use a rounded end of a fork or spoon inserted underneath to break it free. Once you get enough to grab just peel it back until you get it completely off. Use a paper towel to grab it. Makes it much easier.
Now coat it with some salt and freshly cracked pepper
4) Throw it all in the pot and let it cook for 6-8 hours on low. I had to cut up the ribs to make them fit.
5) Once done you can take the remaining sauce to a pan and thicken it with a mixture of cornstarch and water. If you like a crispier texture broil that slab
That's it. I'll post pics after it's done.
Cheers!
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