Crock Pot Asian-Style Short Ribs

From: jadelabyrinth

On May 23, 2008

My husband liked this. He said he'd eat it again, but that it didn't really taste Asian to him. I will probablly not make it again though, looking for a recipe with a more Asian taste as well.

From: Nado2003

On Apr 2, 2008

The combination of ingredients was excellent. The smell in the house while this was cooking was intoxicating. My son could not wait to eat this dish. As far as ribs goes this is one of the best I've ever had. I sprinkled the ribs with black peper, cayenne pepper and five-spice powder, then grilled them to get a smoky flavor, then put them to the crock pot and added the rest of the ingredients mixed together as a sauce on top. Thank you.

From: Picholine

On Jul 23, 2003

The sauce had a nice mellow flavor and the meat was quite tender. We enjoyed this, but next time we'll cook it on a bit higher setting (meat was borderline rare) and throw in some garlic to give it a boost.

From: BeachGirl

On Jul 15, 2003

Very, very tender...in fact the most tender ribs I've ever eaten from a crockpot. Although I was worried that there wasn't enough liquid, the ribs turned out delicious and browned. I used country pork ribs, as I cannot get short beef ribs here, and made half the recipe. Using High heat, ribs were "falling off the bone" tender in under 4 hours. There was very little juice left in the crockpot, but I believe cooking them in so little liquid made them even better than cooking them in lots of liquid. The liquid would make a good basting sauce for the grill. next time I may add even a little more brown sugar. Good recipe!