This is a recipe from about.com (I did a search for a Crock Pot pork rib recipe). The recipe can be found here. I had some extra pork ribs (they came in a 3.5 pound package and I only needed one pound for the recipe I’m making tomorrow), so I decided to try this recipe tonight. I added about 1/4 cup of diced, purple onion that had been sauteed in olive oil, instead of the green onions, because I didn’t have any green onions on hand. I also used fresh grated orange peel, instead of the dried, because I DID have that on hand. I used about 1 Tbsp. freshly grated peel, and the the flavor was just perfect, just enough tangy orange flavor to balance the smoky sweetness of the hoisin sauce.
I knew today was going to be hectic, so I threw these in the Crock Pot this morning and only had to throw together a couple of quick sides when I got home. I roasted some cauliflower in the oven (recipe here), threw some rice in the cooker (Lundberg’s Black Japonica blend), some frozen edamame in the microwave and some turnips on the stove (boiled in chicken stock until soft and then mashed like potatoes – one of the kids’ favorites) and we had a veritable Asian-inspired buffet!
This entire meal was a hit with all four of us. The pork was delicious – even borderline vegetarian Girl said so! We’ll have the leftovers for lunch tomorrow.
Boy REALLY loved this dinner. He’s never met a meat he didn’t like, and he LOVES edamame.