I'm not going to be embarrassed by the number of replacements I had to make. Living in Mexico sometimes limits the availability of ingredients (besides using what I had on hand without going to the market), but the essence of the recipe is his and I can't tell you how much my son and I loved these ribs. It is served over rice with peas and carrots, plus some leftover Mexican rice mixed in. Now, cooking ribs until tender can be a little fussy, unless you have a slow cooker.
Then you don't have to do anything. I can't say enough good things about this recipe. I serve it over coconut rice and a side of Asian cucumbers. The meat was fine.
Since they were in a pot full of fat from the meat, there was no way to thicken it. I'll try again, but I'll throw away the fat and then make a sauce. I followed this recipe, just added a little orange, sweet peppers cut into julienne, a little Worcestershire sauce and I also added whole jalepeño to give it a smoky touch, but not all the heat. I omitted red pepper flakes because I didn't have any.
This is the *star* recipe from our house. Every time I ask my husband what he wants for dinner, he mentions this recipe. So now it's one of our “favorites”. However, I would like to do this next week.
I'm from the Netherlands and ribs aren't that common here. I can find exactly what it translates to in Dutch, but it just isn't sold here, or at least I can't find it. We're allergic to tomatoes and now we're trying to avoid them. It's very difficult when it comes to a good barbecue.
We just ate our veal ribs, and I don't miss the tomatoes at all. I'm not a good cook, but they were very easy to make and were a success for everyone. I used boneless ribs. Absolutely magical!.
It is essential to cook it if you like good veal ribs. I cooked for 7 hours on low heat and lasted 30 minutes at high temperature according to the instructions and it turned out perfect. The taste is very good, not too sweet, which is good. You can cut meat with a fork.
Do I need to brown the ribs BEFORE cooking them in a slow toaster (I always do it that way with other recipes, but I'm not sure of the difference, TBH)? I cooked this for the first time and didn't brown the ribs first. I cooked it according to the instructions and it came out perfect. Very tasty, but it had a lot of fat from the ribs and I didn't know how to get it out of the sauce. My leftovers will go to the fridge and then I can remove the fat.
I thought I had everything I needed to do this. Turns out the ribs I bought were country-style PORK ribs. I was a little worried that it wouldn't come out. I reviewed a book I have about substitutes and it told me what to do.
Since I was only preparing 2 servings, I reduced the cooking time by 2 hours. I made some teriyaki rice with chicken, Roni to accompany. Added to the list of excellent dishes. My sister bought this item for me, I don't know what it's called, but it looks like a big measuring cup.
It has a long, narrow spill spout with a rubber stopper and a strainer that covers the large opening at the top. I cook a lot on low heat with fatty cuts of beef and pork. Anyway, you pour the juice into the strainer opening with the stopper on the narrow spill spout. Separate meat juice from fat.
Unplug the narrow nozzle and pour. All fat remains in the measuring cup. Put the juice back in the pot and then thicken if you want. You can find this article on the Internet.
It really comes in handy if you don't like greasy sauce. I haven't tried the recipe, it's still cooking but it smells fantastic. Waiting patiently So I'm a little worried. I've followed everything to the letter, but my sauce is nothing like yours.
It looks like soy sauce. Unfortunately, we can't answer this with certainty, as we've never tried to freeze it ourselves. Use your best judgment to freeze and reheat. I have a lot of ribs in the freezer to use, but they aren't cut transversely as the recipe suggests.
Can I continue to use this recipe? I know you've recommended to people that adding cornstarch sooner or later was appropriate. The first time I prepared this, I had trouble getting the sauce to thicken in the slow cooker with the rest of the ingredients. Did you just add cornstarch to the meat or did you remove the contents and thicken the sauce on its own? Unfortunately, without further prescription testing, I can't answer for sure. As always, use your best judgment regarding replacements and modifications.
I've made this recipe twice (this version with ribs and the version you don't use with beef). Both times I followed the recipe to the letter and there was a lot of sauce that wasn't very thick. When I was making the Korean version of beef, my father asked me if I was making beef stew. I added more cornstarch, but it didn't really help.
I was wondering what you would suggest. Even though it was tasty, I couldn't get the sesame seeds or sauce to stick to the meat like in your photos. Michael, it's completely normal, you can actually remove fat as needed. I'm doing this right now, what is your preferred method for adding the cornstarch mix? With the meat in or out? I want to do it just like you.
A really bad recipe. I tried it and it tasted like roasted meat. You don't need meat broth or brown sugar. If you want it to taste more authentic, use white sugar and it requires more sesame oil.
There shouldn't be a noticeable difference. As always, use your best judgment. No, it won't be the same. I recommend increasing the quantity as needed.
May I ask you to clarify what kind of beef ribs they are? There are ribs and ribs in plate and they definitely differ in price, and I'm sure I could make both work with a few settings, but I was curious to know which ones you used. Unfortunately, without more prescription testing, we can't answer with certainty. Place the ribs in a slow cooker. Add brown sugar, soy sauce, chili and garlic sauce, and water.
Cover and simmer for 7 to 9 hours, turning once in half to ensure that all sides of the ribs absorb the sauce. Dry your ribs with clean towels. Lightly season the ribs on both sides with salt and, more generously, with black pepper. Heat the oil in a Dutch oven over medium-high heat until it shines.
Add the ribs in a single layer, working in batches if necessary to avoid clumping up the pot. Brown well on all sides, then transfer to a plate and set aside. Pour in all but 2 tablespoons (30 ml) of fat from the Dutch oven. I had been wanting to try cooking ribs for a while and this recipe seemed so easy that I decided to try it.
Slow cooker ribs are MUCH easier to make than braising beef ribs in an oven or on a stove. Be sure to get the short rib English cut, which leaves a large rib on each piece of meat; ribs cut on the side should be avoided, as each piece of meat will have several bones cut in a cross shape. I have used this recipe many times to make ribs and, in fact, I use country ribs, since they are boneless but very tasty. I noticed that my ribs had a lot of fat on the top, so before adding the cornstarch, I used a ladle to scoop out most of the extra fat.
My God, I made it for dinner tonight and my only regret is that I didn't use the amount of ribs that the recipe called for because I never do it when I try a recipe for the first time because of the cost. The oven method should have the braised ribs ready in about three hours, check around two and a half hours to see how tender the meat is. If I am at home all afternoon and want to start cooking the ribs at 3 in the afternoon so that they are ready to eat at 7 in the afternoon, I will use the oven. Serving these ribs in a delicious sauce is as easy as reducing the cooking liquid on the ribs.
Dredging the ribs with flour helps the sauce to stick to the ribs and creates an incredible sticky crust on the meat that is distinctly Asian. I wanted to make ribs because I have a lot of them in my freezer (a family of cattle farmers) but I had no way to cook them. Braised ribs in a bath of spices, soy sauce and rice wine until the meat is tender and detached from the bone. .