Sesame Pork Ribs
I love Asian flavors! This is kind of a funny recipe though. I found it on the Bell Plantation website promoting their PB2, a powdered low-fat peanut butter substitute. However, country pork ribs is not exactly a low-fat cut of meat, so although this recipe is reduced in fat, it's not exactly LOW fat!
I love Asian flavors! This is kind of a funny recipe though. I found it on the Bell Plantation website promoting their PB2, a powdered low-fat peanut butter substitute. However, country pork ribs is not exactly a low-fat cut of meat, so although this recipe is reduced in fat, it's not exactly LOW fat!
- Carbohydrate 120.937718749866 g
- Cholesterol 0 mg
- Fat 4.94824999999762 g
- Fiber 2.14431254467987 g
- Protein 5.0333949999572 g
- Saturated Fat 0.703042499999619 g
- Serving Size 1 1 Serving (271g)
- Sodium 1781.3994999999 mg
- Sugar 118.793406205186 g
- Trans Fat 0.340272499999239 g
- Calories 516 calories
Step-by-step
- Place onion in bottom of slow cooker.
- Combine brown sugar, soy sauce, catsup, honey, PB2, vinegar, garlic, ginger and red pepper flakes in a large bowl.
- Add ribs and turn to coat.
- Place ribs on top of onions in slow cooker.
- Pour sauce over ribs.
- Cover and cook on low for 5-6 hours.
- Place ribs on serving platter and sprinkle with sesame seeds and green onions.
- Serve with sauce on the side.
Swapping powdered peanut butter for traditional nut butter alters the viscosity and fat content of the braising liquid significantly, yielding a thinner sauce that relies entirely on brown sugar and catsup for its glossy finish.
- Layer sliced onions directly on the bottom of the ceramic insert to elevate the pork ribs at least half an inch above the heating element, preventing the sugary sauce from scorching during the five-hour cooking cycle.
- Toast the sesame seeds in a dry skillet over medium heat for precisely 90 seconds until fragrant, releasing essential oils that provide necessary crunch against the tender meat.
- Skim the surface fat from the resting cooking liquid using a wide spoon before serving the sauce on the side, ensuring a balanced mouthfeel rather than an oily coating.
Timing the final garnish just before plating keeps the chopped green onions crisp and vibrant. Refrigerate leftover meat within two hours in a shallow airtight container for up to four days.
