How I love my slow cooker – chuck everything in in the morning and come home to dinner. I don’t cook ribs all that often, but when I do I generally use this recipe which I got from a Women’s Weekly slow cooker recipe book. It might look like a lot of ingredients but you’ll probably have most of them anyway, and you literally just throw everything in together. I generally hate recipes that start with ‘ask your butcher to …’ but in this instance it is actually a good idea to ask your butcher to cut the ribs short. You can of course do this at home, but quicker and easier to get her or him to do it for you. I serve the ribs with rice, bok choy, carrot, cucumber relish and home made naan bread, but have them with whatever accompaniments you like.
Ingredients:
2 kg beef short ribs
½ cup hoisin sauce
¼ cup soy sauce
¼ cup mirin
½ cup honey
2 strips orange rind
5 cm piece of ginger, grated
3 cloves garlic, crushed
1 fresh long red chilli, sliced thinly
2 teaspoons sesame oil
Method:
- Place the ribs in the slow cooker and set to low.
- Put all the ingredients into a jug and mix well. Pour over the ribs, give them a bit of a stir and place the lid on.
- Leave on low for 8 – 10 hours. Remove form the slow cooker and serve with the sauce.