- 1 medium onion, chopped
- 1 red pepper, stemmed, seeded and chopped
- 6 garlic cloves, peeled and crushed
- 2 teaspoons fresh ginger, minced
- 2 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 8 ounces apricot or peach jam
- 6 ounces frozen pineapple concentrate
- 1/4 cup plus 2 tablespoons soy sauce
- 1/4 cup dark brown sugar
- ¼ cup rice vinegar plus 1 tablespoon
- 1 teaspoon grated lime zest
- 1/4 teaspoon red pepper flakes (optional)
- 4 lbs baby back ribs (2 pieces)
- salt and ground black pepper
- 1 tablespoon cornstarch
- 2 tablespoons fresh cilantro, chopped
INSTRUCTIONS:
- Place the onion, pepper, garlic, and ginger in a food processor and pulse until finely chopped, about 8 pulses.
- Heat the oil in a medium frying pan over medium-high heat. Add the vegetable mixture and tomato paste and cook, stirring occasionally, until it is softened and slightly brown, about 7 minutes.
- Stir in the jam, frozen juice, soy sauce, sugar, 1/4 cup vinegar, lime zest, and red pepper flakes. Bring to a simmer and cook until thickened, about 5 minutes.
- Pat the ribs dry with paper towels and season with salt and pepper. Stand upright in the slow cooker, winding them around in a spiral, meaty side toward the wall of the cooker. Pour the sauce over the ribs.
- Cook on low for 4 to 5 hours until tender.
- Transfer the ribs to a cutting board, tent with foil and let rest for 20 minutes.
- Let the cooking liquid settle 5 minutes and pour off the fat. Strain through a fine-mesh sieve into a medium pot. Bring the sauce to a simmer and cook down until it measures about 1 ½ cups, about 5-10 minutes. Whisk the cornstarch and the remaining 2 tablespoons soy sauce together in a small bowl, then stir into pot. Cook until the sauce is glossy and thickened, about 2 minutes.
- Stir the remaining tablespoon of vinegar into the sauce and correct the seasoning. Slice the ribs between the bones and toss with the sauce.
- Serve on a platter garnished with cilantro.
Source: Cook Like James
Share It To Your Friends!
Loading...
