sesame orange pork ribs

Are you ready for another great tasting meal for the slow cooker? Here is an easy recipe that has great flavor and is made with boneless country-style pork ribs. And, it is not made with barbecue sauce.  These ribs have an Asian flavor.

I purchased two packages, but the recipe may be increased based on the size of your family.

I made this recipe on a day I was home, as halfway through the cooking, I did add extra ingredients which rounded out the basic recipe.

To make these ribs, gather these ingredients:  3 pounds boneless country-style pork ribs, 10 ounces of orange marmalade, one jar of hoisin sauce, sesame oil, olive oil, one red pepper, 2 medium yellow onions, black pepper

Trim ribs to make certain that is no fat. To a multi-cooker, add 1 tablespoon olive oil and brown the ribs on all sides at 350 degrees.  While the ribs are browning in the cooker, in a small bowl, mix these ingredients:  marmalade, hoisin sauce, 1 tablespoon sesame oil.

 

When ribs are browned, pour sauce over the ribs.  Cover and cook for 4 hours on LOW.

Next, open the pot and strain the excess fat from the ribs and the pot.  Then add the following ingredients which have been sautéed on the stove-top–1 sliced red pepper and 2 medium yellow onions which have been seasoned with black pepper to taste. I cooked these just long enough to soften them and lightly tenderize the pepper.

Continue to cook on LOW for 3 1/2 hours.  Then, increase the temperature, stir the pot and cook on HIGH for one more hour.  Season with sesame seeds just before serving.

Serve with rice, noodles, mashed potatoes, or alone in a large bowl.

 

Beef roast in a multi-cooker

Sunday comfort food for a cold winter’s night is the theme of this recipe that I made a month ago.  We limit red meat in our home, and use it as a treat once or twice a year.  For those special nights, this is a great recipe that provides enough food for a family of six.

Begin with a 3 pound beef chuck roast and sear the meat in a multi-cooker at 350 degrees with 1 tablespoon olive oil.  Season the roast with salt and pepper to taste.  Add 3/4 cup chopped large yellow onion, 5-6 red potatoes cut into squares, 1/2 bag small carrots and 3 cups beef broth.  Cook for 8 hours on low.

Remove the meat from the pot and place on a dish while preparing the rest of the recipe. Separate from the vegetables. Mix 2 tablespoons Wondra Flour into 1/4 cup water.  Drain and separate the broth from the cooker, removing the excess fat.Return the broth to the cooker. Increase the cooker to 350 degrees to boil the liquid.  Add in the flour mixture twice if desired for thicker gravy.  Return the meat and vegetables to the pot and continue to heat through for 10-15 more minutes.  Serve.