Give pork ribs Asian flair with the addition of soy sauce, ginger, and five-spice powder. If the flavor combo hasn't already won you over, the fact that this rib recipe is made in the slow cooker for maximum ease will.

Source: Better Homes and Gardens
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Five-Spice Ribs with Cabbage Slaw

Ingredients

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Directions

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  • Trim fat from ribs. Sprinkle meat with Chinese five-spice powder. Place in a 4- to 5-quart slow cooker.

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  • In a small bowl stir together the water, the soy sauce, honey, and crushed red pepper. Pour over meat in cooker. Add ginger and garlic. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

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  • Using a slotted spoon, transfer ribs to a serving platter; cover to keep warm. Skim fat from cooking liquid. Strain cooking liquid; discard solids. To serve, drizzle some of the cooking liquid over ribs. Top with Crunchy Cabbage Slaw.

Nutrition Facts (Five-Spice Ribs with Cabbage Slaw)

570 calories; 34 g total fat; 6 g saturated fat; 5 g polyunsaturated fat; 11 g monounsaturated fat; 166 mg cholesterol; 817 mg sodium. 827 mg potassium; 16 g carbohydrates; 2 g fiber; 13 g sugar; 46 g protein; 0 g trans fatty acid; 1639 IU vitamin a; 80 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 39 mcg folate; 2 mcg vitamin b12; 94 mg calcium; 3 mg iron;

Crunchy Cabbage Slaw

Ingredients

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Directions

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  • In a large bowl combine green cabbage, red cabbage, red sweet pepper, and yellow sweet pepper.

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  • For dressing, in a screw-top jar combine oil, vinegar, maple syrup, celery seeds, salt, and black pepper. Cover and shake well. Pour dressing over cabbage mixture; toss to coat. Serve immediately or cover and chill for up to 3 days,

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