Spicy Soy-Ginger Riblets
The day before:
- Line a 15x10x1-inch baking pan with foil. Sprinkle Ginger Rub evenly over ribs; rub in with your fingers. Cut ribs into single-rib portions. Place ribs in the prepared baking pan. Cover and chill overnight.
- For sauce, in a medium bowl combine broth, chili sauce, onion, soy sauce, tapioca, vinegar, chile pepper (if desired), ginger, and garlic. Transfer to a storage container; cover and chill overnight.
- Preheat broiler. Broil ribs about 4 inches from the heat about 16 minutes or until brown, turning once halfway through broiling. Drain off fat. Transfer ribs to a 5- to 6-quart slow cooker with a car adapter; pour sauce over ribs. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
- Tightly cover slow cooker and tote in an insulated carrier. At the tailgating site, plug slow cooker into car adapter and keep ribs warm on warm-heat setting. Provide moist towelettes when serving.
From the Test Kitchen
To make eating the ribs easier, have your butcher saw the ribs in half crosswise (across the bone) for smaller rib portions.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
5- to 6-quart slow cooker with a car adapter
- In a small bowl stir together brown sugar, ginger, salt, garlic powder, onion powder, cinnamon (if using), crushed red pepper, and black pepper.
Nutrition Facts (Spicy Soy-Ginger Riblets)
- Per serving:
- 262 kcal ,
- 18 g fat
- (7 g sat. fat ,
- 2 g polyunsaturated fat ,
- 8 g monounsaturated fat ),
- 64 mg chol. ,
- 779 mg sodium ,
- 8 g carb. ,
- 5 g sugar ,
- 14 g pro.