Slow Cooker Honey Garlic Soy Spare Ribs

The South has long been known for its hearty, soul-warming dishes that have a rich history rooted in tradition. And when it comes to these traditions, barbecued ribs are at the forefront.

But have you ever thought of introducing an Asian twist to this beloved southern delicacy?

Enter the Slow Cooker Soy Spare Ribs—a fusion of flavors that promises a mouthwatering experience.

Let’s delve into this delightful culinary concoction!

Smoked Ribs

Homemade BBQ Sauce for Pork Ribs

Rib Rub

From Smokehouse to Slow Cooker

The traditional method of making ribs in the South typically involves a smokehouse and hours of patiently waiting for that perfect tender texture.

But in the fast-paced world we live in, many are seeking quicker, yet equally flavorful alternatives.

The slow cooker, with its ability to tenderize meats over extended periods, emerges as the hero in this scenario.

Slow-cooked ribs, when done right, can rival even the best smokehouse versions, providing a juicy and fall-off-the-bone experience.

A Fusion of Flavors

Asian cuisine, particularly the flavors inherent in soy sauce, offers a rich, umami taste that is both distinctive and satisfying.

By infusing southern ribs with this soy-based marinade, you’re ensuring a melding of east-meets-west, creating a unique dish that’s bound to become a favorite.

• Dark Soy Sauce: A staple in many Asian kitchens, dark soy sauce brings depth, color, and a richer flavor profile compared to its lighter counterparts. This key ingredient enhances the meaty flavor of the ribs.
• Sweet Soy Sauce: Providing a balance to the potent taste of dark soy sauce, sweet soy sauce adds a touch of caramelized sweetness that pairs perfectly with the natural flavors of baby back ribs.
• Raw Honey: Nothing screams southern cooking like the inclusion of raw honey. This natural sweetener not only complements the salty notes of the soy sauces but also provides a sticky glaze that’s finger-licking good!

The Spices That Elevate

A good dish isn’t just about the main ingredients; it’s about the spices that elevate the dish to new heights.

• Garlic: Universally adored for its aromatic properties, minced garlic, when combined with soy and honey, provides a rich backdrop that teases the palate.
• Onion Powder: A staple in many kitchens, onion powder offers a subtle sweetness and depth of flavor.
• Paprika Powder: A dash of smokiness and vibrant color makes paprika a quintessential ingredient, adding a smoky undertone to the dish.
• Cumin: Bringing warmth and an earthy tone, cumin perfectly complements the robust flavors of the marinade.

The Slow Cooking Technique

Ribs are a testament to patience, and with the slow cooker technique, the magic truly unfolds.

As the hours pass, the ribs gradually soak in the flavors of the marinade, allowing each ingredient to shine.

Whether you opt for a long 7-8 hour cook on low or a shorter 4-5 hour stint on high, remember to brush them periodically with that aromatic marinade, ensuring every inch of the rib is infused with flavor.

In Conclusion

The Slow Cooker Soy Spare Ribs recipe is more than just a dish; it’s an experience. It takes you on a culinary journey from the smokehouses of the South to the bustling streets of Asia.

And in the end, you’re left with a plate of ribs that not only satiates your hunger but also tells a story of flavors and traditions.

For those eager to expand their culinary horizons while still enjoying the comforts of southern cooking, this fusion recipe is a must-try.

So, dust off that slow cooker, gather your ingredients, and embark on this flavor-packed adventure.

Your taste buds will thank you!

Ingredients:

• 1 rack of baby back ribs
• 4 cloves of garlic
• ¼ cup dark soy sauce
• ¼ cup sweet soy sauce
• ¼ cup raw honey
• ½ tsp. onion powder
• ½ tsp. paprika powder
• ½ tsp cumin

Directions:

Combine the onion powder, paprika powder and cumin, and rub the ribs with dry rub.

Mince the garlic and add the dark soy sauce, sweet soy sauce and honey. Mix until well combined. Brush over the ribs. Save some of the marinade.

Cut the ribs in half and place them in the slow cooker. Cook for 7-8 hours on low or 4-5 hours on high.

Brush the rack of ribs every hour with the remaining marinade.

Frequently Asked Questions (FAQs)

Can I use a different type of rib?

While the recipe mentions baby back ribs, you can also use spare ribs or St. Louis style ribs. Just adjust the cooking time accordingly, as some cuts might be meatier and require a longer time to tenderize.

Is there an alternative to sweet soy sauce?

If you can’t find sweet soy sauce, you can substitute with regular soy sauce and add a bit more honey or a tablespoon of brown sugar to achieve the desired sweetness.

I don’t have a slow cooker. Can I still make this dish?

While the slow cooker provides convenience and a unique texture, you can also bake the ribs in an oven. Wrap them in foil, and bake at a low temperature (around 275°F or 135°C) for about 2.5 to 3 hours, occasionally brushing with the marinade.

What side dishes pair well with these ribs?

Classic southern sides like coleslaw, cornbread, or mashed potatoes complement these ribs beautifully. For an Asian twist, you can pair with steamed jasmine rice or a crisp Asian-style salad.

Can I prepare the marinade in advance?

Making the marinade a day in advance allows the flavors to meld together even better. Store it in an airtight container in the refrigerator until you’re ready to use.

I’m not a fan of honey. Can I use a different sweetener?

Molasses or maple syrup can be used as a substitute for honey. Each will add its own unique flavor profile to the marinade.

How can I make this dish spicier?

Feel free to add a dash of crushed red pepper flakes or a teaspoon of sriracha to the marinade for a spicy kick.

Can the ribs be grilled after slow cooking for a charred finish?

After slow cooking, place the ribs on a preheated grill for a few minutes on each side until they have a nice char. This adds a smoky flavor and crisp texture to the exterior.

How do I store leftover ribs?

Store any leftover ribs in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for up to 3 months.

What’s the difference between dark soy sauce and regular soy sauce?

Dark soy sauce is thicker, slightly less salty, and has a sweeter taste compared to regular soy sauce. It’s often aged longer and has a richer flavor and deeper color, making dishes more vibrant in appearance.