If you've never tried Chinese 5-Spice, then you need to. It. Is. AWESOME!!
I first discovered it when I made the Tangy Sweet Mango Spiced Chicken Thighs (which is still one of Heath's favorite recipes).
You can find it in most stores with all the other spices...this is the one I have...
...it's so good. I don't use it often, but whenever I see a recipe that calls for it, I always add it to my 'To-Be-Made' list.
Now, I used boneless country style ribs for this...next time I'll use traditional bone-in rack ribs. I don't know why I keep getting the boneless ribs when I prefer the rack, but I definitely think the rack would have been better.
Either way, it's a simple recipe that cooks itself in the slow cooker. You could just as easily grill your ribs though, if that's what you prefer. Or bake them...it really doesn't matter, just so you cover those bad boys in 5-spice. You'll see...you'll love it ;)
Ok well, I have laundry to do, then I need to pack for this weekend. One of the JO's on our boat is getting married in Pennsylvania tomorrow, so the CO's wife and I are heading out early tomorrow morning for Allentown. Heath and Jesse will follow later in the day in my car (they're not going to the wedding, they're just coming to meet up with me), then after the wedding, on Sunday, we're gonna head over to Hershey Park for the day. It's only an hour or so away from where the wedding is, so I figure, why not go? I've never been, and Jesse will love it (even though he's gonna be extremely disappointed once he sees the entire park isn't made out of chocolate, which is what he thinks).
Have a great weekend!
'Chinese 5-Spice Slow Cooker Ribs'
Source: Adapted from The Clothes Make The Girl
3-4 pounds pork or beef ribs
salt & black pepper
granulated garlic powder
Chinese five-spice powder
2 tablespoons rice vinegar
1 tablespoon soy sauce (or coconut aminos)
1. Sprinkle ribs generously with salt, pepper, and garlic powder. Rub a good amount of five-spice powder onto the ribs (the original recipe didn't have any measurements, but I'd say I used maybe 2 tablespoons).
2. Pour the rice vinegar and soy sauce into the bottom of a greased slow cooker. Add the ribs and cover. Cook on LOW for 8-10 hours (or high for 6 hours).
3. Chill the liquid left in the bottom of the slow cooker so the fat separates. Bring the remaining liquid to a boil, simmer for a few minutes, then use as a dipping sauce for the meat if desired.
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