Chinese Style Country Ribs
I put these in the crockpot on warm for a few hours and they fell off the bone, and everyone wanted more. The marmalade makes the juice a nice thick consistency, besides adding a wonderful taste.
I put these in the crockpot on warm for a few hours and they fell off the bone, and everyone wanted more. The marmalade makes the juice a nice thick consistency, besides adding a wonderful taste.
- Carbohydrate 11.6668311453465 g
- Cholesterol 272.155422 mg
- Fat 79.6369607025 g
- Fiber 0.172249774129161 g
- Protein 53.3212034242855 g
- Saturated Fat 25.617614620725 g
- Serving Size 1 1 Serving (367g)
- Sodium 618.444029281628 mg
- Sugar 11.4945813712174 g
- Trans Fat 11.4944012379 g
- Calories 988 calories
Step-by-step
- Combine Soy Sauce, Marmalade, ketchup, and garlic.
- Brush on both sides of the ribs.
- Place in slow-cooking pot.
- Pour remaining sauce over all.
- Cover and cook on low for 8-10 hours.
Undercooking pork spareribs in a slow cooker often leads to tough, chewy meat that resists shredding. Long, low-temperature connective tissue breakdown requires at least eight hours at a low setting to render collagen into gelatin successfully. Orange marmalade in the braising liquid contains high sugar concentrations that caramelize quickly if subjected to direct heat, making slow, indirect moisture cooking mandatory to prevent acrid scorching.
Handling Leftovers and Second-Day Meals
Shredding leftover pork immediately after chilling yields cleaner separation than trying to pull cold meat from the bone. Sealed airtight containers keep cooked pork safely in the refrigerator for three to four days at 40 degrees Fahrenheit or lower. Freezing extends storage up to three months, though high-sugar sauces can separate upon thawing. Restoring frozen portions requires gentle stovetop warming over medium-low heat with two tablespoons of water added to reconstitute the thickened marmalade glaze without burning.
- Reheat refrigerated portions to an internal temperature of 165 degrees Fahrenheit to ensure safety.
- Skim solidified fat from the surface of chilled cooking juices before reducing the sauce.
- Add a splash of unseasoned rice vinegar to leftovers to balance the concentrated sugar content.
