Fishy Ribs with Asian Slaw

By Booper-2

Ingredients

• 1 rack baby back ribs
• 1 cup orange marmalade
• 1 cup orange juice
• 1/2 cup fish sauce
• 1/4 cup Sambal, or other Asian chili garlic sauce
• 1/4 cup or so of freshly grated frozen ginger
• zest and juice of 4 limes
• Asian Slaw

Details

Servings 4
Preparation time 10mins
Cooking time 240mins
Adapted from foodnetwork.ca

Preparation

Step 1

Preheat and prepare your slow cooker. In a medium bowl, whisk together the marmalade, orange juice, fish sauce, chili garlic sauce, ginger, lime zest and lime juice.

Prepare the ribs. Most racks have a tough membrane, called the fell, across the back side. Use a spoon handle to loosen this membrane and peel it off. This will make the ribs much more tender. Cut the rack in half and add, meat side down, to your slow cooker and drench with the sauce. Cook on high until the meat comes away easily from the bone, 3 to 4 hours. Remove the ribs to a plate and transfer the sauce to a saucepan over heat. Bring the works to a brisk simmer and cook to reduce and thicken, about 5 minutes.

Serve with a big helping of Asian Slaw in individual bowls or Chinese take out containers, top with the ribs and ladle over the concentrated sauce. Serve and share!