Crock Pot Asian-Inspired Back Ribs

 

Crock Pot Asian-Inspired Back Ribs
Author: Cibola Farms Kitchen
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Ingredients
  • 4 lbs. buffalo back ribs
  • 2 tablespoons soy sauce
  • 2 tablespoons ginger, minced
  • 1 tablespoon garlic, crushed
  • 1/4 cup hoisin sauce
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons instant minced onion
  • 1 tablespoon five-spice powder
  • 1/4 teaspoon cayenne pepper
Instructions
  1. Mix all ingredients except for ribs in crock pot. Add the ribs one at a time, coating them with sauce and stacking them as you go. Cover and cook on low for 8 hours.

 

Maple Braised Back Ribs

 

Maple Braised Back Ribs
Author: Cibola Farms Kitchen
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Ingredients
  • 3 lb. buffalo back ribs
  • 2 tablespoon cooking oil
  • 1 cup chili sauce
  • 1 can tomato sauce (14 oz.)
  • 1/3 cup cider vinegar
  • 1 cup chopped onion
  • 3-5 tablespoon maple syrup or honey
  • 1 tablespoon Worcestershire sauce
  • 1/2 tablespoon lemon juice
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1 1/2 teaspoon chili powder
  • 1/4 teaspoon ground pepper
Instructions
  1. Using a large saucepan, brown ribs in cooking oil over medium high heat; or coat ribs lightly with oil and brown quickly on a hot barbecue grill. Set browned ribs aside.
  2. Combine all remaining ingredients in a large mixing bowl to form sauce. Transfer sauce to a Dutch oven or shallow ovenproof baking dish with cover.
  3. Split ribs into 2 to 3 bone sections. Immerse ribs in a sauce in a single layer. If sauce appears to be insufficient add up to 1 cup of water.
  4. Cover Dutch oven or baking dish and bake in a 250°F oven for 3 hours. Agitate every hour or so. Add some additional water only if necessary.
  5. After 3 hours cooking turn off oven and allow ribs to remain there until room temperature is reached. Leave ribs in cooking dish overnight.
  6. Next day remove rib dish from the refrigerator and reheat at 300°F for one hour, or until ribs are heated through.
  7. Separate ribs from sauce and hold in warm oven. Thicken sauce by cooking at a low boil for about 15 minutes, or until desired thickness is reached. Remove ribs from oven and serve with sauce.

 

Slow Roasted Back Ribs

 

Slow Roasted Back Ribs
Author: Cibola Farms Kitchen
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Ingredients
  • 5-7 lbs. buffalo back ribs
  • Dry rub of choice
  • Kosher salt
  • 2 Turkish bay leaves
  • Barbecue sauce or basting sauce
Instructions
  1. Pat your ribs dry with some paper towels and liberally dust them with dry rub and salt. Place a bay leaf on top of the rack and tightly seal the ribs in heavy-duty aluminum foil. The ribs will release a lot of liquid while they roast so make sure to crimp ends well. Store ribs in the fridge for at least 2 hours and up to a day.
  2. When you are ready to roast the ribs preheat oven to 200°F. Place the ribs in a single layer on a rimmed baking sheet and put them in the oven for 6-8 hours. At halfway point flip the ribs over.
  3. When the ribs are done let them rest for 20 minutes. Turn on the broiler and adjust the oven rack so that it is 4-6 inches from the heating element.
  4. Open the packets and place the racks, bone-side up on a wire rack a top a foil-line rimmed baking sheet. Broil one rack at a time, about 4 minutes each. Brush on any sauce. If you want saucy ribs, cut each rib apart before slathering in sauce. Place the ribs under broiler for 2 more minutes or until browned evenly on each side. Chop ribs up and serve.