These ribs marinate all night and then slow-cook all day to get their incredible flavor.
Slow-Cooker Size: 6-quart
3 1/2 pounds pork baby back ribs, racks cut in half
1 (11.5-ounce) can frozen orange-pineapple-apple juice concentrate, thawed and undiluted (we tested with Welch's)
3/4 cup soy sauce
1/4 cup creamy peanut butter
1/4 cup minced fresh cilantro
2 tablespoons minced fresh ginger
1 garlic clove, pressed
2 teaspoons sugar
Garnish: fresh cilantro sprigs
How to Make It
Place ribs in a large shallow dish or zip-top freezer bag.
Combine juice concentrate and next 6 ingredients in a small bowl with a wire whisk. Reserve 3/4 cup mixture in refrigerator for dipping. Pour remaining mixture evenly over ribs; cover or seal, and chill 8 hours, turning occasionally.
Remove ribs from marinade, discarding marinade. Place 1 rack of ribs in bottom of a 6-quart slow cooker; stand remaining rib racks on their sides around edges of slow cooker. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 5 hours.
Microwave reserved 3/4 cup sauce in a 1-cup glass measure at HIGH 1 to 1 1/2 minutes or until thoroughly heated, stirring once. Serve with ribs. Garnish, if desired.
Stand Your Ribs: Standing these ribs along the sides of your slow cooker gives them direct contact with heat, so they'll have crispy brown edges like ribs that have smoked for hours.
I made this yesterday in the crockpot. i just threw everything in and cut the ingredients down a little because i didnt reserve any sauce. i left the sugar out because there was already plenty of sugar in the juice concentrate. It was tender and delicious and so flvorful, me and my husband loved it.
We love these ribs! I have made them a few times and changed the kinds of peanut butter and juices, and this combination seems to work the best, although we have discovered that using all natural or homemade peanut butter does not seem to work in favor of the flavor. I thought it would, but it really doesn't, and lends an almost burnt plastic flavor to the ribs.
These ribs were really good. I wasn't able to cook them the way that the recipe called for since I wanted to leave the house and have dinner on. I put them on low for 7.5 hours, and the meat fell off the bone. I'll probably make this recipe with a pork roast next time since it fell apart (probably due to the way I cooked it). I added some Sriracha in the jar with the green lid (not as spicy as the stuff in the bottle), I used almond butter instead of peanut butter, and I was only able to find orange-mango juice concentrate. I topped the cooked pork with diced green onions and cilantro. Everyone loved it! Will definitely make again.
Very good. I don't have a grill, so making ribs with a lot of flavor is hard to do. The ribs were tender and not too sweet. My husband and I love Thai food, and this is a great recipe to have when we're craving Thai.
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