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| Apple and soy pork ribs |
From one extreme to another. Last week a vegetarian's delight was a
carnivore's nightmare. So this week I hop to the other end of the scale
and make some of those veggie-lovers a bit agitated. Well, a lot. Ribs
ribs ribs, London is full of great spots to eat, Pitt Cue in my opinion
leading the charge with their mega-saurus 'Flintstones' style ribs -
enough to scare away any animal lover away. Sweet, American style ribs
aren't the only thing on my mind. Asians love ribs - it's a common dim
sum treat, in small bite size wonders, as well as the original cut for
sweet and sour (or at least Grandma Lo's style). Pork rib, beef rib,
short ribs my my. I actually had some ribs from my visit to the butcher
in attempt to make a brulee pork belly confit from one of my favourite
blogs 'Lady and Pups' which I highly recommend. A true Asian at heart, I
couldn't let the ribs go to waste so looked in my cupboard and fridge
to see what I could rustle up for a blog post.
My
boyfriend got a slow cooker for Christmas from his parents, which deep
down he knows is more of an extra present for me given I take over
everything in the kitchen. Craving for Pitt Cue without the queue, we've
made some awesome pulled pork burgers - but now its time for these
ribs. Apple sweet with chilli sauce draped over melt in your mouth ribs
is perfect with simple jasmine rice. I love the simplicity of the slow
cooker- chuck it in, switch it on and leave it for a few hours. Coming
home to the smell of this is insanely welcoming - and the thought of the
meat falling off the bone with a simple nudge of a spoon is
slightly...erotic? (Worrying?)
It has the
make ahead ease factor if you're planning a dinner party after work, pop
this on the cooker before you leave work and you're good to go.
