- 30 mins
- 3 hours
- Heat your crock pot to its highest setting. The above spices will lend an Asian flavor to an otherwise typical rib profile, but modify according to your preferences.
Measure equal parts of the spices you choose and mix in a small bowl. Taste test a tiny bit on the tip of your finger. Add or subtract as needed to achieve your desired level of heat.
- Rinse and dry the ribs thoroughly. Liberally massage them with kosher salt.
Next, massage dry rub onto ribs, covering them evenly.
Place your ribs longwise into the crockpot, lining the bottom and layer them. Do not add water. Cook according to your crockpot settings until rib meat falls away from the bone.
When ribs have completed cooking and it's almost time to eat, make your salad and sauce
For the chopped cabbage salad
Finely chop all salad ingredients and set aside. Do not dress salad until you have plated the ribs. When the ribs are plated, add the dressing and mix the salad. Serve immediately.
- Plate your ribs on a large platter and spoon or brush barbecue sauce over the top. (Remove any small bones from ribs before serving.)
Dress salad and plate salad and ribs together.
- For the barbecue sauce Cook one cup of soy sauce and sugar in a shallow pan until soy sauce has thickened into syrup. Watch carefully so as not to allow sauce to harden. Add additional soy sauce if needed to keep it liquid. While soy sauce is reducing, make barbecue sauce base. Mix ketchup, hot sauce, minced garlic, black pepper, ginger, rice wine vinegar, lime juice and zest together in a bowl. Once soy sauce is reduced, fold in barbecue sauce. Stir well and cook until warm. If sauce becomes too thick, add a little water to thin it out.
Garnish all with chopped green onion and sesame seeds and serve immediately.