10
aSian riB tipS
Makes: 6 - 8 servings
1/2 cup low-sodium soy sauce
3 tablespoons molasses
3 tablespoons grape jelly (or any flavor jam or fruit preserves)
1/4 cup rice vinegar
1 orange, juiced and zested
5 cloves garlic, peeled and smashed
1 tablespoon grated fresh ginger (or more, to taste)
1 tablespoon sambal olek chili paste (or more, to taste)
4 lbs. rib tips
4 medium carrots, peeled and halved crosswise
1 small Napa cabbage (about 1 lb.), quartered
2 tablespoons cornstarch
1 tablespoon warm water
2 tablespoons sesame oil
4 scallions, thinly sliced
Combine soy sauce, molasses, jelly, vinegar, orange juice and zest,
garlic, ginger, and chili paste in the stoneware liner.
Mix well. Arrange rib tips and carrots in a single layer.
Lay the quartered cabbage on top.
Cook in covered Slow Cooker on HIGH for 5 to 6 hours (or on LOW
for 7 to 8 hours), or until the rib tips are tender.
Remove the cabbage, rib tips, and carrots from the stoneware liner.
Using a large spoon or ladle, skim the fat from the cooking liquid.
In a medium saucepan, whisk the cornstarch with warm water until
smooth. Add the de-fatted cooking liquid and cook on high heat until
reduced to half. Add sesame oil last.
Return rib tips, vegetables and sauce to the Slow Cooker. Stirring
every 30 minutes, keep food on WARM for up to 4 hours
before serving.
Spoon sauce over the meat and vegetables. Sprinkle with scallions
before serving. Enjoy as an appetizer or serve with rice and
fresh Asian salad.
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