Slow-cooker Asian Baby-back Ribs Recipe

Name: Slow-cooker Asian Baby-back Ribs Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 2 kilograms baby-back ribs (2 to 3 racks), cut into 8 pieces; 0 teaspoons cayenne pepper; 2 Tbsps cornstarch; 59 milliliters fresh cilantro leaves; 1 1-inch piece fresh ginger, peeled and sliced; 118 milliliters packed light brown sugar; 1 bunch radishes (about 8), halved and thinly sliced; 2 Tbsps rice vinegar; 4 scallions, sliced; 1 teaspoon toasted sesame oil; 79 milliliters soy sauce; 249 grams package udon noodles

Need Head to the store and pick up sesame oil, cilantro leaves, cornstarch, and a few other things to make it today. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert.

Ingredients

Servings:

2kilograms

baby-back ribs (2 to 3 racks), cut into 8 pieces 0teaspoons

cayenne pepper 2Tbsps

cornstarch 59milliliters

fresh cilantro leaves 1

1-inch piece fresh ginger, peeled and sliced 118milliliters

packed light brown sugar 1bunch

radishes (about 8), halved and thinly sliced 2Tbsps

rice vinegar 4

scallions, sliced 1teaspoon

toasted sesame oil 79milliliters

soy sauce 249grams

package udon noodles

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Leo Steen Saini Vineyard Chenin Blanc. It has 4.4 out of 5 stars and a bottle costs about 24 dollars.