Ribs With Asian Pear Sauce Recipe

Name: Ribs With Asian Pear Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small carrot, peeled and chopped; 1/2 tablespoon grated ginger; 1 small clove of garlic; 1 green onion (+ more for garnish); 1 tablespoon grapeseed oil; 2 tablespoons soy sauce; 2 tablespoons tomato ketchup; 1 small Asian pear, peeled and chopped; 1 tablespoon unsulphered molasses; 1 tablespoon rice wine vinegar; 2 pounds pork baby back ribs; 1 large yellow onion, sliced; 1 teaspoon salt; Freshly-ground black pepper

Servings: persons

1 small carrot, peeled and chopped
1/2 tablespoon grated ginger
1 small clove of garlic
1 green onion (+ more for garnish)
1 tablespoon grapeseed oil
2 tablespoons soy sauce
2 tablespoons tomato ketchup
1 small Asian pear, peeled and chopped
1 tablespoon unsulphered molasses
1 tablespoon rice wine vinegar
2 pounds pork baby back ribs
1 large yellow onion, sliced
1 teaspoon salt
Freshly-ground black pepper

1
To make the sauce, place the first 10 ingredients in a food processor and blend until it forms a thick puree. If you'd like an even finer sauce, you could strain but we liked it a little chunky. Adjust the flavors to suit your kids' taste. Set the sauce aside in the fridge until you're ready to use it to baste the ribs.
2
To make the ribs, slice the onion and lay it on the bottom of a slow cooker.
3
Season the rack of baby back ribs with the salt and pepper and lay the ribs on top of the onions.
4
Cover the slow cooker with the lid and cook on low for 6-8 hours or overnight.
5
Preheat the oven to 350 degrees.
6
When the ribs are done, remove them and place them onto an aluminum foil-lined baking sheet.
7
Brush the homemade sauce over the ribs and bake for 10 minutes.
8
Flip the ribs, baste again with the barbecue sauce, and cook for another 10 minutes. The ribs should look sticky and glossy, and charred at the ends. If needed, baste with a little more sauce and cook for another 5-10 minutes; make sure to check them frequently to make sure that they're not getting burned.
9
While the ribs are cooking, thinly slice the green onions lengthwise. If you'd like to make things fun for the kids, place the green onions in a bowl of ice water for a few minutes so that they'll curl.
10
When the ribs are done, plate them and have the kids top them with the sliced green onions. You can then eat the ribs at the table, with the sauce on the side.
11
NOTE: This amount of ribs will feed 4 kids or two adults, so if you're family is larger, simply make more ribs - no need to make more sauce since the recipe makes more than you'll need. Extra sauce can be refrigerated for a week.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 small carrot, peeled and chopped, 1/2 tablespoon grated ginger, 1 small clove of garlic, 1 green onion (+ more for garnish), and more.

Yes, Ribs With Asian Pear Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ribs With Asian Pear Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions