Monday, December 17, 2007
posted by pablopabla at 1:00 pm

In case you are new over here, Hochiak! Delicious Asian Food has now moved to its own domain at Head on over for the latest mouth watering recipes.
posted by pablopabla at 12:36 pm

The slow cooker is a useful cooking assistant for the kitchen. You can just leave it to cook for hours without fearing that the food inside will dry up quickly. Cooking pork ribs in a slow cooker is an excellent way to ensure that the meat on the ribs are stewed well and have that "melt in the mouth" feeling. By the way, there is no fear of the slow cooker (also known as Crockpot) cracking even though no water is added to the cooker prior to or during cooking. The meat and vegetables will provide the necessary juices to make the dish moist. Since no water is added, you can bet that the gravy will turn out really flavourful! And the meat is so tender that it just slips off the bone. Yummy!

This is my recipe for Pork Ribs in Plum Sauce


  • 300 to 400 grammes of pork ribs (cut to desired size)
  • 1 to 2 large onions (cut into chunks)
  • 1 large carrot (cut into chunks)


  • 4 teaspoons of plum sauce
  • 1/2 teaspoon of worcestershire sauce
  • a couple of dashes of white pepper powder
  • 1 1/2 teaspoons of sugar
  • a pinch of salt
  • 1 heaped teaspoon of corn flour


Marinate the pork ribs for at least 1 hour. The longer the better.
Lay onions and carrots on bottom of slow cooker. Then, lay pork ribs on top of the onions and carrots. Turn on slow cooker to high for 3 hours. If you have left over marinade, baste the ribs halfway through cooking.