Hoisin And Garlic Country Ribs With Napa Cabbage

Hoisin And Garlic Country Ribs With Napa Cabbage
4.5 from 2 ratings
Ribs and napa cabbage marry in this one-pot meal simmered in flavorful hoisin sauce and garlic.This recipe by JeanMarie Brownson appeared in the Chicago Tribune.
Prep Time
Cook Time
Total time: 4.32 hours
  • 4 pound bone-in country-style pork ribs
  • 2 tablespoon vegetable oil
  • 2 large sweet onions, halved, cut into wedges
  • 1 1/4 cup chicken broth
  • 1/4 each: hoisin sauce, black bean garlic sauce, rice wine or dry vermouth
  • 2 tablespoon light soy sauce
  • 3 cloves garlic, crushed
  • 1 piece (1 1/2 inches long) fresh ginger, finely chopped
  • 1 medium chinese napa cabbage or savoy cabbage
  • 2 tablespoon cornstarch dissolved in 3 tablespoons cold water
  • cooked rice, for serving
  • chopped cilantro
  1. Heat oil in a large, heavy skillet over medium-high heat.
  2. Add the pork in a single, uncrowded layer.
  3. Cook, turning often and working in batches if needed, until golden on all sides, about 10 minutes.
  4. Transfer to the slow-cooker.
  5. Add the onions to the skillet; cook, stirring, until golden, about 10 minutes.
  6. Add to the slow-cooker.
  7. Set aside.
  8. Mix the broth, hoisin sauce, black bean sauce, wine, soy sauce, garlic and ginger in a bowl.
  9. Add to the slow-cooker.
  10. Cover; cook on high until meat is very tender, about three and a half to four hours.
  11. Cut the cabbage into eight wedges; add to the slow-cooker.
  12. Cover; cook on low (50% power) until cabbage is crisp-tender, about 20 minutes.
  13. Transfer the pork and cabbage to a large platter.
  14. Cover; keep warm.
  15. Stir the dissolved cornstarch into the pan juices; cook on high, stirring, until slightly thickened.
  16. Pour juices over pork and cabbage.
  17. Serve with rice; sprinkle with cilantro.