Char Sui Pork Ribs + 5 I Quit Sugar cook books to GIVE AWAY!

By Amy Crawford

Did you know that slow cooking an entire dinner will use less electricity than a lightbulb?

So it appears there are many slow cooker fanatics amongst you, according to your requests for slow cooker recipes in any case. I for one am not the proud owner of a slow cooker, so it was with real delight that the I Quit Sugar team came to the rescue and allowed us to share this delicious recipe. On face value you're probably wondering how on earth this sticky pork rib recipe could possibly be sugar-free. Well wonder no more because it is. 

Do know that this style of cooking is not just for the winter months. With the warmer summer climes fast approaching here in Australia please don't be relegating your slow cooker to the back of the kitchen cupboard. Within the IQS Slow Cooker Cookbook you will find recipes for homemade yoghurt (who would o' thought!), cakes, puddings and springtime vegetables. Plus, who doesn't love leftover cold meats in the fridge? A slow cooker is the perfect way to set your family up for a week of nutritious meals ahead. 

If you would like to purchase this eBook, overflowing with 85 refined sugar free recipes, you can do so right here.  Perfect for spoiling Dad in lieu of Father's Day again too - as Sarah Wilson says, "delicious and nutritious DUDE food" is included within.

Now which slow cooker home chef has the pork rib dinner invites to post out? Letting you know that I'm very available...

Serves 6

You will need:

1.5 kilograms pork ribs (or chicken wings for a cheaper alternative) 
1 cup chicken stock
3 green shallots, thinly sliced (save the green ends as a garnish) 
2 tablespoons olive oil 

For the Char Siu Sauce:

½ cup tamari sauce 
4 tablespoons rice malt syrup 
3 tablespoons Chinese shaoxing wine* 
2 tablespoons creamy peanut butter** 
2 teaspoons apple cider vinegar
2 teaspoons sesame oil 
2 teaspoons fresh ginger, grated 
1 teaspoon Chinese five spice powder 
2 garlic cloves, crushed 
1 long red chilli, finely chopped

The night before. Heat oil in a large frying pan and brown the pork ribs. In a small bowl, prepare the Char Siu Sauce by whisking all the sauce ingredients together. Place ribs in the slow cooker insert, and brush the Char Siu Sauce over the meat. Place in the fridge overnight to marinate.

The next morning. Place slow cooker insert into the cooker. Scatter green shallots on top and pour over the chicken stock. Cover and cook on low for 6-8 hours or high for 3-4.

When almost ready to serve, remove the ribs from the slow cooker, wrap in aluminium foil and place in a low oven to stay warm. Turn the slow cooker up to high and reduce the sauce, with the lid off, for 15-20 minutes until sticky (or desired consistency). Pour over ribs. Serve garnished with green shallot ends, steamed asian greens (bok choy or pak choy works well) and cooked quinoa.

Finger lickin' good!

*You will find Chinese shaoxing wine and the five spice powder at your local market or Asian grocer.
** Read why we choose ONLY organic peanut butter here.


Today the I Quit Sugar team have generously given us FIVE Slow Cooker recipe books to give away to you lucky readers. Hands up those of you who own a slow cooker! Who wants a copy? Simply tell us in 25 words or less in the comments below why this book would be great for you and who knows, the postie could be at your door any minute!  

*Competition will be drawn by COB Wednesday 10 September, open to international residents.
Read more about the IQS Slow Cooker Cookbook here.

*I am an affiliate of IQS and receive a small commission for every sale made. Do know that I choose to align myself only with those products I feel are of benefit to my readers.



September 08 2014

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