I still had some General Tso’s Glaze Sauce in my fridge and last weekend was another culinary experimental journey for me. I went to the market in the morning with the aim of cooking a simple lunch of chicken porridge followed by dinner comprising stir-fried spinach with garlic and a meat dish. I duly settled for pork ribs. As I intended to take a nap in the afternoon, I decided that I was going to just marinate the pork ribs and place it into the crock pot (some call it a slow cooker) and allow it to cook whilst I proceed to dreamland. This dish is simple and fuss free just like most of the other recipes on this site.
However, I do understand that General Tso’s Glaze Sauce might not be available worldwide, even in Malaysia. A thoughtful reader of this site, Reese, bought me a bottle all the way from Boston! Based on the sample recipe found on the label of the sauce, roasted pork ribs which were marinated in the sauce is supposed to be good and I believe it should be. I don’t have an oven with me and I decided that slow cooking would also be suitable.
I asked the butcher for meaty and tender parts of the pork ribs. That was the description I gave to the butcher. Unfortunately, I don’t know what it is called in English. Perhaps spare ribs? Anyway, I complimented the pork ribs with baby corns (I simply love their natural sweetness) and chunks of plump carrots and finally added a handful of chinese celery to give it a slightly herbal taste. Perfect! I had two big helpings of steamed white rice and ended up very pleased with what I cooked. If you can get hold of General Tso’s Glaze Sauce, try this recipe. It’s a no-brainer!
This is my recipe for General Tso’s Pork Ribs in Crock Pot
Ingredients
Marinate
Method
Wash pork ribs and pat dry. Place in suitable container and marinade for 2 to 3 hours.
Lay baby corn and carrots on bottom of crock pot. Place pork ribs on top of baby corn and carrots. Pour remaining marinade over the pork ribs. Cover lid and cook on high for 3 hours.
After cooking, place pork ribs, baby corn and carrots on serving plate and sprinkle chopped chinese celery (optional) over them. If you find that the gravy is too watery to your liking, reduce and thicken it separately in a sauce pan by adding a little corn starch. Pour gravy over the pork ribs.