Slow cooked Asian-style veal ribs served on a plate garnished with sesame seeds and spring onions

Tender Slow Cooked Asian-Style Veal Ribs

Name: Tender Slow Cooked Asian-Style Veal Ribs
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 4
Cuisine: Asian
Ingredients: 1 kg Veal ribs, preferably with some marbling for flavor (choose fresh, pink-colored ribs with a little fat); 100 ml Soy sauce (choose a good quality low sodium soy sauce for better taste); 2 tbsp Honey (preferably pure honey, not syrup); 1 tbsp Rice vinegar (or white vinegar if unavailable); 2 tbsp Fresh ginger, grated (choose firm and fresh ginger root); 4 pieces Garlic cloves, minced (fresh and firm garlic bulbs); 1 tbsp Sesame oil (toasted sesame oil adds great flavor); 1 tsp Five-spice powder (optional, can buy at Asian markets); 2 pieces Spring onions, chopped (for garnish); 1 tbsp Sesame seeds (for garnish, optional); 200 ml Water or beef broth

Home Page / Slow Cooker Recipes / Ultimate Guide to Slow Cooking Veal

medium

5 hour

Nutritional value per serving

Calories450kcal

Carbs8gram

Fat28gram

Protein35gram

Ingredients

Quantity

Veal ribs, preferably with some marbling for flavor (choose fresh, pink-colored ribs with a little fat)1 kg
Soy sauce (choose a good quality low sodium soy sauce for better taste)100 ml
Honey (preferably pure honey, not syrup)2 tbsp
Rice vinegar (or white vinegar if unavailable)1 tbsp
Fresh ginger, grated (choose firm and fresh ginger root)2 tbsp
Garlic cloves, minced (fresh and firm garlic bulbs)4 pieces
Sesame oil (toasted sesame oil adds great flavor)1 tbsp
Five-spice powder (optional, can buy at Asian markets)1 tsp
Spring onions, chopped (for garnish)2 pieces
Sesame seeds (for garnish, optional)1 tbsp
Water or beef broth200 ml

This recipe guides you through slow cooking veal ribs infused with a delicious Asian-inspired marinade. The slow cooking process ensures the meat becomes tender and juicy, soaking up the rich flavors of soy, ginger, garlic, and spices. The total ingredient cost is approximately $15 (12€ / £10 / ₹1,200). Per serving, the dish contains about 450 calories. Suitable for a balanced diet, this recipe involves an easy to medium skill level and takes about 6 hours including slow cooking time. Safety is key: the internal temperature of veal ribs should reach at least 63°C (145°F) followed by a 3-minute rest to ensure they are safe to eat. This recipe includes detailed food safety and cooking tips to make it foolproof for home cooks.

Preparation instructions

Prepare the Marinade

1In a bowl, mix soy sauce, honey, rice vinegar, grated ginger, minced garlic, sesame oil, and five-spice powder until well combined. This marinade will infuse the veal ribs with rich Asian flavors.

Marinate the Veal Ribs

2Place the veal ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, ensuring they are evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, for best flavor absorption.

Preheat the Slow Cooker

3Set your slow cooker to low heat setting. This gentle temperature will slowly tenderize the veal ribs during cooking.

Add Ribs and Liquid to Slow Cooker

4Place the marinated veal ribs into the slow cooker, pouring the marinade and about 200 ml of water or beef broth over. The liquid helps keep the ribs moist during the long cooking process.

Slow Cook the Veal Ribs

5Cook the ribs on low for about 5 hours. About 30 minutes before finishing, check the internal temperature with a meat thermometer; it should reach at least 63°C (145°F) for safe consumption. The ribs should be tender and easily pull away from the bone.

Finish and Garnish

6Once cooked, carefully remove the ribs from the slow cooker. Optionally, for a caramelized finish, broil the ribs in the oven for 3-5 minutes until the surface is browned but not burnt. Garnish with chopped spring onions and a sprinkle of sesame seeds before serving.

Cooking Tips

1Always use a clean meat thermometer to check internal temperatures ensuring the meat is cooked safely.

2Avoid cross-contamination by using separate cutting boards and utensils for raw meat and other ingredients.

3If you don't have a slow cooker, you can cook the ribs in a tightly covered ovenproof dish at 135°C (275°F) for 3-4 hours.

4For a spicier kick, add a teaspoon of chili paste to the marinade.

5Leftover ribs can be stored in the refrigerator safely for up to 2 days; reheat thoroughly before eating.

Equipment Needed

Slow cooker
Bowl for marinade
Knife and cutting board
Meat thermometer
Oven and broiler (optional)

Grocery Shopping List

[ ] Veal ribs (~$10): Choose fresh pink ribs with some fat marbling for tenderness.
[ ] Soy sauce (~$2): Opt for low sodium for better flavor control.
[ ] Honey (~$1.5 for 2 tbsp): Natural honey tastes best.
[ ] Rice vinegar (~$1): Can substitute with white vinegar.
[ ] Fresh ginger (~$0.5 for 2 tbsp): Firm, fresh ginger root.
[ ] Garlic cloves (~$0.5 for 4 cloves): Fresh garlic bulbs.
[ ] Sesame oil (~$1 for 1 tbsp): Toasted sesame oil enhances flavor.
[ ] Five-spice powder (~$1): From Asian or spice markets, optional.
[ ] Spring onions (~$0.5 for 2 pieces): Fresh, crisp.
[ ] Sesame seeds (~$0.5): Adds crunchy garnish, optional.

Total approximate cost: $17.50.

FAQ

What internal temperature should veal ribs reach for safe eating?

Veal ribs should reach an internal temperature of at least 63°C (145°F) followed by a 3-minute rest to ensure they are safe to eat.

Can I use pork or beef ribs instead?

Yes, pork or beef ribs can be used and will work well with this marinade but adjust cooking times accordingly since beef ribs may need longer cooking than veal.

How do I know when the ribs are done?

The ribs are done when the meat is tender, pulls away easily from the bone, and the internal temperature has reached 63°C (145°F). Using a meat thermometer is the safest way to check.