It's no exaggeration that this Chinese five spice black berry Hoisin BBQ ribs is work free to make. Even better, it's life saving. I just served it over the weekend, while as usual I sucked all the way through baking, decorating, cutting, and eating (my body doesn't like sugar at all) the cake, didn't finish preparation for the kids' activity before party started, in the end, the party was still well enjoyed by guests, all because of the BBQ ribs. So here is the recipe:
For the Ribs:
Place the ribs on a large piece of freezer paper. Generously rub the spice all over the raw ribs. If you wear food service gloves, you don't even need to touch the raw meet. Place the ribs in slow-cooker coiled along the wall. Set the slow cooker at high if you want it be done in about 4 hours, at low in about 6 hours.
One tip though: There isn't huge difference of the taste of the meat between cooked on low and high. I did find every time there is a lot water at the bottom of the cooker when cooked on high (I don't know why). Personally I like the meat cooked on low.
The ribs can be enjoyed already at this point or used to make pulled pork with your favorite BBQ sauce. Mine is Chinese Five Spice Blackberry Hoisin Sauce (adapted from Closet Cooking).
For the Chinese Five Spice Blackberry Hoisin BBQ Sauce
4 ounces blackberries
¼ cup hoisin sauce
¼ cup brown sugar
1 tablespoon Chinese 5 spice
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 tablespoon ginger, grated
1 tablespoon garlic, grated
½ teaspoon white pepper
1 tablespoon sriracha
Puree all sauce ingredients in a food processor or blender, optimally strain to remove the blackberry seeds. Glaze the ribs with the bbq sauce and grill or broil until the sauce is bubbling and just starting to char (about 5-8 minutes on each side).
One tip for making the sauce: Blackberries in store usually come in 12 ounces. I use it all to make triple amount of the sauce in the above recipe in one batch, store the remaining sauce in popsicle molds in freezer for multiple times of use. Making the sauce is the only work I feel in this recipe. By tripling the recipe I cut the work to one-third.
That's all in it. Enjoy!
P.S. The photo doesn't do justice for the ribs at all. Don't look at the photo, just try the recipe. If you like my cooking, please check out my Instructable profile, where I have 64 instructions by now, more than 40 of them are food related.