This recipe goes back to when we had the credit crunch. Remember all those TV chefs who jumped on the cheaper cuts or meat bandwagon with their so called good advice?
Cheaper cuts of meat take longer cooking and so, if you saved money on the cut of meat, you don't want to be cancelling out that saving by running up the fuel bills whilst cooking it for longer (as cheap cuts invariably require).
This recipe is cheap and easy as falling off a log to prepare.
A large slow cooker, we recommend a 3.5 to 6 litre model if you're feeding a family.
1.5 to 2 kilos of pork spare ribs (you'll need to pre order these from us).
1 x 450 gram can of quality Hoi Sin (we recommend Amoy, available from Chinese supermarkets like WIng Yip).
Preheat the slow cooker for 20 minutes and throw in the ribs. You can improve the number of ribs you get in the cooker, by having the butcher chop them in half. That also makes them an ideal Chinese buffet size.
Cook the ribs on medium for an hour and a half to two hours.
Open the hoi sin and spoon in 2/3rds of the can, rolling the ribs over so you get a good coating on all the ribs.
Cook for another couple of hours. Resist lifting the lid of the slow cooker, it messes up the end results of any dish you cook.
Remove the ribs which are ready to serve and devour. You can glaze them with a little of the remaining hoi sin from the can and finish off in a conventional oven, but this is merelt cosmetic. The slow cooking will have produced tender fall off the bone ribs and the sauce will have penetrated into the meat.
Better than any you've had from the local take away.