Fishy Ribs with Asian Slaw

Yield: 4 servings


  • 1 rack of baby back ribs
  • 1 cup of orange marmalade
  • 1 cup of orange juice
  • ½ cup of fish sauce
  • ¼ cup of Sambal or other Asian chili garlic sauce
  • ¼ cup or so of freshly grated frozen ginger
  • The zest and juice of 4 limes
  • Asian Slaw
    • A few dozen snow peas, thinly sliced
    • 1-227 gram bag of bean sprouts
    • 1 carrot, shredded
    • 1 red pepper, seeded and finely chopped
    • a bunch of fresh cilantro, chopped
    • a cup or so of fresh mint leaves, chopped
    • 2 green onions, chopped
    • ½ a small red cabbage, shredded


Preheat and prepare your slow cooker. In a medium bowl, whisk together the marmalade, orange juice, fish sauce, chili garlic sauce, ginger, lime zest and lime juice.

Prepare the ribs. Most racks have a tough membrane, called the fell, across the back side. Use a spoon handle to loosen this membrane and peel it off. This will make the ribs much more tender. Cut the rack in half and add, meat side down, to your slow cooker and drench with the sauce. Cook on high until the meat comes away easily from the bone, 3 to 4 hours. Remove the ribs to a plate and transfer the sauce to a saucepan over heat. Bring the works to a brisk simmer and cook to reduce and thicken, about 5 minutes.

Asian Slaw

Toss all the chopped and diced veggies together with the chopped herbs.


Serve with a big helping of Asian Slaw in individual bowls or Chinese take out containers, top with the ribs and ladle over the concentrated sauce. Serve and share!