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| Crock Pot Oriental Ribs. |
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| #1. Cool-Boil the Ribs. Add filtered water to just-about cover the contents. |
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| Add seasalt. Bring the water to boil. When the water is boiling furiously, give it another 5 mins or so before turning off the flame. Scum and impurities are floating in the water. Remove the ribs into a sieve and rinse them. Leave them be to dry out a bit. |
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| #2 : The Seasoning. Prepare the seasoning while waiting for the ribs to complete the purification ritual. Add an inch of filtered water into the crock pot. Add seasalt. Optional : Add dark sauce. Add shoyu. |
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| #3 : The Crock Pot. Transfer the ribs into the awaiting crock pot. Close the lid. Set on HIGH. Go chill at the mall. Come back in 5 hours. |
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| Tick tock, tick tock. 5 hours later. Back home. Oh my. The home smells amazing. |
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| Scoop out and dig in. |
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| The Oriental flavour ... as created by Bryan with a few drops of dark sauce and a quick round of shoyu. Munch munch munch. I was eating standing up. Imagine that. I was so into the ribs, I forgot to sit down. So, so good! Super flavourful. Anymore ribs in the pot? |
The Carnivore Lifestyle.
