Asian Style Country Ribs

We love soy sauce and sesame oil, so this was a delicious flavor for our family, but this would probably be too salty for the average person.

I love the versatility of this recipe. Having almost forgotten about some ribs I had in my fridge, I was searching for a tasty/quick/easy way to prepare them. Since I didn't have time in one day to marinate them and then cook in the slow cooker, I followed another reviewer and decided to marinate them, for about 7 hours, then roast them. I substituted apple cider vinegar for the rice wine vinegar, garlic powder for fresh, and Braggs liquid aminos for the soy sauce. I reserved about 1/3 the marinade to heat up and use as sauce later. After marinating, I drained most of the marinade off because a lot of liquid collects in the pan, spread some large chunks of onion and red peppers over the top, covered them with foil and roasted at about 375F for 45 minutes. Took off the foil and cooked about 10 more minutes to bring up to 145F internal temp. They were done perfectly. Served with jasmine rice and green salad with Asian flavors vinaigrette. Will definitely try this in slow cooker for comparison. Tip: lining roasting pan with foil makes clean up so much easier as these leave a greasy/sticky mess .. as most yummy things do ;) Thanks Aliskill!

This was really good and easy to make. I did double the amount of brown sugar. Loved it!