It is hot again, it is going to be hot for a couple of weeks. too hot to cook, but not too hot to eat.
Ribs cooked in the crock are soo tender.
Now, you need to buy some ribs, so side or back? Side ribs are from the belly of the hmmmm well pig. They are fattier but cheaper, close to where the bacon comes from.. omg bacon comes from a pig? lol. If you use these you may want to trim off some of the fat.
Back ribs, well come from the back, closer to the loin. They are not as fat and some think more tender. But maybe not more flavour. They cost more too.
Because they are going to be slow cooking, there will not be massive taste differences or tenderness issues. So get the ribs you are happiest with.
I cut them up into single rib portions. Trim off some of the fat.
Heat a pan with some oil in it and brown the ribs, Don’t cook them, just sear them, it doesn’t lock in the juices, but adds some flavour. All four sides please.
Drain off the oil from this and put the ribs in your slow cooker/crock pot.
Now I cheat a bit.. psst, don’t tell anyone, I get a honey garlic bbq sauce and pour it over the ribs.. but I dont stop there. I add a bit of honey too, and more fresh garlic. And some red wine, probably half a bottle, it depends on the quantity of ribs you are cooking. I found they disappear fast… so I cook lots. I also add some thyme, basil, maybe an onion chopped up…
flip it on low and walk away. Every hour or so baste them with the sauce if they are not covered. Stir them up so the ribs at the top go to the bottom so they sit in the sauce.
How long to cook? hmm, shrugs.. lol.. I just check them to see when they are very tender, maybe after 5 hours I will start to check.
When the meat falls off the bone with a gentle pull, they are ready.
Wait… come back, you aren’t finished yet.
Drain off all the sauce. Let it sit for just a bit and remove the oil from the top. It rises faster if you put it in the freezer in a narrow container. Put the ribs back in the crock on low to keep them warm.
Now put it in a pot and simmer, well almost boil.. to reduce it. Get it nice and thick. Sometimes I may add more honey and fresh garlic now as well, possibly more wine too. Stir it lots so you don’t burn it, and because there is a lot of sugar in it, don’t over cook it, or it hardens. When it is finished chop up some Fresh parsley or Fresh dill and toss it in. As much as you want. Wait.. not a bushel.. eeps.
When it is thick you are ready to serve, you can serve the ribs on one plate and your fantastic sauce in a bowl. It is good with rice, the sauce on the rice is so yummy.
See, it is easy to make a yummy meal.
Now, you can use beef short ribs for this as well, and they are great!
Or buy a pork roast or roast of beef and cut it into small strips, it is leaner and cheaper, you don’t cook it as long too. Then you have boneless, but don’t forget to sear the strips first.