Country Style Ribs and a Slow-Cooker - Recipes
I am working on making some of food with the stuff in my freezer. One of the things I have is 4.31 Lbs of boneless country pork ribs.
I was figuring on breaking out the slow-cooker. I know that these things benefits from a long, slow cook. I would prefer something that I can just throw a bunch of stuff in, turn it on and forget it. I've done some Internet searches and nothing seems terribly interesting, which is why I'm here.
Any suggestions? I would also consider a braising recipe.
Here is something that is ridiculously easy and delicious: put the country pork ribs in the crockpot, pour over it one or two 7 oz cans of Salsa Verde. Cook on high for 4-5 hours. Eat with corn tortillas, guacamole or sliced avocados, some more salsa, sour cream, whatever you like. You don't need to brown it first. There is a lot of fat, but it's so tasty.
1st, boil the ribs for 1 hr, then marinate them for at least 1 hr, I prefer 24 to 48 hrs, I love baby back ribs, then you can cook them in a crockpot aka slowcooker on Low for 6 hours, or in the oven at 200 F in a pan covered with your sauce for 8 hours( the pan must be covered with aluminium foil ), you will have fall off the bone ribs.
Please don't boil your ribs. It really sucks all the flavor out of them.
This isn't slow cooker or braising, but I really like this glazed country rib recipe:
Sprinkle 3-4 lbs of country ribs with 3/4 tsp salt and 1/4 tsp pepper. Bake in baking dish for 1 hour, covered at 325F. While ribs are baking, make glaze by combining 3/4 cup orange juice, 2 TBS lemon or lime juice, 1/2 cup packed brown sugar, 1 1/2 tsp garlic powder, 3/4 tsp ground ginger, 1/4 tsp ground cloves, 1 bay leaf, 1 tsp salt and 1/4 tsp pepper in a small saucepan. Bring to a boil, then turn down and let simmer for 15 minutes. Remove bay leaf. After ribs have cooked for 1 hr, uncover them, and brush with glaze every 15 minutes, turning each time, for another hour. The ribs will come out tender with a sweet-savory glaze.
I stumbled into this recipe a few years ago and it became one of our favorites: Slow cook the ribs in a combo of stock and water for about 3 hours. Include some oregano and garlic. Take the ribs out and remove/shred the meat. This becomes the base for some killer tacos, sort of a variation on Posole.
I make a chili sauce out of charred guajillo chillis, a little water, garlic and onion. Blend that and add to the meat. Throw it on a tortilla and its awesome. Sorry for lack of quantities, but its a very flexible dish.
This can get pretty spicy. If that's not your thing, just use the delicious meat with some "regular" garnishes like avacado, raw onion, chihuaha cheese, etc. and you still have a killer taco.
How funny, I just posted about ribs and slow cooker! Here's a recipe I'm going to make for Chinese New Year. A friend served them for dinner recently and they were good. They're from a slow cooker cookbook. I'm going to add some hoisin sauce.
chinese country ribs
makes 4 servings
1/2 c ketchup
2 tbls honey
2 tbls rice or white vinegar
2 tbls soy sauce
1/4 tsp five-spice powder (optional)
1 small onion, chopped
2 tsps minced fresh ginger
1 garlic clove, minced
1 tsp cornstarch, dissolved in 1 tbl cold water
hot cooked rice (not burnt!!)
4 lbs country ribs, cut into individual ribs
These delectably moist ribs make plenty of sweet and sour sauce to serve over hot rice.
1. In a 3 1/2 quart slow cooker, combine the ketchup, honey, vinegar, soy sauce, five-spice powder, onion, garlic, and ginger.
2. Position a broiler rack 6 inches from the source of heat and preheat the broiler. broil the ribs, turning once, until browned, about 10 minutes. Transfer the ribs to the slow cooker. Stir to coat the ribs with the sauce.
3. Cover and slow cook until the ribs are tender, 5 to 6 hours on low (200F). Transfer the ribs to a platter and cover with aluminum foil to keep warm.
4. Skim the fat from the surface of the sauce. In a medium saucepan, bring the sauce to a simmer over medium heat. Cook until reduced to about 1 cup, 6 to 8 minutes. Stir in the cornstarch mixture, and cook until just thickened. Pour the sauce over the ribs and serve immediately with hot cooked rice.
throw some garlic, the ribs, a couple of onions and a can of V8, it makes a great broth and you can drain and make great gravy or serve them in tacos with a little added spices. Cayanne and cumin. Depends on your taste. I have cooked them without browning them and they come out fine. Again, depends on you. If you don't have V8 use tomato sauce, or a can of tomatoes.
After reading your post I did this, although I did pour lots of bbq sauce over the ribs too, and we all enjoyed it. Even non-kraut eaters around here liked it after it had been slow-cooked with the bbq sauce. I was thinking next time I may try adding a layer of sliced or cubed potatoes. Thanks for this very easy and tasty recipe.