Ribs in a crock pot?
- Bat Guano Aug 13, 2007 10:11 AM
I didn't get around to cooking my rack of baby backs the right way over the weekend (in the smoker, that is), and I don't have the time to do it properly through the week - and, as some of you may know, it's against the law in Texas to cook ribs too fast. Good law, too. So I'm wondering if it's worthwhile to try them in the crock pot while I'm at work; anyone have any good recipes - or, alternatively, a decisive 'No, don't mess up your ribs' ?
I would figure it would also be against the law in Texas to prepare ribs in anything but a smoker. ; )
No, dont mess up your ribs.
They won't have that lovely pink ring or smoke-infused flavor, but it does work for producing tender & juicy ribs. Just put a rub on it and plop them in, set on low.
OK, I put them in this morning with a spice rub from America's Test Kitchen (except I added a bit more cayenne than they did), and a bit of OJ and barbecue sauce for liquid, and some sliced onions on the top and bottom of the ribs. Just kind of winging it. Set the timer for 6 hours on low. I'll let you know how they turn out.
Too late for the OP, looks like, but this recipe was in the NYT some time back, and I have made it often to rave reviews and licked-clean plates:
Short Ribs With Chinese Flavors
Time: At least 5 hours
8 short ribs, about 3 pounds
1/2 cup soy sauce
1/2 cup water
1/4 cup sugar or honey
3 star anise
6 scallions, trimmed
1 3-inch piece cinnamon
5 nickel-size slices of ginger
1 teaspoon Sichuan peppercorns
Cooked white rice for serving
Chopped scallions or fresh cilantro leaves for garnish.
1. Combine all ingredients, except salt, rice and garnish, in slow cooker. Cover and cook until meat is very tender and falling from bone, 5 hours or more on high, 7 hours or more on low. Taste and add salt if necessary.
2. If you like, remove meat, strain liquid and refrigerate meat and liquid separately; skim fat from liquid, and reheat with meat. Serve hot over white rice garnished with scallions or cilantro.
Yield: 4 servings.
Sounds like you figured it out. I don't have the luxury of a smoker, nor the time right now so the crock pot is my current preferred method for pork ribs. The only modification is when I get home and just before serving, I give them a little quick blast over a flame to finish them off and add a little crust/sizzle.
Braised short ribs are great in the crockpot. I don't follow a recipe but generally, I dredge them in seasoned flour and sear on the stove. Remove and put in crockpot. Sautee vegetables (celery, onions, carrots, garlic, whatever else you want to use) in same pan . Deglaze w/ wine. Add seasoned flour, and stir. Add broth until it starts to thicken. Carefully pour over ribs. Cook on low for 8-10 hours. Sauce should thicken but if it doesn't, remove meat, pour the rest into a pot and simmer. Or, for a short cut, add cornstarch mixed w/ water, pour over w/ crockpot on high and stir. Leave on high w/ lid off. Crockpot is great for braising because of the moist heat.