Slow Cooker_ The Best Cookbook Ever - Diane Phillips [104]
½ cup chicken broth
4 green onions, finely chopped, using the white and tender green parts
4 pounds baby back ribs (about 3 slabs), cut to fit the slow cooker
stir the soy sauce, hoisin, ginger, garlic, sugar, sesame oil, broth, and green onions together in the insert of a 5- to 7-quart slow cooker. Add the ribs and push them down into the sauce.
cover and cook on low for 7 to 8 hours, until the meat is tender. Remove cover and cook for an additional 30 to 35 minutes.
serve the ribs with the remaining sauce on the side.
serves 6
Barbecued Baby Back Ribs
When my husband and I met, he did quite a bit of cooking at his bachelor pad. One of his favorites was barbecued chicken with apple jelly and bottled barbecue sauce. He’s graduated since then, and now we like this sweet and spicy apple-flavored homemade sauce over ribs.
½ cup apple cider
½ teaspoon ground ginger
½ cup firmly packed light brown sugar
¼ cup Dijon mustard
1 tablespoon Worcestershire sauce
2 cups ketchup
2 tablespoons rice vinegar
1 teaspoon Tabasco sauce
4 pounds baby back ribs (about 3 slabs), cut to fit the slow cooker
stir together all the ingredients except the ribs in the insert of a 5- to 7-quart slow cooker. Add the ribs to the pot and push them down into the sauce.
cover and cook on low 7 to 8 hours, until the meat is tender.
serve the ribs with the remaining sauce on the side.
serves 6
Mediterranean-Style Spareribs
Red pepper flakes, garlic, oregano, red wine, and tomato flavor these ribs. They are superb over pasta or polenta.
3 pounds country-style spareribs
1½ teaspoons salt
2 tablespoons extra-virgin olive oil
3 medium onions, finely chopped
1/8 teaspoon red pepper flakes
3 cloves garlic, minced
1 teaspoon dried oregano
½ cup red wine, such as Chianti or Barolo
One 28- to 32-ounce can crushed tomatoes, with their juice
sprinkle the ribs with the salt and arrange in the insert of a 5- to 7-quart slow cooker. Heat the oil in a large skillet over medium-high heat. Add the onions, red pepper flakes, garlic, and oregano and sauté until the onions are softened, about 5 minutes.
add the wine to the skillet and stir up any browned bits from the bottom of the pan. Transfer the contents of the skillet to the slow-cooker insert and stir in the tomatoes. Cover and cook on low for 8 to 10 hours, until the meat is tender. Skim off any fat from the surface of the sauce.
serve the ribs from the cooker set on warm.
serves 6
Country-Style Ribs with Sauerkraut
Caraway, beer, and sauerkraut flavor these meaty ribs, bringing Oktoberfest into your kitchen any time of the year. Serve the ribs with applesauce and mashed potatoes, and don’t forget the cold beer!
3 pounds country-style spareribs
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 medium onions, cut into half rounds
2 teaspoons caraway seeds
One 1-pound bag sauerkraut, rinsed and drained
¼ cup whole-grain mustard
One 12-ounce bottle dark beer
sprinkle the ribs with the salt and pepper and arrange in the insert of a 5- to 7-quart slow cooker. Melt the butter in a large skillet over medium-high heat.
add the onions and caraway seeds and sauté until the onions are softened, about 5 minutes. Transfer the contents of the skillet to the slow-cooker insert and stir in the sauerkraut, mustard, and beer. Cover and cook on low for 8 to 10 hours, until the meat is tender. Skim off any fat from the top of the liquid in the pot.
serve from the cooker set on warm.
serves 6
Braised Asian Spareribs
These ribs turn a mahogany red when braised low and slow in aromatic liquid. Serve these ribs over soba noodles with stir-fried vegetables.
2 cups soy sauce
1 cup rice wine (mirin)
1 teaspoons freshly grated ginger
¼ cup hoisin sauce
¼ cup rice vinegar
2 tablespoons sugar
3 pounds country-style spareribs
stir the soy sauce, rice wine, ginger, hoisin, rice vinegar, and sugar together in the insert of a 5- to 7-quart slow cooker.
add the ribs