I work all day in an office. When I come home I want to eat like a princess:D That is where the slow cooker comes into play. When I made the pulled pork I realized I haven’t utilized my slow cooker in ages. Now I’m on a rampage to slow cook everything. I tried beef, that recipe was a failure. I tried ribs = success. I’ve fallen in love all over again with my slow cooker. This is a reunion that is not going to end!
This “man food” is suitable for princesses like me. Let the slow cooker do all the work.
- 1 rack of ribs
- Salt & pepper
- Either a spice rub or sauce
- Wash and pat dry the rack of ribs.
- Using a sharp knife score the underside of the ribs.
- Sprinkle salt and pepper all over the ribs.
- Place the ribs in the slow cooker. Add about 2 inches of water to the slow cooker.
- Place the lid on the slow cooker and turn the setting to low. Cook for 6-8 hours.
- When ribs are done to desired fall off the bone-ness either put your dry rub on the ribs or a sauce.
- Grill the ribs on a barbecue to crisp it up.
- When the ribs are done getting crispy, take off of the barbecue and serve.
I used the Barbecue Sauce from Make it Paleo
Make it Paleo – Barbecue Sauce Recipe
From page 306
- 1 tbsp of coconut oil *I used extra virgin olive oil
- 3 cloves of garlic
- 2 shallots, minced
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp chipotle seasoning *I didn’t have this spice
- 1 tsp ground cumin
- 1 tsp salt
- 1 ¼ cup of chicken broth *I used 1 cup of salted reduced store bought chicken broth and ¼ cup of water
- Juice of 1.5 limes *I used 3 tbsp of bottled lime juice
- 1 tsp pure maple syrup ~ optional *I didn’t use
- 6 oz can of tomato paste ~ no salt *I used 1 cup of ground tomatoes
- On medium heat, sauté the garlic, shallots using the cooking fat, until soft and translucent.
- Add mustard, smoked paprika, chipotle, cumin, and salt. Continue to sauté for about 30 seconds.
- Add the chicken broth, lime juice, maple syrup, and tomato paste.
- Whisk all the ingredients together until smooth.
- Bring the sauce to a light boil and reduce to simmer, and slightly cover with a lid.
- Simmer for 45 minutes, and let cool. *Instead, I kept the sauce on med-high, and continued to boil without the lid on. My sauce was very thick within 15-20 minutes.
How do you use your slow cooker?
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