I've been on a real rib kick lately. Our family has been taking mini roadtrip vacations during the weekends, and have been tasting ribs. I try really hard to order non kid-menu food for my kids when we travel, and also try to steer clear of chain restaurants (sometimes easier said than done). The two favorites of the summer are (both on the CA coast, I'm sorry!) Aptos Street Barbecue and McClintock's (we went to the one in Pismo Beach).
or you can make ribs at home. in the crockpot. because the barbecue is scary, and my friend Georgia just needed to get a hair cut because she CAUGHT HER HAIR ON FIRE while testing the grill.
ugh.
When she told me what happened, I asked: did you stop, drop and roll? she replied: No. I patted and screamed.
bwhahahaha!!!
but not really.
The Ingredients.
serves 4
2 pounds boneless beef short ribs, or about 4 pounds babyback ribs
1/3 cup gluten free soy sauce (LaChoy or Tamari Wheat Free)
2 tablespoons brown sugar
1 tablespoon honey
1/2 teaspoon Chinese 5-Spice powder (I'll put a recipe to make your own down below)
6 cloves minced garlic
Chinese 5 Spice Powder recipe:
(mix spices well, and store in an air-tight container for up to 6 months)
1 teaspoon ground cinnamon
1 teaspoon crushed anise seed
1/4 teaspoon ground fennel
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
The Directions.
If you're using boneless ribs, they will probably fit nicely in a 4 quart slow cooker. If you've got bones, you'll most likely need a 6-quart.
Put the ribs into the cooker, and top with the sauce mixture. If you really want to, you can combine all the sauce stuff in a little bowl and then paint it onto the ribs, but that seems like a lot of work. They'll be fine if you just dump everything on top. They'll be fine if the meat is frozen solid, too. Mine was!
Cover and cook on low for 6 to 8 hours, or on high for about 4 to 5. Flip the ribs over a few times before serving to cover evenly in the sauce. The longer and slower you cook the ribs, the more tender the meat.
The Verdict.
These ribs are fantastic. I served them in the backyard (far away from the bbq!) with corn on the cob (you can do corn in the crock, too!) and a big salad. They were sticky and sweet, and the normally tough meat fell apart nicely. The kids ate their ribs in the wading pool, making clean up super easy. :-)
more slow cooker rib recipes:
barbecue ribs
korean ribs
greek ribs
lemon pepper ribs
orange chipotle ribs
red ribs
use your slow cooker as a smoker!
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