Each Month

Chef Mimi, a novice at slow cookin, will choose 1 ingredient (meat/veggie/fruit/herb) to be thrown in the crock. Chef Tiffany, an experienced slow cookin specialist, will then post a recipe featuring the ingredient of the week, challenging Mimi to learn new moves in the kitchen.

Join us
as we discover tips and tricks to getting down with your slow cooker.

Monday, May 3, 2010

The Ingredient: Boneless Ribs

When I began this project, I did not realize how easy it would be to choose any ingredient and make it taste great in the slow cooker.

When discussing Crock-N-Roll with people, I keep hearing "OH, YOU GOTTA TRY RIBS!"

I have to be honest, I do not eat ribs that often and I never order them when I go out to eat. However, I am ready for a new challenge.

This next recipe will truly test my crock skills!

Tips and Tricks:
Comment below and tell me your favorite way to eat ribs...

- Chef Mimi


  1. Honestly, I like me a good dry rub, but ribs in the slow cooker can be absolutely amazing! Of course BBQ is the way to go, but make sure to spice it up with some cayenne or chili peppers; that will put them over the edge! You're definitely going to be pissed that you missed out on ribs all these years.

  2. This site is colder than an unplugged slow cooker. Havin' trouble findin' ribs in Florida????