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.

Saturday, May 8, 2010

The Consumption: Welcome Back Ribs!

I marinated all of the ingredients together in a covered 11 x 13 glass dish.  The short ribs were ideal.  I bought two packs of 4.  They were each about 4 in. long, which was perfect for the crock.  In the morning, I added the contents of the dish to the crock pot.  The aroma was already incredible.  I was already looking forward to coming home for dinner.

When I first bought the ribs, I was reminded of red muscles, which is a scary thought.  After cooking in the crock all day, the ribs turned a beautiful brown color.  Some of the meat had already fallen off the bones, and was floating among the veggies and fruit.  I served on a bed of white rice with bread and a small garden side salad.  The meat became boneless!  Literally, falling off the bones.  I was picking them up, and the meat slid off.

I had never eaten ribs before, and had always thought the ingredient would be difficult to prepare.  For some reason, I imagined ribs could only be grilled and should be served at a cookout.  I know restaurants prepare them, but I had seen nothing like these ribs.  If ribs were prepared in the crock each time I ate them, you can count me in for dinner!  After a hard day at work, I was so happy to be welcomed back with a great home cooked meal.

Tips & Tricks

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