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.
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