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

Friday, May 7, 2010

Challenges: To cook with the bone in or out?

First, I would like to say thank you to all of the workers at the Lix (Publix) that helped me choose the items I needed to make this meal!

I was puzzled when I approached the meat section at the Lix and saw 3 types of ribs.  Two were beef (spare ribs and short ribs) and the other was boneless pork ribs.

I was so confused on what to buy, I had to call my Crockin-N-Rollin expert, Chef Tiffany.  After a few laughs, I felt like I needed to ask “the Meat Guy” AKA the all knowing butcher at Lix.

I stood by the meat section for-EV-er, and finally was approached by 2 Lix managers.  I explained I was looking for boneless beef ribs and that I had never cooked them before.  Both laughed, and asked what had I been eating my whole life?

They informed me most people prefer to have the bone-in for added flavor. The butcher finally returned to his post and convinced me the short ribs were, “Where it’s at when cooking with a slow cooker!”  

Instead of using boneless spare ribs, I chose chuck short ribs.  Find out how good my decision was in The Consumption.

Tips & Tricks

- Chef Mimi

Thursday, May 6, 2010

The Recipe: Sweet and Sour Country Style Spareribs

Prep:  25 mins
Cook:  Low 8 hours, High 5 hours
Serving Size:  8
Category:  Beef, Pork & Lamb

  • 3-4  pounds boneless beef ribs (or Pork)
  • 1  large onion, thinly sliced
  • 1 green pepper, thickly sliced
  • 3 garlic clove, minced
  • 1 (20-oz.) can pineapple chunk, undrained
  • 2 (8-oz.) cans tomato sauce
  • 1/4 cup tomato paste
  • 1/2 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 3 tbsp. Worcestershire sauce

    Place ribs in slow cooker. In a bowl, combine pineapple, tomato sauce, onion, green pepper, brown sugar, vinegar, tomato paste, Worcestershire sauce, and garlic.

    Pour mixture over the ribs; cover and cook low 8 to 10 hours, or until ribs are cooked through and tender. ENJOY!!!

    Tips & Tricks:

    - What is packed brown sugar?
    - The different cuts of ribs
    - Cooking with canned foods

    - Chef Tiffany

    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