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

• Ribfest - Chicago's Rib Mania Eating Championship 

- Chef Mimi

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

• What are short ribs?
• Bone adds flavor
• Anatomy of a kitchen knife

- Chef Mimi

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

Ingredients:

• 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

Preparation:

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

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:

• Types of Ribs 
• How to Buy Ribs
• The Zen of Barbecue & Grilling:  AmazingRibs.com

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

- Chef Mimi