Slow Cooker Ribs

I think I found this on Pinterest.  And if you're not on Pinterest yet, you should be.  The perfect way to waste time.  Mindless internet time, scooping up ideas that someone else worked so hard to find and "pin."  Let me know if you'd like an invite.

We really, really, really liked these ribs.  I've never thought of doing ribs in the crockpot, but it's so easy. 

Ingredients:

• 3-4 lbs ribs
• 1 large yellow onion, sliced in rings
• 1/2 cup brown sugar
• 1 teaspoon chili powder
• 1 teaspoon black pepper
• 1 teaspoon Kosher salt
•  1 (12-ounce) bottle chili sauce
• 1/4 cup balsamic vinegar
• 2 tablespoons Worcestershire sauce
• 4 chopped garlic cloves
• 1/2 to 1 teaspoon Tabasco Sauce
• 1/4 teaspoon Liquid Smoke

Directions:

1. Cut the rack of ribs in half.
2. Place the sliced onion in your pot, then put the ribs back in. 
3. Combine the dried ingredients: brown sugar, chili powder, salt, and pepper in a small bowl. Rub this mixture all over the ribs.
4. Now combine the wet ingredients: chili sauce, balsamic vinegar, Worcestershire sauce, garlic, Tabasco, and Liquid Smoke. 
5. Pour this mixture evenly over the top of your ribs.
6. Cover and cook on low for 6-7 hours, or until the meat is tender, and has begun to pull away from the bone. The longer you cook the meat, the more tender it will become. Before serving, flip the ribs over a few times to get all sides nice and saucy.

Garlic Cilantro Ribs

I got this one from Better Homes and Garden.  Charlie's a fan of cilantro and marinade, so this was for him.  I'm a good wife like that.  It made him happy, and I thought they were pretty tasty.  

Ingredients:

• 2 tbsp minced garlic (I'd recommend more)
• 1 large bunch cilantro
• 1 tbsp sugar
• 1 cup reduced-sodium soy sauce
• 1/2 cup Asian sweet chili sauce
• 1/4 cup vegetable oil
• 3 lb. baby back pork ribs

Directions:

1. In a blender or food processor combine garlic, cilantro, and sugar; blend or process until ingredients form a paste. 
2. Add soy sauce, sweet chili sauce, and vegetable oil. Pulse until well combined. 
3. Pour the mixture over the ribs in a large glass, plastic, or stainless steel container, turning ribs to coat well. 
4. Cover and refrigerate overnight.
5. Preheat oven to 250 degrees F. Preheat grill. 
6. Remove ribs from the sauce, shaking off any excess. Reserve remaining sauce. Flip and grill another 4 minutes. (Um, we have no grill so this didn't happen.)
7. Transfer ribs to a 9×13×2-inch baking dish and pour reserved sauce over ribs. Cover with foil and bake 3 hours. 
8. Remove and serve immediately.

Paula's Pork Chops

I am always copying and pasting recipes into draft posts and return to them eventually.  This one I think I scooped up from someone on facebook, but I didn't note the source.  It's on the internet though.

Ingredients:

• 4 to 6 pork chops, bone-in or boneless
• flour
• salt and pepper
• 1/4 cup oil
• 1 large onion, sliced
• 2 cubes or equivalent chicken bouillon granules or base
• 2 cups hot water
• 8 oz. sour cream (fat free is okay)

Directions:

1. Season pork chops to taste and dredge in flour.
2. Lightly brown in oil and place in slow cooker.
3. Top chops with slice onions.
4. Dissolve bouillon in hot water and pour over chops.
5. Cook on low for 7-8 hours.
6. Stir in 2 tablespoons flour into sour cream.
7. Stir mixture into cooking juices.
8. Turn slow cooker on high for 15-30 minutes until liquid slightly thickens.
9. Serve with rice, noodles, or potatoes.

The recipe notes that fat free sour cream is ok...but I opted for light.  I don't do fat free anything.  I did brown the pork chops but didn't use 1/4 cup of oil to do so, nor did I dredge in flour.  I didn't add the flour to the sour cream at the end either.

The liquid reduced quite a bit through the long cooking time and I think this made the sauce a bit salty.

I used thick cut chops as that's what's available at Costco, but I think I'd rather this with thin pork chops.  It reminds me of stroganoff because of the sour cream sauce so I opted to serve it with egg noodles.   If Charlie didn't object to mushrooms I'd certainly add some of those towards the end. 

All in all it was pretty good and extremely easy.