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The New York Times bestselling author of slow-cooker cookbook Make It Fast, Cook It Slow returns with budget (and gluten-free!) meals that will satisfy the entire family. Stephanie O’Dea’s 200 delicious recipes include
Baked Herbed Feta
Smoky Bean and Corn Soup
Maple-Glazed Pork Chops
Moroccan Chicken with Lentils
Apple-Pecan Bread Pudding
Orange and Honey Tilapia
Chocolate Pot de Crème with Ganache
—and many more. More Make It Fast, Cook It Slow is the perfect cookbook for easy-to-prepare meals that don’t take a toll on the family budget.
Is there any better food on the planet than ribs?
I didn't think so.
I get emails from astonished readers (really. they tell me that they are astonished.) who are blown away that you can make dry rub ribs in the slow cooker. The old skool thought was that meat needed drown in a liquid (such as barbecue sauce) in order to cook properly in the cooker.
I am so happy to blow this notion out of the water. Or barbecue sauce. Whatever.
I made Lemon Pepper Ribs and Greek-Spiced Ribs a while ago, and they were a big hit, but last week really wanted something sweet and spicy. We had a rack of baby backs in the freezer and so I mixed up a rub and slathered them up.
I really think you'll like these.
Instructions
Use a 6-quart slow cooker. Put the ribs into the bottom of your cooker---you many need to use poultry scissors to cut the rack to get everything nestled properly. In a small mixing bowl, combine the brown sugar, onion flakes, and other seasonings. Rub this mixture all over the ribs inside the pot. Do not add water. Cover and cook on low for 6- 7 hours, or on high for 3-4.
If you'd like to cook your corn in the same pot, wrap each shucked cob individually in a length of foil. Put the foil-wrapped cobs directly on top of the ribs and cook together for the last 1-2 hours, or until the corn is bite-tender (I cooked my cobs the last 90 minutes with the ribs on high, then let everything sit on warm for another 2 hours).
The Verdict
I was impressed at how many ribs the kids ate. My girls are now 6 and 9, and they each packed away quite a bit of meat. The cayenne is noticeable, but wasn't a deterrent to my little carnivores. The heat sneaks up—you don't feel it at the front of your tongue, but in the very back. If you've got little ones with sensitive palates, you might want to omit the cayenne altogether. Adam was thrilled to have a "cave man" dinner of ribs and corn. My only complaint was with my family continuously licking their fingers—I put out napkins—but they sat unused. I'm glad Grandma wasn't over!
Anonymous
Posted July 29, 2012
I love this cookbook. The recipes are easy to follow and I really enjoy the casual writing style used by the author. One of the mist useful bits is "The Verdict" section included after most of the recipes. This is where the author confides personal anecdotes about what her family & friends thought of the dish. I made the "Teriyaki & Apricot Porkchops" on page 145. I had to substitute country-style spareribs for the chops. The meat was so moist and fell off the bones. My husband actually ate it in sandwiches as pulled pork. He raved about the flavor. I hope her book keep coming!
1 out of 1 people found this review helpful.
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Posted November 20, 2012
Lots of great recipes using ingredients mostly on hand. I like not having to shop for ingredients I would not normally use. Have tried several recipes and all have been "keepers' so far. Would definitely recommend for slow-cooker lovers and a good book for people new to this type of cooking.
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Overview
The New York Times bestselling author of slow-cooker cookbook Make It Fast, Cook It Slow returns with budget (and gluten-free!) meals that will satisfy the entire family. Stephanie O’Dea’s 200 delicious recipes include
Baked Herbed Feta...