Slow Cooked Pork Ribs
Slow cooked pork ribs are the ultimate comfort food in our house. We are not big fans of sweet BBQ sauce, so I make them with a seasoning mix instead. In summer we like grilled ribs, but winter calls for something soft and falling off the bone, and this is what these are.
To make this delicious meal I don’t even have to go grocery shopping. I have Instacart to do most of my shopping and I absolutely love this service, especially during the times of corona virus, but I doubt I will give it up even when all the craziness is over. Instacart personal shoppers can go to a few grocery stores and pharmacies for me and collect all my necessities without me spending time on it. What can be better for a busy mom of two?
Another special company that makes all my cooking easier and more attractive is Personalization Mall. I constantly order various kitchen supplies that bear my name and are beautifully crafted. I have aprons for me and the kids, personalized cutting board, and a set of wooden utensils. All these items from Personalization Mall make me enjoy cooking just a bit more, which is not that easy for me, so I am thankful for any help I can get.
Let’s take a look at those ribs:
- A slab of baby back or Saint Louis pork ribs
- A little bit of organic chicken stock
- 6 organic medium carrots
- 6 organic mushrooms
- 1 large organic onion
- 5-6 garlic cloves
- 5 large organic potatoes
- Tomatoes, cucumbers, onion, sweet pepper, kefir, salt, and pepper for salad
While this meal is very easy to make, thanks to Crockpot, you will have to dedicate all day for slow cooking. If you want to use slow cooking regime, turn it on for 7-8 hours. The ribs will be done in 4 hours on fast.
The first think to do with a raw slab is to take off the thin membrane that connects the ribs.
Do that if you want the meat to fall off the bone. All you have to do is put a knife under it and pull it off. Next is seasoning, of course.
I used a mix of dried oregano, sage, pepper mix, Greek seasoning, salt, and pepper. I seasoned both sides generously and put the rack in the warming Crockpot. Some people brown the ribs on a frying pan for a few minutes on both sides, but it’s not necessary. Browning will just do that – give a more attractive color.
When the ribs go in the pot, I also pour some chicken stock there.
You can also put water, just a little bit to cover the very bottom of the pot. Cut up onion and whole garlic cloves go in the pot at this time as well.
Then put time for 7 hours and almost forget about it for 6 of them.
In the middle of cooking put in large carrot pieces and halved mushrooms.
When you have about one hour of cooking left, wash and quarter 5 potatoes, but don’t peel them. Put them on a baking sheet, sprinkle some oil, salt, and pepper, and put in a 400 degree oven for about 30 minutes.
They are done when golden brown.
While the meat and potatoes are finishing cooking, cut 1 large cucumber, 5-6 Campari tomatoes, ¼ of onion, and 1 sweet pepper in small cubes.
Put everything in a bowl, season generously with salt and pepper, and pour some kefir.
Stir everything together and you’ll have my dad’s favorite fresh salad to go with the succulent ribs.
When everything is done, arrange ribs, potatoes, and salad on the plate and serve hot.