HONEY GARLIC SLOW COOKER RIBS RECIPE BY TASTY
Here's what you need: salt, pepper, paprika, chili powder, rack of pork ribs, honey, soy sauce, garlic cloves
Provided by Adam Bianchi
Categories Dinner
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a small bowl, mix together the salt, pepper, paprika, and chili powder. Season the ribs evenly with the mixture, making sure to rub it in on all sides.
- Add the honey, soy sauce, and garlic to a large slow cooker. Transfer the ribs to slow cooker and turn them over in the sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat is against the walls of the slow cooker, with the bone sides facing in. Cover and cook on high for 4 hours, or low for 7-8 hours. Check after the allotted time to make sure the meat is cooked through and tender.
- Remove the ribs and transfer to cutting board. Cut between the bones to separate into individual ribs. Serve with additional sauce from the slow cooker, as needed
- Enjoy!
Nutrition Facts : Calories 660 calories, Carbohydrate 63 grams, Fat 34 grams, Fiber 1 gram, Protein 25 grams, Sugar 58 grams
SLOW COOKER GINGER-SOY SHORT RIBS GREEN RICE WITH LIME
Provided by Robin Miller : Food Network
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a large Dutch oven and arrange carrots and leeks on the bottom. Season ribs all over with salt and pepper and place over vegetables. In a medium bowl, whisk together broth, sherry, soy sauce, honey, vinegar, ginger, and garlic. Pour mixture over ribs. Cover and braise for 3 to 4 hours. This can also be done in a slow cooker - just cook on low for 8 hours or high for 4 hours.
- Cook rice according to package directions.
- While still hot, stir in cilantro, scallions, jalapenos, and lime zest. Season, to taste, with salt and pepper. Serve half of the rice with the ribs (and carrots and leeks) and reserve extra rice for another meal.
HONEY BBQ PORK RIBS CROCK-POT STYLE
Make and share this Honey BBQ Pork Ribs Crock-Pot Style recipe from Food.com.
Provided by Chef Diva Divine
Categories Pork
Time 8h
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Arrange the ribs and onions in the slow cooker in alternating layers.
- Combine the BBQ sauce and honey and mix until smooth; spoon over ribs.
- If you have a round cooker, spoon the sauce between the layers of ribs and onions.
- Cover and cook on low until tender and the meat starts to separate from the brown, 8-9 hours.
- Transfer he ribs to a platter. Serve any extra sauce on the side.
Nutrition Facts : Calories 1531.4, Fat 109.3, SaturatedFat 40.9, Cholesterol 353.8, Sodium 1366, Carbohydrate 53.7, Fiber 2, Sugar 40.9, Protein 80.2
SLOW COOKER HOT HONEY RIBS
These simple, snackable ribs are slow cooked until they are very tender. Then the ribs are brushed with spicy honey, and broiled for 2 minutes to caramelize. Don't worry that the ribs go into the slow cooker without liquid; the heat is gentle enough that the ribs do not burn, and the meat releases liquid as it cooks, so it braises in its own spiced juices. (You could also make these ribs in a pressure cooker by following this recipe.) One thing to note: Red chiles taste best in this recipe because green chiles are less sweet and can taste grassy. Any spicy red chile will work beautifully, and red-pepper flakes work in a pinch. If you prefer green chiles, however, you can use them.
Provided by Sarah DiGregorio
Categories dinner, finger foods, meat, appetizer, main course
Time 6h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Add the sweet and hot smoked paprika, mustard and garlic powders and several generous grinds of black pepper to a small bowl; mix to combine.
- Remove the ribs from the packaging and pat them dry with paper towels. (The easiest place to do this is the sink.) Turn the ribs over to remove the membrane that covers the back of the ribs: Grasp one end of the membrane with paper towels to keep your hands from slipping and pull; the membrane should pull right off in one or two sheets. (If it is not easy to pull off you can skip this step.) Season the ribs all over, front and back, using about 1 tablespoon of salt per rack of ribs. Coat the ribs in the spice mixture, patting it all over both sides of the ribs.
- Lightly coat a 6- to 8-quart slow cooker pot with oil or cooking spray. With the meaty sides facing out and the bones pointing up, coil the ribs into the pot, standing them up in a circle. (You do not need to add liquid.) Cook on low until the meat is very tender when flaked with a fork, but the ribs are not quite falling apart, 6 to 8 hours.
- Meanwhile, make the hot honey: Combine the honey, chiles and lime peel in a small saucepan over medium heat. Let the mixture get very hot, until it simmers and then starts to foam, about 2 minutes. Remove it from the heat, pour it into a small heatproof bowl and set aside. (The honey can be made several days in advance. When it cools, cover it, and store it at room temperature.)
- Line a sheet pan with foil. Using tongs, transfer the ribs to the sheet pan, meaty side up. Heat the broiler. Remove the lime zest from the honey (leave the chiles in) and stir the lime juice and apple cider vinegar into the honey. Using a spoon, drizzle the honey all over the ribs, using about half the honey, but leaving the chiles in the bowl.
- Broil the ribs until they are caramelized, sizzling and lightly charred in spots, 2 to 3 minutes. (Check the ribs every 30 seconds or so to prevent burning, and rotate them to make sure that all the surfaces get caramelized.) Season the ribs with salt then drizzle more of the hot honey and chiles this time over the ribs, to taste. Serve with any remaining hot honey on the side.
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RICE COOKER RIBS AND RICE - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (6)Total Time 1 hr 35 minsCategory Main CourseCalories 652 per serving
- When you’re ready to cook, heat 1 tablespoon oil in a wok over medium heat. Add the mushrooms and stir-fry until caramelized. Remove from the wok and set aside.
- Add another tablespoon of oil to the wok (over high heat this time), and brown the marinated ribs. Once browned, turn the heat down to medium, and add the ginger, garlic, and sugar. Stir-fry for a minute, and then add the carrots, light soy sauce, and ½ cup water. Bring to a simmer and cook for 5-10 minutes, until the liquid has almost all evaporated.
- While the ribs are simmering, add the rice to the rice cooker and add the proper amount of water (according to your rice cooker instructions/type of rice you’re using). This is when you can strain and add some of the liquid the mushrooms were soaking in, if desired. Alternatively, you could also use chicken, pork, or vegetable stock.
SLOW COOKER HONEY-GARLIC BABY BACK RIBS - A FAMILY …
From afamilyfeast.com
5/5 (12)Total Time 6 hrs 10 mins
- Cut each rack of ribs in half. In a small bowl, prepare the spice rub by combining the paprika, smoked paprika, garlic powder, mustard powder, ginger, salt, allspice and cayenne pepper until well blended. Rub the spice mixture all over both sides of each rack of ribs, coating them evenly.
- Stand the ribs along the walls of a large oval (or round) slow cooker (with wide ends down and meaty sides facing the exterior). Cover the slow cooker and cook on low for 6 to 8 hours, until the ribs are tender. (You can tell the ribs are done when the meat starts to separate as you bend the ribs.)
- While the ribs are cooking, prepare the sauce by combining the honey, soy sauce, ketchup, garlic and crushed red pepper flakes in a large saucepan. Over medium-high heat, bring the mixture to a boil and then reduce to a simmer. Cook, stirring occasionally, for 15 minutes or until the sauce has thickened and reduced by about a third.
- Position an oven rack 8 inches below the heating element and preheat the broiler. Line a large, rimmed baking sheet with heavy-duty aluminum foil. Use tongs and a metal spatula to transfer the ribs to the prepared baking sheet, meaty-side down. Spoon or brush the sauce over the ribs and broil them for 4 minutes. Carefully turn the ribs over, generously brush them with additional sauce and continue to broil for about 8 minutes, or until the ribs are browned and the sauce is caramelized, brushing with sauce once more about halfway through the cooking time.
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