Anyone tried it? I have seen a few recipes that make it sound easy.
Although it sounds easy to boil water and I get that wrong sometimes.
Want to share your method?

" > wrote in
oups.com:

> Anyone tried it? I have seen a few recipes that make it sound easy.
> Although it sounds easy to boil water and I get that wrong sometimes.
> Want to share your method?
>
>

I have cooked ribs in the crockpot. I put in 1 strip of frozen ribs a
good shot of bbq sauce (about 1/3 cup or more) and some onion slices then
let'er rip for 6 hrs on low. This was for a meal for one.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

Hahabogus wrote:

> I have cooked ribs in the crockpot. I put in 1 strip of frozen ribs a
> good shot of bbq sauce (about 1/3 cup or more) and some onion slices then
> let'er rip for 6 hrs on low. This was for a meal for one.

I don't eat meat, and barely remember ribs (which my mother baked in the
oven between layers of sourkraut), but at work today everyone was
groaning over some meaty ribs the nurse brought in. The technique was
essentially the above, draining them, rubbing with sauce and searing
them over open flame. I'm sure this qualifies her for some sort of BBQ
hell, but no one at work was concerned this sin.
blacksalt

wrote:
> Anyone tried it? I have seen a few recipes that make it sound easy.
> Although it sounds easy to boil water and I get that wrong sometimes.
> Want to share your method?

I use mine all the time. You have to brown the meat in a heavy skillet
on the stovetop before adding it to the crock pot. You can cook
basically anything in it. I generally cook 5-6 lb roasts (buffalo [we
don't eat beef] or pork) for 8-10 hours on low - start off with an hour
on high and then switch down to low. Season like you normally would -
garlic, pepper, etc. - whatever. I throw vegetables below and add a
cup of chicken broth and a cup of white wine.

-L.

Use "country" ribs.
Brown them on the grill.
Layer in crock,
Douse liberally with barbecue sauce.
Let cook on <LO> for 6 > 8 hours.

For a complete meal,
Line the crock with onion slices,
add a few quartered potatoes and carrot chunks
Then add the browned ribs, etc.





On 31 Jan 2005 19:22:16 -0800, "
> wrote:

>Anyone tried it? I have seen a few recipes that make it sound easy.
>Although it sounds easy to boil water and I get that wrong sometimes.
>Want to share your method?

<rj>

On 31 Jan 2005 19:22:16 -0800, "
> wrote:

>Anyone tried it? I have seen a few recipes that make it sound easy.
>Although it sounds easy to boil water and I get that wrong sometimes.
>Want to share your method?

I have done buffalo ribs that way. Any rib will become very tender
and nearly fall off the bone when slow-cooked like this. For beef,
season with lots of whole garlic and a sliced portabello. Or season
with a little smoke flavoring, black pepper, and onion.

I have made them in the crock pot and instead of browning first, I put
in the crock pot with a small amount of sauce, then after they are
done, put more sauce on them and bake them for a while.

>I have made them in the crock pot and instead of browning first, I put
>in the crock pot with a small amount of sauce, then after they are
>done, put more sauce on them and bake them for a while.


That's what I do. The other day I made some and my 14 year old daughter asks
"What's for dinner?" "Ribs" I tell her.

"Ewwwww"
"No they are good, you will like them" I promise

Sticks her nose in the air "I can't eat any meat when I know what body part it
is"

So she heats up some chicken soup for herself. I put the ribs on the table.
She looks at the ribs.

"Those look good. I don't want chicken soup. I want ribs"

Joelle
"The children who need love the most will always ask for it in the most
unloving ways" ~ Words of a teacher quoted by Russell Barkley~

In article >,
Skipper > wrote:

> I have done buffalo ribs that way. Any rib will become very tender
> and nearly fall off the bone when slow-cooked like this. For beef,
> season with lots of whole garlic and a sliced portabello. Or season
> with a little smoke flavoring, black pepper, and onion.

How much liquid is necessary? Should they be totally immersed, or
partway up, or is little needed?

Actually, I have beef short ribs in mind.

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