Crock Pot Ribs Recipe

by Crock Pot Chicken on June 19, 2013

Simply Tasty With Ribs in Crock Pot

Prep time: 20 minutes

Cook time: 3 1/2 to 6 hours

Yield: 6 servings (4 ribs per serving)

2 racks pork back ribs (21/2 to 3 pounds each), cut into 3- or 4-rib sections

2 cups hoisin sauce*

1 cup pineapple juice

3 tablespoons grated fresh ginger

3 tablespoons sesame oil*

3 scallions, thinly sliced (optional)

1 1/2 teaspoons sesame seeds, toasted* (optional)

In medium bowl, combine hoisin sauce, pineapple juice, ginger and sesame oil. Arrange ribs in a slow cooker and pour half of the sauce mixture over ribs. Cover and cook on low for 5 to 6 hours or on high for 31/2 to 4 hours, until ribs are very tender. Set remaining sauce aside in refrigerator.

About 1/2 hour before ribs are done, remove sauce from refrigerator, to bring it to room temperature.

Arrange ribs on plates or a platter and brush both sides with some of the remaining sauce. Sprinkle with scallions and sesame seeds, if using. Serve remaining sauce at the table.

* You can find hoisin sauce and sesame oil in the ethnic or Asian section of most major supermarkets.

Serving suggestions:

Serve these ribs in the Hawaiian plate lunch style, with a scoop of white rice, macaroni salad, or slaw on the side. They’d also be excellent alongside a simple carrot salad or a few slices of grilled pineapple.

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Mexican Crock Pot Recipes

by Crock Pot Chicken on June 18, 2013

A Mexican kitchen without a slow-simmering crock pot would be as odd as a Chinese kitchen minus a wok.

Whether pinto beans, chicken mole or green-chile pork, cooking foods low and slow is a centuries-ancient tradition.

Today, this ancient Mexican tradition gets a small help from the modern-day crock pot.

“There are so many different flavors and foods that turn out wonderful in a crock pot. The Mexican cuisine and crock pot make fantastic cooking partners,” said Deborah Schneider, chef-owner of Sol Mexican Cocina in Scottsdale and author of “The Mexican crock pot” ($19.99, Ten Speed Press).

Her cookbook’s recipes deliver the complex flavors of Mexico with the ease and convenience of crock pots.

In the colorful, 137-page book, Schneider takes traditional dishes from the original earthenware pots to the electrical crock pot. The recipes run from stews to desserts, simple to complex; they include spicy beef soup with Mayocoba beans and tequila-pickled jalapeños and vegetables.

Her recipes — mole negro, tamales with carnitas, barbacoa beef, tortilla soup and Mexican puddings — are aimed to please the busy home cook. Some require browning or sauteing ingredients before placing into the crock pot.

Chiles are used more for flavor than heat. Schneider recommends following the steps to roast, toast, soak or puree the chiles to replicate essential Mexican flavors.

During summer, crock pots offer more than just convenience. They offer a way to cook without grilling outside or heating up the kitchen.

“These are the dishes I cook at home, not the restaurant,” said Schneider, who, as owner of Newport Beach’s Sol Cocina, was dubbed “the reigning queen of San Diego chefs” by Bon Appetit magazine. “I know what it’s like to come home from a long day to a house that smells fantastic and a meal already cooked.”

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