slow-cooker ribs?
Has anyone set a rack of ribs in a slow cooker for hours, and then browned them up on the grill? I'm wondering how the texture comes out? Since a lot of slow cookers are meant to take cheap cuts of...
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I always do my ribs in the crock pot. Cut the rack in three sections. Put in pot with cut up onions. A little garlic. About 3 or 4 ounces of Sweet Baby Rays. No other liquids. Cook on high around 6 hours + or 9+ on low. Enjoy.
While driving, I put chicken breasts (or any other favorite chicken parts),cream of mushroom (or chicken) soup, cut up some onions & celery 1/2 cup water or chicken broth, quartered potatoes and some carrots. Plug in on high when you start out in the morning. After about 6 or 7 hours,you have to stop for dinner. The aroma is wonderful. It starts at about 5 hours and keeps getting better.
OR
Could do the same with a pot roast or pork roast. 3lb roast,cut up celery, onions,garlic, whatever other spices you like, add potatoes, carrots and about 8 oz beef broth (or chicken broth for the pork). 7 to 8 hours on high and dinner is ready when you stop. Some use onion soup mix, gravy mix or other mixes. I try to stay away from the sodium as much as possible.
Make sure, especially when traveling, to use the slow cooker bags. No cleanup at all. Just carefully tie the bag up and right in the trash it goes. No grease, no scrubbing. Just wipe the crock out and it's ready for tomorrow's dinner. Can't get any easier.
Bob
While driving, I put chicken breasts (or any other favorite chicken parts),cream of mushroom (or chicken) soup, cut up some onions & celery 1/2 cup water or chicken broth, quartered potatoes and some carrots. Plug in on high when you start out in the morning. After about 6 or 7 hours,you have to stop for dinner. The aroma is wonderful. It starts at about 5 hours and keeps getting better.
OR
Could do the same with a pot roast or pork roast. 3lb roast,cut up celery, onions,garlic, whatever other spices you like, add potatoes, carrots and about 8 oz beef broth (or chicken broth for the pork). 7 to 8 hours on high and dinner is ready when you stop. Some use onion soup mix, gravy mix or other mixes. I try to stay away from the sodium as much as possible.
Make sure, especially when traveling, to use the slow cooker bags. No cleanup at all. Just carefully tie the bag up and right in the trash it goes. No grease, no scrubbing. Just wipe the crock out and it's ready for tomorrow's dinner. Can't get any easier.
Bob
