Day 101.
Happy Slow Cooker Thursday! I completely forgot all about SCT last Thursday. Make up for it today by visiting Sandra twice!
These are quite possibly the very best ribs I have ever had. They were so good they made my eyes roll backwards, which is nearly impossible right now because I have a hive on it.
Yes.
I have a hive on my EYEBALL. My left one. It's been rather windy here lately, so the pollen count has been absurdly high. I evidently got some pollen in my eye and since my body is oh-so-very-dramatic, my eye took it upon herself to grow a buddy.
lovely.
But! Back to the ribs! They are the bomb. And I'm not just saying that because I've taken it upon myself to medicate with everything I can get my hands on.
those girl scout cookies I hid never had a chance...
I got this recipe from Stefania at City Mama. I am thrilled to have "met" her--not only is she incredibly smart and funny, she is an awesome cook.
The Ingredients.
--package of beef short ribs (or pork!)
--1 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)
--1 cup brown sugar
--5 whole jalapeno peppers (Stefania used 10. Use what you think is appropriate for your family.)
--1/2 cup water
The Directions.
I plopped frozen solid beef ribs into the crockpot. I didn't even think of browning them, just for Jennifer.
I then put the soy sauce, water and brown sugar on top, and threw in the WHOLE (don't cut them!) jalapenos on top.
Since my ribs were frozen, I cooked them on high for an hour, then used a wooden spoon to smash them down further into the crock. Then I cooked on low for another 8 hours.
If you are out of the house all day, cook on low. When you get home, turn the ribs over so the other side gets fully saturated with the most-awesome-liquid-ever while you change clothes and set the table.
We served this with brown rice and green beans.
The Verdict.
The kids ate this! I am not even lying! I took pictures, but promised Adam I wouldn't put them on the Internet--but they totally ate the meat.
I was brave and tried a jalapeno. The first bite of just skin was really tasty, but I got the seeds in the next bite and I thought I was going to pass out.
The meat and the sauce were not spicy, they just had a wonderful smoky flavor.
Write about pork!
54 comments:
I just found your blog and love it!! I can't wait to try the ribs!
Oh these look awesome!
Yum! This would be something we would like!
I cannot wait to try these. I've been looking for something just like it. Stupid question though--do you really need the jalapenos? We would not eat them, and if they're put in whole I wasn't sure if they would really contribute anything or not. I love what you're doing...it's fun letting you be my guinea pig!
These sound so good - maybe Saturday's menu can be altered. Can't wait to try them.
mom24, it's not a stupid question. I really enjoyed the flavor the whole jalapenos added. It was not spicy as much as it was smoky. I wasn't planning on eating them, but got cocky and decided to try.
If you don't want to use them, I bet a teaspoon of red chili flakes would provide a similar flavor without too much heat.
xox
steph
Oh yum. These sound good.
Hey -- tonight I'm making your Beef & Broccoli recipe. The sauce sure tasted good. Can't wait.
These looks good. Thanks for sharing!
MJ
YUM! I'm adding this to the list of things to try. Our current house doesn't have AC so I need plenty of crock pot recipes for the summer and this sounds excellent. :)
Yum!
Happy #100!
Thanks for the idea for dinner tonight! I ran right out to the store and bought the ribs and 3jalopenos! (I am not as adventurous as you!) Love your blog!
I've been enjoying your blog, not only do the recipes look great, but you make me laugh...your poor eyeball!!!
I'll def give the ribs a try.
Sounds SO good...thank you :)
Thanks to Parent Hacks I found your fantastic blog!! I LOVE my crockpot too! I will be a regular visitor to your space!! Keep those recipes comin'!! ;=)
These sound wonderful! Thanks!
yum.. ran right out and bought the ingredients! delicious!
Ribs are always a hit in my house!
Kim
Oh.. My mouth is watering. Those look so delicious! Thanks for telling me about them..
I'm a little late getting around to everyone. Your recipe sounds awesome! Thanks for sharing.
I'm a little late getting around to everyone. Your recipe sounds awesome! Thanks for sharing.
This recipe was awesome!! We shredded the meat and put it (and cut up green beans) on top of the rice!
Thanks!
Late making my rounds. Looks delicious! Do stop by. I'll save you a plate of my Just Peachy Cobbler. :D
For your daily dose of vintage goodness & a bit of silliness, stop by Confessions of an Apron Queen, the home of Vintage Thingies Thursdays.
Steph,
I made these on Friday night using boneless country style ribs and they were awesome! My very picky eater ate like he had been fasting for a month! I made mashed Yukon Gold potatoes and extra sweet corn for the sides. Thanks!!!
Heather :)
yay!
-steph
Just finished eating these and EVERYONE loved them (which is a rare occurance in this house). I used bonless country pork ribs. I didn't have jalepenos and I added a little ginger, garlic, and orange zest just because they were there. It was so yummy. Thank you for a very easy dinner.
Ribs were excellent! With some fresh green beans and smashed potatoes - A twist on the midwestern supper! Total of 4 crock recipes tried 4 thumbs up from the family!
We had the ribs this evening. The sauce they cook in is almost the Terriaki sauce my mom taught me to make growing up (1 - 10 oz. bottle of LaChoy, 1 - 10 oz. bottle of water, 1/2-1 cup brown sugar & 1 tsp of ginger). Anyhow, fixed like your recipe called except only used 4 peppers (did notice the smokey hint to the sauce). Everyone (including my picky son) loved them!
Made this recipe last night using a pork roast as it was all I had in the fridge. Also substituted red pepper flakes for the jalapenos and added some onion flakes. The roast turned out perfectly...fabulous recipe!! Had it with some buttered noodles...mmmm...tasty!!
Made these on Monday. They were indeed the best ribs we've ever had. I had a combination of short ribs and country ribs. I only used 2 jalapenos but think 4 would be just right. I also added 2 cloves of fresh garlic. Only Husband says he never wants ribs any other way. He had the leftovers tonight while Only Daughter and I were at church. Thanks for the idea!
I'm making these for dinner tonight and I just tasted them...they are so good and the house smells amazing.
I added the ground ginger and fresh diced garlic like someone else mentioned. I also added just a little Hoisin sauce and red pepper flakes just to give it a little more bite since my husband likes things spicy...yum-my!!!
We made these yesterday, using your exact ingredients. Our ribs were thawed; we had them in the crockpot on low about 10 hours and they were fabulous.
I use pork spare ribs, and instead of jalapenos, I use large slices of onion (when they cook down in the sauce it is awesome!) I also use 1 c. water and 1 T. flour, in addition to 1 c. soy and 1/2 c. brown sugar. I layer the ribs, then onion, then mix the sauce and pour over all. (The conventional oven way is to do this at 350, one hour covered, one hour uncovered)
Hi Steph...
My name is Jen and I am a crockpot virgin! I love the idea of this recipe, and want to try it with a forgotten frozen pork tenderloin I found waayy back in the freezer. Any idea on how long to cook the frozen tenderloin?
Love your blog!
Jen
Hi Jen!
For a big hunk of frozen meat, I'd cook it on low for a good part of the day. It's not going to be cooked fully for 8 hours, but then to tenderize nicely it needs a few more.
If you're home--cook it on low and then flip the meat after 6-7 hours and cook on low for another 2-4. If you aren't home, cook on low for 8-10 hrs.
xox
steph
We adopted our children from S Korea and I am always making Korean food and I don't like making these ribs but this will make them easier and I will probably make them all the time now...thanks!
I am half Korean. I would just have to say that one of key ingredient that is not is this recipe for Daji (pig/pork) Bulgogi (the Korean "barbeque sauce") is garlic. Koreans consume the most garlic than other country in the world (yes, even more than Italians!)
I also wanted to add that this is great with beef and chicken also.
These were SO GOOD. My family loved them. I used boneless ribs so the meat fell apart or course. I sorta shredded it and put the meat on Kaiser rolls with provolone cheese. Then I had the juice in a cup for a Korean Dip sandwich. My 6 & 4 year old love it. DH thought it was awesome. Great for leftovers too. Next time I will use more jalapeño though as we like things spicy. :) Thanks for the great blog!
Like all the other comments, these ribs were fantastic. It is the latest post on my blog. Thanks for the great recipe.
do you think you could use Splenda brown sugar in this dish?
Is the brown sugar Light or Dark ?
Made this today. I couldn't find beef ribs so used boneless pork ribs. Very tender, but not as sweet as I thought it would be. Next time I'll add more brown sugar. Also I think I would trim the extra fat off, my pack of ribs had a huge hunk of fat all over the whole underside that I couldn't see when I bought the package. But over all I really enjoyed this recipe.
These are so tasty! I made them last week then again last night, but instead of jalepenos I put in a few tablespoons of minced ginger, which added a really nice flavor!
Oh man! Thank you! I have been wanting to "get to know" my crockpot since I received it for my wedding! I am a teacher and a lot of my evenings are spent marking and preparing for the next day- so the crockpot will give us more time together!
OK- do I have to boil these ribs? My mom always boiled her ribs before cooking them- which is why I NEVER make ribs- they take too much time and work! But my husband is a pork-a-holic and he would love more pork products around here! Me- I like chicken myself! Chinese Lemon Chicken tomorrow!
Thanks again!
Hi Angie,
no boiling!
xox
steph
Hi, the ribs are in my crock right now and my mouth has been watering since about noon from the fragrant vapors eminating from my kitchen! I'm korean and when I told my mom about the recipe she starting shaking her head feverishly because of the jalapenos...she started yelling in the perfect Margaret Cho mom way, "No, add garlic, green onions and sesame seeds!!!" So, I kept 3 jalapenos and did add 1/2 tsp ginger, 2 cloves garlic and 1/2 tsp sesame seeds. I didn't have any green onions and wanted to experience the smokiness of the jalapenos I keep reading about. Thx for a great recipe and for helping to engrage my mom! It always makes me giggle. ;)
Yum! Thank you sooo much. We are trying to eat up all the stuff I bought in bulk last year to clean out my freezer and I had NO idea what to do with my country style pork ribs...
These were amazing. I took the juices from the crock pot at the end and boiled them for a few minutes before thickening them with a corn starch slury... Then I softened some mung bean noodles and mixed the noodles, the sauce, and the rib meat (chopped) together. Served with chopped peanuts on top.
Delicious!! Easy. Yum. Thank you!!
Thanks for this recipe! I made the ribs, and they were great ... but I had a ton of the "sauce" left over. I refrigerated it, skimmed the fat off the top, and realized that this was pretty much a spicy teriyaki sauce ... so I pan fried some chicken, removed the chicken from the pan, heated up the sauce, thickened it with a bit of arrowroot powder, and used it as a glaze for the chicken. My husband thought it was a little weird reusing the sauce this way, but I found it tasty and, hey, if I'm gonna use half a bottle of tamari etc ... might as well make sure every bit of it gets used!
I had the butcher cut the ribs "flanken style" and then pounded the meat away from the bone before putting into the crock. It looked and tasted like the "kalbi" from the Korean restaurant. Yum, yum, yum. I want to make these every day.
I've made this before with pork, and it was awesome! However, now I can't remember how many lbs of meat I used....what do you recommend?
I FINALLY made these ribs. Stephanie, they were fantastic. I made a batch of coconut rice to go with them. I used my gravy separator to skim most of the fat off the liquid, then poured some of it on the rice.
I'm currently polishing off the leftovers as my midnight snack! Yum!!!
Yup. Made 'em again last night. This time, I used a much leaner pork rib...way better. They were pure meat/flavor.
We had tons leftover. We also had tons of leftover rice. So today, I put the leftovers in the skillet, reduced the sauce down, added stir-fry veggies and the leftover rice to make Fried Rice! The sauce for the ribs is perfect for a pork fried rice! It was so good, I just had to share.
Wow. Wow, wow wow. Made this today, with the most over-frozen ribs ever (took me 40 minutes to cut them up enough to fit in my crockpot!!), and my own concoction to resemble soy sauce (I'm allergic to soy). Just tasted some-they are amazing!!!! Can't wait til the hubby tries them. He doesn't usually like ribs because they're too messy, but these were so tender they fell off the bone when I was trying to flip them! I'll be posting pics on my blog as soon as I can upload them. Thank you so much!!!!
I just finished eating these and they were amazing. I didn't have peppers, so I used a t. of red pepper flakes as you suggested to someone else. I served them with crispy cold coleslaw, but I should have made rice to soak up the sauce. There's enough left over that I just might do that tomorrow.
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