Here is another installment from the Crock Pot Diaries. This time we journey away from the other white meat to the only meat that really matters: red meat.
I also selected one of my favorite cuts, ribs. They are tasty and with the meat conveniently attached to a bone…they are a home run. I have always thought ribs are to meat as stick is to corn dog. And since I don’t eat corn dogs anymore, I have to substitute with ribs.
Enjoy this latest thriller from the Crock Pot.
Crock Pot Country-Style Beef Ribs
4-6 lbs Beef Ribs
1 ½ cups of beef stock
2 cloves of fresh garlic
1 small onion, peeled and cut into slices
2 pinches of Big Bubba’s Chipolte Rubba or chipotle powder
1 tablespoon of maple syrup
1 pinch or salt & black pepper
1 large helping of golden beets cut into slices
Place sliced onion and beets in bottom, and sprinkle garlic on top. Rinse and pat ribs dry, and place them on onion. Pour bone broth and maple syrup over top, and then sprinkle with Big Bubba Rub, salt and pepper, put lid on and cook on LOW for 8 hours.
Once the 8 hours comes, remove the lid for a few seconds and blow the steam away. Using a fork remove a rib and start eating. Once done with the first rib, eat some beets. Repeat this until the ribs are gone and nothing is left but the juice in the pot. This works best if you use your favorite beer to cool your mouth from the hot ribs, but this is optional.
*Timing: Remember the rule for slow cookers is 1 hour on HIGH = 2 hours on low, so if you wanted to make these twice as fast, you would cook them for 4 hours on HIGH. Since all slow cookers cook at different temperatures and different efficiencies, it pays to “stick a fork in it” an hour or two ahead of time and see if it is done!
*I just recently learned Big Bubba’s Rubba is no longer in business. Please observe a moment of silence for Big Bubba.
*Since I am writing this at the time of cooking, I will go back to add pictures once the ribs are done.