Slow cooked short ribs and Moroccan ribs

21 May

We were watching a show a few weeks back on channel 8 about slow cooking. On the show it was mentioned that most people add too much water to their slow cooker when they add their ingredients and therefore the finished product is too watery. It was recommended that you brown your meat first, then put it in the bottom of your slow cooker. Then, on top you add your veg and you don’t really need to add any water because the meat is going to render its juices and make everything yummy.

Jack had some short ribs that he rubbed with olive oil, salt and pepper. He put them in the slow cooker and on top put some sliced onion, chopped garlic and canned tomatoes. There was also some magic fairy dust (secret spices) for good measure (I can’t tell you what this was since I didn’t see him make it). Everything cooked for about 4 hours on low then 2 on high. The finished product came out very tasty. He had his with rice and I had mine with saffron noodles. With the spices he used, I felt like it was really a fusion Italian/Moroccan/Hungarian dish. And the leftovers are destined for the kitchen wench’s lunch today, as usual.

There are a couple of the Korean ribs in there too from yesterday’s bbq.

Since we are always planning our next meal, we often ask our doctor/dentist if we can take home their foodie magazines. Or I should say, we ask most of the time. Recently one of us (I don’t want to throw my mainsqueeze under the bus) took (tore) some recipes out of This month’s Family Circle, since there was an article on slow cooking. Here is one of the recipes.

Moroccan ribs:

makes 4 servings

prep 20 mins

slow cook on high for 6 hours or low for 11 hours plus 10 mins on high

1/2 pound carrots, peeled & chopped (1 1/4 cups)

1/2 pound parsnips, peeled & chopped (1 cup)

1 onion, coarsely chopped

1 cup dried apricots (6 oz package) each apricot halved

1/2 cup pitted prunes, each prune halved

2 cloves garlic, minced

1 cinnamon stick

4 whole cloves

4 whole allspice berries

1 6 inch square of cheesecloth

3 pounds country style pork ribs

1 1/2 cups chicken broth

1/2 cup orange juice

2 tablespoons balsamic vinegar

1 tsp salt

1/2 tsp black papper

1/4 cup all purpose flour

hot cooked couscous (optional) – I would use maybe egg noodles

Layer the carrots, parsnips, onions, apricots, prunes and garlic in a 5 to 5 1/2 quart slow cooker. Add the cinnamon stick, cloves and allspice on the piece of cheesecloth. Tie the ends together with kitchen twine to form a little bundle. Place pork ribs and spice packet on top of the vegetables.

Stir together 1 cup of the chicken broth, the OJ, balsamic vinegar, salt and pepper in a 2 cup measure until well blended. Pour evenly over the ribs.

Cover and cook for high for 5-6 hours or on low for 10-11 hours until the veg and the ribs are tender.

Remove ribs to a large platter, cover with foil to keep warm. Remove spice packet.

Stir together remaining 1/2 cup chicken broth and the flour in a 1 cup measure until well blended and smooth. Stir into liquid in slow cooker. Cover and cook on high for 5-10 mins or until liquid is thickened. Spoon vegetable mixture from pot around the ribs on the platter.

Serve with couscous on the side for soaking up the juices, if desired.

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