Slow Cooker Ribs
My husband’s favorite cut of ribs is what he calls “thin ribs.” I’ve seen this cut referred to as “flanken ribs” elsewhere. Whatever you call the cut, they’re good on the grill if not well-done. Also, they are generally a much less expensive cut. (This week, they were only 2.19/lb.)
Prior to grilling, the only prep we do for these ribs is to let them sit for about half an hour in a basic marinade of salt, pepper and lime juice. They are best grilled to medium-well … and even better, I think, when put in the slow cooker as described below.
One of the great things about this recipe is that you can use any veggies you would normally put into a pot roast, such as fennel, carrots, parsnips … whatever you have in the fridge!
Ingredients
- leftover grilled ribs (if you make this from scratch, and it’s going to be your main dish, figure between 1/4 and 1/2 lb of meat per person; salt, pepper, and then brown the ribs on the stovetop)
- 1 bell pepper, chopped
- 2-3 stalks celery, chopped
- 1 large onion, chopped
- 3+ cloves of garlic, chopped
- 1 small can diced tomatoes, with juices (alternately, use a small jar of mild salsa or a can of rotel)
- Optional: to make the meal heartier, and extend it, add in 2-3 quarted potatoes
Directions
Put everything in the slow cooker, set the cooker on low, and let it go for at least 6 hours. I like to let it go for even longer, up to 8 or 9 hours.
Serve with egg noodles, rice, or mashed potatoes and a salad.
