June 14th, 2010
{recipe} OHM Slow Cooked Ribs on Daily Candy Kids
Do you love Daily Candy Kids as much as I do? Well then you’ll understand why I was honored when they asked me to do a recipe for a bunch of their editions including Dallas, Chicago, Miami, Washington DC and Seattle.
As you can imagine, I wanted to knock it out of the park. After all, that’s a whole lot of readers to impress! So I was relieved when inspiration hit. Like lightning.
Those of you who have been reading for a while know that I love my slow cooker. Well, why is it thought of as a winter cooking tool? I mean, can you think of anything better for summer than plugging something in (no stove!), filling it with killer ingredients (no standing at the stove!), leaving it for hour (while you sit in the backyard or hit the playground!) and then coming home to dinner? Yeah. Didn’t think so.
You’re not limited to hearty stews and wintery soups. Your slow cooker can make summer staples like chili; pulled chicken, pork or beef; “baked” beans; fruit compotes for canning; even cobblers! And, of course, super succulent, meat-falling-off-the-bone RIBS! So, pull out that slow cooker and check out my recipe for Slow Cooked Asian Style Ribs (pictured above!) on the fab Daily Candy Kids. Then go out and play while dinner makes itself.
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I use my slow cooker about once/week during the cooler, winter months but always am challenged to find a use for it during the summer so thanks for the recipe. One question on the timing. My slow cooker only has three settings: keep warm, low and high. If I cut the recipe in half, what would the 4 hour time setting translate to? Thanks in advance.
i’d still do 4 hours (which is the low setting, correct?). they’ll be super falling off the bone. If you want to check on them after 3 hours, you can, but they’ll be fine staying for 4 hrs. If you want to cut them and serve them as ribs you pick up with your fingers, take them out VERY carefully. otherwise, they’re so tender, the might slip right off of the bone. (YUM.) enjoy!