Sunday, January 31, 2010

Sunday cooking marathon 1: Tangy Slow Cooker Spareribs



The tang is the name for this pregnant lady. My mom used to make something resembling this dish when I was a kid. I peeked at her recipe, but it just didn’t look TANGY enough. So here’s what I came up with:

2 lbs boneless pork spareribs

flour, salt, pepper

olive oil

1 large onion, sliced

4 stalks celery, chopped with leaves


1/2 C ketchup

1/4 C water

1/4 C cider vinegar

2 Tbs Worcestershire sauce

1/2 tsp chili powder

1/2 tsp smoked paprika


Pour a little flour onto a plate and season with salt and pepper. Dredge the ribs in the flour mixture. As you can see I thought I had pulled boneless ribs out of the freezer…but they turned out to be bone-full. No matter.


Heat a little olive oil in a fry pan and brown the ribs on all sides.


While they’re browning you can make the sauce, as well as chop your onion and celery.


Once the ribs are browned place them in the slow cooker on top of the celery and onions. Next use the sauce to deglaze the pan that you browned the ribs in. If you’ve never deglazed before, it just means that you pour liquid into a pan where you’ve sautéed something with a little flour, in order to pick up all the yummy brown bits and concentrated flavor that otherwise would get left behind. The residual flour also thickens the sauce a bit. Stir well, scraping the bottom of the pan to loosen all that deliciousness, for about 2 minutes.


Final step: pour the sauce over the ribs (looking very paradisiacal here in their holy white cooking receptacle) and turn the cooker to low for 8 hours. If you’re around, baste the ribs occasionally throughout the day.


Serve with rice!

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