Binary Chef - What a Crock!

November 5, 2009

When it comes up in conversation, I generally take the stance that I don't like the crockpot. While this isn't completely true, it's much quicker to say than the real story I'll share with you here. In short, I'm really not a fan of shredded beef (typically what you end up with after slow cooking all day), I don't do stew, and it breaks my heart to hear stories of people experimenting with this method of cooking for the first time and expecting a delicious meal of meat and vegetables, but instead ending up with a pot of drab colored stuff which both looks and tastes like meat and vegetables at the same time. That said, we have one of these contraptions at my house, and it does get used. I'm just very particular about what goes into it. The  "recipe" below was a shared with me by a long time family friend (thanks Scott!) when I was in college, busy and broke. This very simple hearty meal is still in our fall/winter rotation. These slow cooked country style pork ribs can be served over rice or potatoes, but my favorite is to turn it into pulled pork sandwiches.

Slow Cooked Country Style Pork Ribs
• country style pork ribs
• 1 diced onion
• 1 bottle barbecue sauce (whatever you like)

Start by browning your pork ribs on all sides in a pan on the stove. This step will give your finished product more flavor and texture than putting them directly into the crock-pot. Lay your browned ribs into your slow cooker on top of the diced onion, and pour the bottle of sauce over the top. If your choice of sauce is particularly thick, you can add a bit of water. Cover, cook on low for 8 hours. Enjoy! For pulled pork sandwiches, I like to use Bolillos, typically used for making tortas.