Tonight, I'm adhering to my sister's rule that if you're cooking in a slow-cooker, the whole idea is to NOT dirty another pan. Normally, I'm all about searing the meat first, and then transferring it to the slow-cooker. Well... okay, I'm still dirtying a baking sheet, but if you line it with aluminum foil, clean-up will be a breeze.
Slow-cooker Pork Ribs
- 1/2 rack of babyback ribs
- 1 T. tomato paste
- 1/3 of a 14.5-oz. can of cannelini beans, drained and rinsed
- 1/4 yellow onion, diced
- 1 garlic clove, minced
- 1/2-3/4 c. chicken stock
- 1/4 c. tomato paste
- 1 T. balsamic vinegar
- 1 tsp. honey
- 2-3 T. ketchup
- 1 tsp. chopped or grated chile in adobo
- handful of parsley, chopped
- 1/2 orange, zested
Combine the beans, tomato sauce, tomato paste, onion, garlic, and stock in the base of a slow cooker. Season with salt and pepper. Nestle the ribs into the beans. Cover and cook on high for 1 1/2 hours, then on low for 1 1/2 hours.
While this cooks, combine the vinegar, honey, ketchup, and chile in adobo in a small dish. Season with salt and pepper. Preheat the oven to broil during the end of the cooking time.
Remove the ribs from the slow cooker and transfer to a baking sheet, fat-side up. Season with salt and pepper and brush with the honey mixture. Put under the broiler for 4-5 minutes. Remove, and slice into individual ribs.
Spoon the beans onto a plate and top with the ribs. Garnish with the parsley and orange zest.