The Recipes

Slow-cooker Pork Ribs

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

- salt

- pepper

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.