The Recipes

Slow-Cooker Country Rib Stew

I rarely use my slow-cooker, but every time I do, I am reminded why I have the dang thing.  If you're feeling exceptionally lazy, you can omit the browning of the meat, but it really does add amazing flavor.

Slow-Cooker Country Rib Stew


- 4 boneless country-style pork ribs
- 1 c. baby carrots
- 2 celery ribs, diced
- 1 apple, diced
- 2 T. Hoisin sauce
- splash of sherry wine vinegar
- 3 c. chicken stock
- salt
- pepper
- olive oil

Season the ribs with salt and pepper.  Heat 1 T. of olive oil in a large pot.  Add the ribs and brown on each side, 1-2 minutes.  Remove them and set aside.  Add a splash of the chicken stock to the pan, scraping up any of the bits on the bottom.

Put the carrots, celery, and apple in the bottom of a crock pot.  Lay the ribs on top.  Add in the Hoisin, vinegar, and finally the stock.  Season liberally with salt and pepper.  Cook on low heat for eight hours.  Using two forks, shred the pork ribs.  Ladle into bowls and serve.  Garnish with whatever fresh herbs you have on hand.