I wrote this post last week while it was pouring rain. Today it’s sunny and clear… either way, it’s nice to know that a dinner of tender pork ribs will be finished and waiting for us when we get home from soccer practice!
Back to last week and our crock pot dinner…
It’s soccer night again, and I know it’s going to be a later night than usual. For one, it has been raining all day, and I’m NOT looking forward to standing outside in the damp cold for an hour watching little soccer players slip and slide through the grassy puddles and mud. I just know that by the time we leave the field, I’ll be shivering, aching, and hungry! By the time we get home it will be almost dark, and the cold will make it hard to move as I set the dinner table and put out our late evening meal.
The picture I paint is quite gloomy, but in truth, it’s not that bad. I warm at the thought of a hot, comforting dinner after a chilly fall evening! As I write this post, a pot of pork ribs is slowly cooking in my kitchen. I feel happier just thinking about it! In fact, I’m outright excited thinking about how my family will respond. Will they be amazed that I pulled off a late evening, home-cooked meal? Maybe they will even think I’m a magician. They’ll ask, “where did you find this wonderful meal?” “When did you cook it?” “Yummy! Isn’t our Mom/Wife stupendous???”
What-huh??? Don’t wake me from this dream! It’s already time to take my son to soccer practice? Well, at least now I have been warmed by the thought of our crock pot ribs… and I just checked the forecast. The rain just stopped and won’t return for the rest of the day!
Things sure are looking brighter!
- 1 rack pork ribs (either baby back or regular)
- 4 garlic cloves, roughly chopped
- salt and pepper
- 1/2 inch piece of ginger (peeled, crushed and roughly chopped)
- 2 1/2 tsp hoisin sauce
- 1 tsp organic brown rice miso
- 1 tsp garlic chili sauce
- 3 tbsp soy sauce
- 2 onions
Instructions: making the pork ribs
- Peel and roughly chop the ginger and garlic.
- Wash the ribs and cut them into single segments.
- Add the ribs to the crockpot.
- Salt and pepper the ribs as you like.
- Sprinkle the garlic and ginger on top of the meat, evenly distributed.
- Mix the hoisin sauce, miso, chili garlic sauce, and soy sauce in a bowl and gently wisk until well mixed.
- Pour sauce mixture on top of the meat in the crock pot.
- Stir to coat the meat in the sauce.
- Slice the onion into wedges and place on top of the meat.
- Close the lid and turn the crockpot on low.
- I let my ribs cook for 5 hours on the low setting, which produced perfectly tender ribs.
- I served mine with purple forbidden rice and a side vegetable.
Note: please be sure to test the settings of your crockpot as each one is a little different. There is nothing worse than coming home to a crockpot full of raw meat, or to a meal so over-cooked that you can taste dissolved bones in the meat.