Read The Great American Slow Cooker Book Online
Authors: Bruce Weinstein
The Great American Slow Cooker Book (47 page)
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You can chop the meat into small bits to stuff into pork buns or pork dumplings. Or freeze any leftovers and thaw them for a day when you’re feeling ambitious.
INGREDIENTS EXPLAINED
Sesame oil is available in two varieties: toasted and untoasted (or sometimes called “dark” and “light”). The former is more aromatic, tastier in fact; the latter, a tad more esoteric, available at high-end supermarkets and Asian grocery stores. We call for only
toasted sesame oil
.
Because of complex chemical interactions, it can go rancid rather quickly. Open the bottle when you get it home from the supermarket. If you detect a funky, musky tang, take the bottle back for a refund. Once opened, refrigerate it, sealed, for up to 6 months. It will solidify after being chilled; run the sealed jar under warm tap water to loosen up as much as you need.
Serve It Up!
Have a salad on the side, made from thinly sliced radishes, thinly sliced mango, and jícama matchsticks, dressed with a little toasted sesame oil, white wine vinegar, red pepper flakes, and crunchy sea salt.
NOT MUCH
•
PREP TIME:
5 MINUTES
•
COOK TIME:
8 HOURS
•
KEEPS ON WARM:
2 HOURS
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SERVES:
3 TO 10
2- TO 3½-QUART
2 pounds bone-in country-style pork ribs
2 tblsp maple syrup
2 tblsp soy sauce
½ tsp onion powder
¼ tsp ground allspice
¼ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground black pepper
4- TO 5½-QUART
4 pounds bone-in country-style pork ribs
¼ cup maple syrup
¼ cup soy sauce
1 tsp onion powder
½ tsp ground allspice
½ tsp ground cinnamon
½ tsp ground cloves
½ tsp ground black pepper
6- TO 8-QUART
6 pounds bone-in country-style pork ribs
6 tblsp maple syrup
6 tblsp soy sauce
½ tblsp onion powder
½ tblsp ground allspice
½ tblsp ground cinnamon
1¼ tsp ground cloves
1¼ tsp ground black pepper
1
Put the ribs in the slow cooker. Whisk the maple syrup, soy sauce, onion powder, allspice, cinnamon, cloves, and pepper in a bowl; pour over the ribs.
2
Cover and cook on low for 8 hours, or until the pork is falling-off-the-bone tender.
TESTERS’ NOTES
•
Break out the napkins! This sauce turns these economical pork ribs into a decadent feast.
•
Layer the country-style ribs as evenly as possible in the slow cooker so they all have an equal chance to be smothered in the sauce. If some are stacked out of the sauce, swap their places halfway through cooking, particularly in a round slow cooker.
INGREDIENTS EXPLAINED
Country-style pork ribs, cut from the sirloin end of the pork loin, are meaty ribs, not at all like those used for the standard barbecued pork ribs or baby back ribs, but more like fatty, narrow pork chops. Country-style ribs are sold both bone-in and boneless—we prefer the bone-in variety in most slow cooker recipes because the bone imparts so much flavor. Country-style ribs are often sold in a large slab, particularly at big-box stores. These should be divided into individual ribs, each with a bone (you can ask the butcher to do it for you). Plan on each bone-in country-style rib weighing about ½ pound.
with apples and peppers
NOT MUCH
•
PREP TIME:
15 MINUTES
•
COOK TIME:
8 HOURS
•
KEEPS ON WARM:
2 HOURS
•
SERVES:
3 TO 10
2- TO 3½-QUART
1 medium apples (such as Empire or Granny Smith), peeled, cored, and thinly sliced
1 small red bell peppers, stemmed, seeded, and thinly sliced
1 small yellow onion, thinly sliced
2 pounds bone-in country-style pork ribs
6 tblsp reduced-sodium chicken broth
½ tblsp mild smoked paprika
1 tsp caraway seeds
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp salt
½ tsp ground black pepper
4- TO 5½-QUART
2 medium apples (such as Empire or Granny Smith), peeled, cored, and thinly sliced
1 medium red bell peppers, stemmed, seeded, and thinly sliced
1 medium yellow onion, thinly sliced
3½ pounds bone-in country-style pork ribs
⅔ cup reduced-sodium chicken broth
1 tblsp mild smoked paprika
2 tsp caraway seeds
2 tsp ground cumin
1 tsp ground cinnamon
¾ tsp salt
¾ tsp ground black pepper
6- TO 8-QUART
3 medium apples (such as Empire or Granny Smith), peeled, cored, and thinly sliced
2 medium red bell peppers, stemmed, seeded, and thinly sliced
1 large yellow onion, thinly sliced
5 pounds bone-in country-style pork ribs
1 cup reduced-sodium chicken broth
1½ tblsp mild smoked paprika
1 tblsp caraway seeds
1 tblsp ground cumin
1¼ tsp ground cinnamon
1 tsp salt
1 tsp ground black pepper
1
Toss the apple, bell pepper, and onion in the slow cooker; make an even layer across the bottom. Lay the ribs on top, overlapping as necessary.
2
Whisk the broth, paprika, caraway seeds, cumin, cinnamon, salt, and pepper in a bowl; pour over the ribs.
3
Cover and cook on low for 8 hours, or until the pork is fork-tender right at the bone.
4
Transfer the ribs to a cutting board. Use a slotted spoon to fish out and then mound the vegetables on a serving platter as a bed for the ribs; set the ribs on top. Skim the sauce in the cooker for any surface fat, then dribble the sauce on top of the ribs.
TESTERS’ NOTES
•
Country-style ribs are incredibly forgiving, what with all that wonderful fat and collagen melting into the sauce. The best preparations use simple techniques to meld big flavors.
•
These ribs freeze exceptionally well. Seal portions in containers and store in the freezer for up to 6 months. Thaw, then reheat the ribs, sauce, and everything else in a microwave-safe bowl or tightly sealed aluminum foil packet in a 350°F oven for 20 minutes.
INGREDIENTS EXPLAINED
Smoked paprika is a Spanish and Portuguese favorite, now common in all supermarkets in North America. It’s made from dried
smoked chiles. It actually comes in several varieties, based on the heat of those chiles as well as the fineness of the grind. We call for only finely ground sweet smoked paprika in this book. Smoked paprika will last about 9 months if stored in a sealed container in a dry, cool place, before the intense flavors begin to fade.
with orange and thyme
A LITTLE
•
PREP TIME:
15 MINUTES
•
COOK TIME:
8 HOURS
•
KEEPS ON WARM:
4 HOURS
•
SERVES:
3 TO 10
2- TO 3½-QUART
1 small orange, thinly sliced into rings and seeded
2 fresh thyme sprigs
1 tsp fennel seeds
1 tblsp olive oil
2 pounds bone-in country-style pork ribs
½ tsp salt
½ tsp ground black pepper
1 cup dry red wine, such as Syrah
2 tsp honey
4- TO 5½-QUART
1 medium orange, thinly sliced into rings and seeded
4 fresh thyme sprigs
1¾ tsp fennel seeds
2 tblsp olive oil
3½ pounds bone-in country-style pork ribs
¾ tsp salt
¾ tsp ground black pepper
1¾ cups dry red wine, such as Syrah
1½ tblsp honey
6- TO 8-QUART
2 medium orange, thinly sliced into rings and seeded
6 fresh thyme sprigs
2½ tsp fennel seeds
3 tblsp olive oil
5 pounds bone-in country-style pork ribs
1 tsp salt
1 tsp ground black pepper
2½ cups dry red wine, such as Syrah
2 tblsp honey
1
Lay the orange slices in the bottom of the slow cooker. Lay the thyme sprigs on top and sprinkle the fennel seeds evenly over both.
2
Set a large skillet over medium heat for a few minutes, then swirl in the olive oil. Season the ribs with salt and pepper then slip in a few—as many as will fit without crowding—to brown on all four sides, about 10 minutes per batch. Transfer the ribs to the slow cooker and continue browning as necessary.
3
Pour the wine over everything in the slow cooker, then cover and cook on low for 8 hours, or until the meat almost separates from the bone on each rib. If some ribs sit in the juices while others are more exposed, switch their places halfway through cooking.
4
Transfer the ribs to a serving platter or plates. Remove and discard the orange slices and thyme from the slow cooker; skim the fat off the sauce or pour it into a fat separator, and wait a couple of minutes. In any event, pour the strained sauce into a small saucepan, stir in the honey, and bring to a boil over medium-high heat, stirring occasionally. Boil until reduced by half, stirring frequently; then spoon the sauce over the ribs.
TESTERS’ NOTES
•
We brown the country-style ribs in this recipe to pump up the flavors a bit, a better match for the more assertive ingredients that make up the sauce.
•
Feel free to substitute rosemary or marjoram sprigs for the thyme.
A LOT
•
PREP TIME:
1 HOUR
•
COOK TIME:
12 HOURS
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KEEPS ON WARM:
4 HOURS THROUGH STEP 3
•
SERVES:
4 TO 12 (OVER COOKED PASTA)
2- TO 3½-QUART
1 pound bone-in country-style pork ribs
1¼ cups no-salt-added canned crushed tomatoes
1¼ cups Italian-seasoned canned diced tomatoes
⅔ cup thinly sliced yellow onions
⅔ cup Seeded, stemmed, and thinly sliced green bell peppers
⅓ cup dry white wine, such as Pinot Grigio
2 tblsp no-salt-added tomato paste
2 tsp dried oregano
2 tsp dried basil
2 garlic cloves, peeled and thinly sliced
1 tsp dried rosemary
1 tsp dried thyme
¼ tsp salt
¼ tsp ground black pepper
⅛ tsp grated nutmeg
4- TO 5½-QUART
2 pounds bone-in country-style pork ribs
2⅓ cups no-salt-added canned crushed tomatoes
2⅓ cups Italian-seasoned canned diced tomatoes
1⅓ cups thinly sliced yellow onions
1⅓ cups Seeded, stemmed, and thinly sliced green bell peppers
⅔ cup dry white wine, such as Pinot Grigio
¼ cup no-salt-added tomato paste
4 tsp dried oregano
4 tsp dried basil
3 garlic cloves, peeled and thinly sliced
2 tsp dried rosemary
2 tsp dried thyme
½ tsp salt
½ tsp ground black pepper
¼ tsp grated nutmeg
6- TO 8-QUART
3 pounds bone-in country-style pork ribs
3½ cups no-salt-added canned crushed tomatoes
3½ cups Italian-seasoned canned diced tomatoes
2 cups thinly sliced yellow onions
2 cups Seeded, stemmed, and thinly sliced green bell peppers
1 cup dry white wine, such as Pinot Grigio
6 tblsp no-salt-added tomato paste
2 tblsp dried oregano
2 tblsp dried basil
4 garlic cloves, peeled and thinly sliced
1 tblsp dried rosemary
1 tblsp dried thyme
1 tsp salt
1 tsp ground black pepper
½ tsp grated nutmeg
1
Position the rack in the center of the oven; heat the oven to 450°F. Set the ribs on a large, rimmed baking sheet. Brown them in the oven for about 20 minutes, turning occasionally, until the rendered fat on the tray is beginning to sizzle.
2
Use tongs to transfer the ribs to the slow cooker. Stir in the tomatoes, diced tomatoes, onions, bell peppers, wine, tomato paste, oregano, basil, garlic, rosemary, thyme, salt, pepper, and nutmeg.
3
Cover and cook on low for 10 hours, or until the meat won’t even stay on the bones.
4
Use tongs and a big spoon to transfer the ribs from the cooker to a large cutting board. Take care—they may well fall apart. Cool for 10 minutes. Keep the slow cooker covered and on low.
5
Debone the meat and chop it into small bits. Stir it back into the sauce in the cooker.
6
Cook on high, uncovered, for 2 hours, or until the entire stew has thickened somewhat.
TESTERS’ NOTES
•
A recipe just like your
nonna
used to make, this is the classic pasta sauce reconstructed for the slow cooker. It takes all day, just as her sauce would. But you don’t have to stir as frequently.
•
The ribs are browned in the oven, not just in a skillet on the stovetop, in an attempt to burn some flavor into the bones themselves, not just brown the meat.
•
Only dried herbs will do here; don’t be tempted to use fresh. The dried ones have a subtler, milder, somewhat darker taste.
•
Take care that you pick all the bones out of the ribs, including any extraneous bits left from careless butchering.
•
This sauce freezes well. Cool for about 30 minutes, then ladle it into zip-closed bags or plastic containers, seal, and store in the freezer for up to 6 months. Thaw in the fridge overnight, then reheat in a covered saucepan set over low heat until hot and bubbling.