Yes I know we want to put the slow cooker away now that the warmer weather is here, but don’t be too hasty. I have a recipe for you that uses the slow cooker to make a perfect, light summery meal. For all you puritans out there who think that the only and best way to cook ribs is on the barbeque, think again. Cooking them in the slow cooker first ensures that you have the juiciest, mouth watering ribs with meat that literally falls off the bone and melts in your mouth.
If you’re one of those people who likes to chew away at the bones for hours on end, then perhaps this isn’t the recipe for you. But for the rest, these ribs are sure to go down a treat. Finish them on the barbecue or grill, it’s your choice.
1 large pack of ribs (you can use as many as you can fit in your slow cooker)
1 large carrot, roughly chopped
2 cloves of garlic, peeled and halved
2 bay leaves
1 litre boiling water
For the glaze:
2 tbsp. Tamari
1 tsp mixed spice
- Put the vegetables in the slow cooker and arrange the ribs on top
- Add the boiling water, cover and cook on low for 7 hours, or on high for 5 hours
- Once cooked, take the ribs carefully out of the cooking stock and transfer to a barbecue or grill
- Brush with the glaze and grill both sides (adding more glaze once turned). This amount of glaze was enough for around 12 short ribs. For larger quantities, simply double the proportions
Serve with rice and salad (optional suggestion).