Dry Rub "Greek-Style" Ribs
Published: Wed, 01/17/18
Hello there, Slow-Cookerers!
I was informed by my husband this morning that he has been married for 222 months.
Which means *I* have been married that long, too!
:-)
But for now, let's talk ribs and slow roasting.
The wonderful thing about slow cookers is that because the pot is sealed so nicely, many times you can get away without adding ANY cooking liquid, or a very minute amount.
This means that the "old school" approach of drowning your meat in liquid simply isn't necessary, which is FANTASTIC!
#justsaynotosoggymeat
Here is one of my favorite Rib Recipes:
Greek Style Ribs
page 182, More Make it Fast, Cook it Slow
serves 4
4 pounds pork spareribs (you can also use beef ribs)
1/4 cup brown sugar
1 tablespoon kosher salt
1 tablespoon garlic powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground anise
1 teaspoon dry mustard
1 teaspoon ground cinnamon
1/2 teaspoon fennel seeds
1/2 teaspoon whole black peppercorns
4 cloves
1 tablespoon honey
(OPTIONAL, if desired: 1/2 cup orange juice)
The Directions.
Use a 4-quart slow cooker.
Put the ribs into the bottom of your slow cooker. In a small mixing bowl, mix together the brown sugar and all of the spices with the honey to make a clumpy paste.
Smear this paste evenly over all sides of the ribs.
If you are out of the house all day or you have a pot that you feel really NEEDS liquid in it, you may pour in 1/2 cup of orange juice around the base of the ribs.
This is optional -- I have made these ribs without any additional liquid and they turn out fantastic, but some of my readers just feel funny not adding in any.
I understand.
This isn't that big of a deal -- cooking should be fun and enjoyable. If you want liquid, add it. If you want go give it a go without any liquid, you most certainly can.
If you have a 6-quart instead of a 4-quart:
Use more ribs, or place a layer of foil down over your ribs to help insulate them a bit so they aren't lost in such a great big pot.
Cover, and cook on low for 7 to 8 hours, or on high for about 4 hours. Your ribs are finished when the meat pulls easily off the bone.
The Verdict.
I LOVE THESE RIBS! I know there is a huge long list of spices and seasoning listed --- hopefully you have everything in your cabinets. If you are missing a few here and there, check in with your neighbors. This is a fantastic spice medley and I know you are going to love it!
enjoy! happy slow cooking!!
WANT MORE SLOW ROASTING WITHOUT LIQUID INFO? This will be helpful! I partnered up with SkillShare last summer and did a cooking show about slow roasting. You can watch it, for free, online, by clicking this link.
I hope you find it helpful!
--- steph