Crock Pot Ribs
I made these ribs for New Years Day, 2009. They were really pretty easy, and tasted FABULOUS!
I made these ribs for New Years Day, 2009. They were really pretty easy, and tasted FABULOUS!
- Carbohydrate 42.0414875642702 g
- Cholesterol 367.4098197 mg
- Fat 135.321978346983 g
- Fiber 2.21800003503419 g
- Protein 100.315572620593 g
- Saturated Fat 43.1736789011142 g
- Serving Size 1 1 Serving (806g)
- Sodium 15380.1553188557 mg
- Sugar 39.823487529236 g
- Trans Fat 16.3027440882179 g
- Calories 1785 calories
Step-by-step
- Preheat broiler.
- Line broiler pan with foil and spray with nonstick spray.
- Season ribs with garlic salt and pepper.
- Broil 5-6 minutes on each side.
- Place in crock pot.
- In a bowl, stir together the remaining ingredients, and pour over the ribs.
- Cook on high for 3-4 hours, or low for 8 hours.
Pre-broiling pork ribs before they enter the slow cooker renders surface fat and initiates Maillard browning that moist heat alone cannot achieve. When combining soy sauce, honey, and Catalina dressing for the braising liquid, the vinegar and sugar content work in tandem to tenderize dense muscle fibers over long cooking cycles. This preparation relies on inexpensive cuts of meat transformed by extended exposure to low heat. Cooking baby back ribs on low for eight hours allows connective collagen to dissolve completely into gelatin, yielding meat that separates cleanly from the bone without disintegrating into mush. Broiling the seasoned racks for five to six minutes per side requires careful monitoring to prevent the garlic salt from burning before the meat goes into the ceramic insert. Racks cut in half fit more efficiently into standard oval slow cookers, ensuring the braising sauce makes maximum contact with every surface. Simmering or reducing any leftover sauce separately on the stovetop creates a concentrated glaze suitable for brushing over the finished meat before serving. Storing leftovers in an airtight container within the refrigerator preserves quality for up to three days, and reheating should occur gently to maintain optimal moisture levels in the protein.
