What’s For Dinner? Slow-Cooked Smoked Babyback Ribs


SlowCookedSmokedBabybackRibs

UPC’s Slow-Cooked Smoked Babyback Ribs

I’ve been slowly but surely refining my basic process for cooking up a “Smoked” meat dish, in the comfort of your own home using a slow-cooker or crock pot. I consider these ribs to be the final proof of the process for that. So the good news (other than that I had a delicious dinner, and loved every minute of it) is that I can finally document my “Slow-Cooker Smoked” process and start to build some recipes around it. Keep your eyes peeled for this in the future as I intend to be sharing many of these recipes with you!

As far as this recipe is concerned, you could do this using the “Smoked” process which I will document separately, or you could do these in a more “traditional” slow-cooker process. In fact, this recipe will work well for a grilled meal as well. All you would do is change this recipe slightly to do the final cooking on the grill rather than in a slow-cooker. Also, since a grill is quite a bit hotter than a slow-cooker, the cook time for grilling these will be somewhere in the neighborhood of between 20 and 40 minutes, depending on the temperature you use. A higher cook-time will give you a faster turn around. It will also sear the outside of the ribs more, which may be preferable. A lower temperature and longer cook time will encourage the use of sauces and other flavors to change the flavor of the ribs.

Slow-Cooked Smoked Babyback Ribs; What you’ll need:

  • 1 large rack Babyback Ribs
  • 1/2 cup Olive Oil
  • 1/2 cup Balsamic Vinegar (you can use a flavored one too, if you have one)
  • 1 cup water (filtered, please!)
  • Spices: Turmeric, Sage, Sea Salt

Serves: 2 (depending on the size of the rib rack; and how good it is!)
Cook and Prep time: 1.5 days.

1. In a pan or on a griddle, thoroughly brown the ribs on both sides. Do this using high heat – you want the outside to be browned, but you don’t want to cook the meat on the inside much, if any.

BabybackRibs_Browning

See the red showing on the edge of the ribs? Brown the outside quickly, but don’t cook the slab of ribs.

2. Put the ribs, spices, and oil and vinegar in a marinating container and put it away for a day.

3. About 6-8 hours before meal time, dump the ribs and marinade all in to a slow cooker or crock pot and turn it on to low.

4. Serve and enjoy!!

BabybackRibs_Spiced

For Grilling:
Instead of slow-cooking for 6-8 hours, slow cook for 1 hour. Then finish cooking on the grill on high heat for 20-40 minutes, brushing the marinade onto the ribs to keep them moist.

To do the “Smoked Slow-Cooked” Version:

  1. BabybackRibs_SmokingPlatformSave the bones from your last ribs in the freezer (or you can buy some bones from your local butcher – most have some for sale; If you buy, I’d cook these up at least once for some Bone Broth first!).
  2. Follow the slow-cooker instructions steps 1 and 2 above.
  3. Before above step 3: Thaw and arrange the bones across the bottom of the slow-cooker so that the meat will be lifted up above the marinade liquid.
  4. Return to the slow-cooker step 3 instructions, though this time drizzle the marinade over the top of the meat several times during the 8-hours of cook time.

This is a fascinating idea that I’ve been playing around with since this post, many months ago. What happens is the marinade will heat up, evaporating the liquids, and will effectively steam the meat slab suspended above it. If that were all that happened, this would be somewhat different than it ends up being. At the same time, the oils in the marinade allow the slow-cooker to over-cook the bones that were left in the bottom of the pan, letting them caramelize and smoke the meat above it. The intentional overcooking of the bones making the smoke, along with the flavors in the marinade, combine to create the same effect as using a smoker, while allowing you to do the whole thing relatively safely in your own kitchen.
As a note on this: I did recently find a crack in my crock pot, and it’s entirely possible that it was doing this that ruined it. Even using the Low heat setting will result in a lot of heat being funneled in to the slow-cooker, and since there’s not a lot of liquid in there to absorb the heat (that’s kind of our intention) it will end up causing the pot itself to heat up quite a lot. Of course, the benefit to this is that the bones on the bottom, since they’re touching the pot, will heat up a lot and smoke the meat. And it’s delicious! On the other hand, I suggest paying extra attention to the crock pot; keep it away from walls and potentially flammable stuff on the counter, and only do this when you’re home to monitor it regularly.

Questions:

  • Do you like smoked/cured meat?
  • Have you ever smoked your own meat?
  • Will you be trying the slow-cooker smoked meat steps/process that I’ve outlined above?
  • What kinds of meat would you be most interested in smoking?
  • Do you have a smoker? How often do you use it?
  • What kinds of sides would you serve with this meal?
  • What kind of dessert would you serve with this meal?

UPC’s Pocket Guide To: Sprucing up your Leftovers


ChickenCroquetteLeftovers

Sprucing Up Your Leftovers – Today’s meal: Chicken Croquette

As you may or may not recall, I made some Paleo Crispy Chicken Croquettes last week. They came out delicious, and my wife immediately started to get excited about what other ways we could start to re-incorporate chicken in our diets. Truth be told: we eat very little white meat. Most of what we eat, as what you see me post recipes about, is red meat. It is not uncommon in the UPC household to eat a healthy serving (6-10 ounces) each meal. In fact, the only time we ever really indulge in chicken or turkey is either as a salad meat, or in a sausage. There are some really delicious chicken sausage flavors sold at Trader Joe’s, and I definitely see myself continuing to patronize their chicken-sausage shelf!

So using the Paleo Crispy Chicken Croquettes I made last week, I made several meals for myself and my wife throughout the week and weekend. These Paleo Crispy Chicken Croquettes were absolutely delicious (and perhaps better!) when they were reheated for subsequent meals. We ate them for breakfast, lunch, and dinner; not consecutively, of course.
In the above picture you’ll see that I roasted up some carrots in coconut oil for several minutes, and then served the carrots over some mixed salad greens with the re-heated Paleo Crispy Chicken Croquettes. The meal was quick, delicious, and easy; and best of all, it was completely home-made!

So back to today’s topic: Sprucing up leftovers.

Here are some simple steps you can take to turn some leftovers in to an appetizing and delicious meal:

1. For meat leftovers: Add greens, the add colorful veggies.

  • More often than not, the leftovers in my refrigerator consist of the uneaten meat from my last meal. In fact, I frequently make quite a bit more than my wife and I will consume, specifically for the leftovers.
  • Step 1: Add some greens. These could be in the form of salad greens or cooked veggies, but the first thing you add to a meat leftover meal is something green.
  • Step 2: Add some colorful vegetables. A great way to satisfy both of these requirements would be to mix up a quick tomato, avocado, and arugula salad, and serve it alongside your leftover beef or other meat. In today’s picture, you see the green salad base with roasted carrots.

2. For cooked vegetables: Add a protein source.

  • When I have vegetables left over from a meal, 90% of the time it’s a cooked vegetable. Again, like when I cook up extra meat when I’m cooking, I often prepare extra vegetables as well.
  • Step 1: Add a protein source. For me, I often save my leftover cooked vegetables for my Salad Eggs the next morning. There is little I enjoy more than a delicious Salad Eggs meal to start off my day. And what easier way to do it than with vegetables already prepared from the night before?
  • Step 2: Add some more vegetables. When I am not making Salad Eggs with my leftover vegetables, I am adding them to a salad, or serving them alongside a meat dish. In either case, this usually means that I’ll need salad greens to complete my plate.

3. For raw vegetables: Cook them, then add more greens and a protein source.

  • It is very, very rare that I ever prepare more raw vegetables than I’m going to eat. In those rare occasions, I’m most likely to cook whatever vegetables are left over from my previous meal.
  • Option 1: Make a soup, Salad Eggs, or an omelet. A great way to use raw vegetable leftovers is in a soup. Cooking the vegetables in water will rehydrate them, hiding any wilting that may have happened in between your food prep for the previous meal and the current meal. I love making a soup or salad eggs with leftover vegetables.
  • Option 2: Make a salad. This can work very well with a Hot & Cold Salad, where you cook up some of the ingredients of the meal (along with a protein source), and serve the salad all mixed together, combining the cooked flavors with the raw flavors.

I highly recommend making enough food to have some leftovers each night for dinner. It can make meal-prep for Breakfast and Lunch so much easier than the daunting task of preparing and making 2 meals for yourself (and your family) all while getting ready for work and catching up on the tweets and facebook updates from the night before. Leftovers can save an impressive amount of time when faced with all of those priorities in an already-tight morning scheduled.

Questions:

  • Do you make extra food intentionally for leftovers?
  • How do you deal with your leftovers when you have them?
  • Do you make a whole extra meal of leftovers, or do you selectively make leftovers from specific portions of your meal?