Slow Cooker Baby Back Ribs

Today I decided that the ribs I picked up the other day needed to be eaten. The problem is that I cannot cook these up in 10 minutes and chow down...they require a lot of time to be properly delicious. I would have used a grill, but my knowledge of proper grilling is somewhat stunted since it is usually 100 degrees outside when I want to grill. So I decided to break out my 2 slow cookers from their couple month long siesta.

Ingredients:
2 half-rack's of Baby Back Ribs
Jack Daniel's Hickory Brown Sugar BBQ Sauce
Spice Rub*

Spice Rub:
Turmeric
Sea Salt
Ancho Chili Powder
Garlic Powder
Onion Powder
Hot Smoked Spanish Paprika
Chili Powder
Ground Black Pepper
Italian Herbs Mix
Brown Sugar

I began by setting up my two slow cookers and getting the ribs out. I peeled the membrane off, which was almost non-existent, and proceeded to mix the rub together. I did not list an amount of each ingredient for the Spice Mix due to everyone having their own particular tastes. So go with what you think will like best! Personally, I went heavy on the Garlic Powder, Paprika, and Turmeric but that's just me.

I rubbed the spice mix all over the ribs quite thoroughly. Try not to miss a spot for maximum flavoring later on!

I placed the half racks of ribs 1 per slow cooker and placed them meat side down. I have read that this is not the way to do it, but bear with me.

After about 3 hours in the slow cooker, I checked on how they were doing.

I flipped the ribs to bone side down. I chose to go half and half with how they are cooked. I guess an attempt to even out the cooking, oh well.

About 2.5 hours after the Great Flipping of the Ribs, I went to check on them and noticed they appeared to be done. So I used a pair of tongs and plucked them out of the slow cookers and on to a clean plate.

I grabbed my Jack Daniel's Hickory Brown Sugar BBQ Sauce and proceeded to pour and brush it all over the half rack of ribs one side at a time.

Once slathered up in delicious BBQ Sauce, I proceeded to use a large non-serrated knife to cut the ribs into single rib pieces to eat easier.

Finally, placing them on a plate to serve. Enjoy.

Zesty Chops

I picked up a plethora of Pork Chops the other day and decided some cooking was in order. I have not Zestified anything as of late, so today I decided to Zesty it up.









Ingredients:
8 Pork Chops
Italian Caesar Dressing
Lemon Juice
White Wine
Italian Herb Mix

I began with trimming the Pork Chops because I demand lean cuts of meat! I am not a fan of the fat on pork, chicken, or beef unless it's a long cooking process where the fat will melt away.

So after trimming them, I created a Zesty marinade. I used 1 cup of Italian Caesar Dressing to start with. To this I added about a 1/4 cup of Lemon Juice. Then I noticed a delightfully non-empty bottle of White Wine nearby, which I poured about 1/2 a cup's worth into the mixing bowl I was using. I stirred all of this together.

Then I put in about a 1/3 of a cup of Italian Herb Mix in and stirred again. Then in went the Pork Chops that I used a fork to mix into the marinade mixture. I let sit for about 30 minutes while I cooked up some other foods.

I placed a large saucepan on the stovetop and proceeded to turn the heat to medium. Once I felt some heat coming off the pan, I poured in the mixture and Pork Chops. I cooked the Chops in the marinade for a more intense flavor. After about 5 minutes, I flipped them for an even cook through.

Then I took them off and served them with some spicy rice I cooked up in my rice cooker. Enjoy.

Couscous Stuffed Mushrooms

So at work we are having a 'potluck' tomorrow, and I decided that an appetizer style contribution would go over quite well. Everyone who has perused my blog must have noticed my tendencies to cook using mushrooms, so that was where I decided to start. My lunch today was the Indian Spiced Chicken from Sunday and I thought that I should somehow use Couscous with Mushrooms.

The first thing that came to mind was Couscous with Mushrooms mixed in...that could be tasty. But no, that's been done before.

Secondly I thought of making a Mushroom sauce and putting that on the Couscous. Alas, I passed on this idea since this would not be served fresh and I do not want to serve the Couscous all soggy with Mushroom sauce.

So I came upon the idea to reverse the idea process I was using. Why not put the Mushroom as the main part of the dish rather than just a side ingredient!?! Well, I've made a few Stuffed Mushrooms in my day, so I went with that to start it off.

Ingredients:
Couscous (1 cup Couscous :3 cups Water)
2 lb Cremini Mushrooms
1 cup Scallions/Green Onions (diced)
Shredded Cheeses (4 cheese blend)
1/4 stick Butter
1 1/2 cup Sake (Does not include what you drink!)
dash of Teriyaki Sauce
dash of Soy Sauce
dash of Lime Juice
dash of Lemon Juice
2 spoonfuls of Indian Spice Mix*

*Previously mentioned in this very blog!

I began by putting my large saucepan on the stovetop and turned the heat to medium-high. Then I poured in the Sake, Teriyaki Sauce, Soy Sauce, Lime Juice, and Lemon Juice. Then stirred a bit.

Once the temperature got hot enough to almost boil the liquid mix, I put in the 2 spoonfuls of Indian Spice Mix. You don't really have to stir here but I did a little bit. Do not be alarmed by the foamy reaction right away, it will die down quickly. Turn the heat down to just medium.

I then grabbed the Cremini Mushrooms and proceeded to take out their stems. The stems went into a mixing bowl in the fridge to be used for a different recipe(I'm thinking sauce) and the caps go into the saucepan gill side down.

After a minute or two, flip the mushrooms. They should be almost spongey. Once they are spongey feeling, they should be ready to take off. So turn off the heat and do so with a tongs or spoon(easiest way in my opinion).

Now that you have them on a plate or dish, time to put the Couscous in. I used my rice cooker to cook the Couscous and a small spoon to scoop it out and place the Couscous in the Mushrooms. Takes awhile, but is worth it.

I then sprinkled some Shredded Cheese on top, along with an extra sprinkling of the diced Green Onions/Scallions. Now it's ready to serve, Enjoy!