SLOW COOKER RIBS EASY RECIPES

Steps:

• Cut the racks of ribs in half and place them in the slow cooker.Add the onions, garlic, salt, and pepper, then place the lid on the cooker and cook on low for 8 hours, making sure not to lift the lid or otherwise disturb the ribs.Strain off all of the cooking liquid, making sure not to lose any of the garlic or onions. Next, make the sauce. Combine the preserves, ketchup, barbecue sauce, and hot sauce in a medium bowl, and stir it until it’s all combined. Pour the sauce over the ribs, and use tongs to move the ribs around in the sauce as much as you can. Note that the ribs will be falling apart by this stage, so you won’t be able to be too rough with them. Place the lid on the slow cooker and keep the ribs on warm for 20 minutes, or until you need them. Serve ’em on a plate, if they can travel that far without falling to pieces. Succulent and delicious!

Steps:

• Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim off fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.