| This is another recipe showcasing perhaps not necessarily a lesson in technique, so much as a lesson in persistence. Anyone that's been around my website for a while probably knows that I have a strange relationship with the slow cooker. They are enormously popular tools in peoples' homes. I understand why, too! They're a great way to load stuff into it, forggeddabouddit, and then dinner is automagically ready at the end of the night! It's almost perfect!|
For me and my peculiar ways, it takes one of my favorite things about cooking and ... locks it away and hides it underneath a locked lid, in the darkest corner in my kitchen. I can't really poke it, play with it, adjust the seasonings, tweak it, turn, fiddle, etc. It's just ... set it and forget it. Slow cookers kind of steal some of my fun!
In any event, I've just never really gotten used to them. This is maybe the 8th or 9th time I've ever tried to use one and wanted to do something simple and seemingly reliable. In this case, I got into a bit of trouble, but ... thankfully ... due to my nature (the desire to have my fingers in many different pots), I kept looking to see what's doin'. The center of my pile of pork was not cooking. It was too densely packed! As a result, this recipe DOES require just a little bit of fanoodling. About every 2 hours, you need to adjust the ribs, so they cook evenly. Lesson learned!
These ribs were AWESOME! After I removed them from the liquid, I reduced it in a separate pot and poured it back over the ribs and served them.
While I certainly miss my smoker and my grill ... this slow-cooker method may not be so bad, after all!
Note: Photos taken with Red Slaw