Slow Cooker Red Braised Pork Ribs Recipes

CROCK POT BRAISED SHORT RIBS RECIPE

Steps:

• Heat the vegetable oil over medium heat in a skillet.
• Add the short ribs and onions to the pan. Season with the salt and pepper.
• Sauté for 3-5 minutes on each side until brown.
• Add the short ribs and onions in the crock pot.
• Add all the other ingredients except the corn starch and water to the crock pot.
• Cover and cook on low for 7-8 hours or on high for 3-4 hours.
• Remove the ribs, carrots and bay leaf from the crock pot.
• Make a corn starch slurry by dissolving the cornstarch in the water.
• Stir the cornstarch slurry into the crock pot. Cook until gravy has thicken.
• We recommend serving the short ribs and carrots with mashed potatoes with the gravy drizzled over the top.
• Enjoy!

SLOW-COOKER SHORT RIBS

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 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; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.

GARLIC BRAISED SHORT RIBS WITH RED WINE

Steps:

• Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
• Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
• Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
• Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
• Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

SLOW-COOKED RED BRAISED PORK BELLY

Steps:

• Fill a large pot with water and bring to a boil. Add pork belly; cook until starting to soften, about 5 minutes. Drain.
• Heat vegetable oil and brown sugar in a wok or large skillet over medium heat until sugar is melted. Add pork; cook until browned on all sides, about 2 minutes. Add dark soy sauce; cook and stir until flavors combine, about 5 minutes.
• Transfer pork mixture to a slow cooker. Add rice wine, light soy sauce, scallions, ginger, and star anise. Pour in enough water to just cover the pork.
• Cook on Low until pork is tender, about 6 hours. Add diced chicken substitute, hard-boiled eggs, and more water to cover.
• Cook on Low until eggs absorb cooking liquid, rotating halfway through, about 1 hour more.

RED-BRAISED PORK (HONG SHAO ROU)

Steps:

• Cut the pork into 3/4-1 in (2-3cm) chunks.
• Pour the oil into a seasoned wok over a high flame, followed by the ginger and spring onion and stir-fry until you can smell their aromas. Add the pork and stir-fry for a couple of minutes more. Splash in the Shaoxing wine. Add the stock, spices, soy sauce, sugar and 1 tsp salt. Mix well, then transfer to a clay pot or a saucepan with a lid.
• Bring to a boil, then cover and simmer over a very low flame for at least 1 1/2 hours, preferably two or three. Keep an eye on the pot to make sure it does not boil dry; add a little more stock or hot water if necessary. Adjust the seasoning and add the spring onion greens just before serving.

SLOW-COOKER GERMAN RED CABBAGE AND PORK RIBS

Steps:

• In 12-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Remove bacon from skillet to large bowl; reserve drippings in skillet. Sprinkle both sides of ribs with salt and pepper; cook in drippings until browned. Meanwhile, stir cabbage, apples and onion into bacon in bowl.
• Spray 4- to 5-quart slow cooker with cooking spray. Place ribs in cooker, reserving drippings in skillet. Spoon cabbage mixture over ribs.
• Stir vinegar, apple juice and sugar into drippings in skillet; heat to boiling. Pour over ribs and cabbage mixture.
• Cover; cook on Low heat setting 5 to 6 hours. To serve, use slotted spoon to remove cabbage mixture and ribs from cooker.

SLOW COOKER RED BRAISED PORK RIBS

Steps:

• Combine the ingredients (except the pork) in a 3-4 qt slow cooker. Stir until the sugar dissolves.
• Add the pork, cover, and cook on low 4-6 hours. Serve with rice.

SLOW COOKER BRAISED PROVENCAL SHORT RIBS

Steps:

• In a medium saucepan set at medium high heat, saute the onions, carrots and garlic in one tablespoons (15ml) olive oil until soft.
• Transfer to a slow cooker.
• Add remaining olive oil to the skillet and brown the ribs on both sides.
• Place the ribs in the slow cooker.
• Add the 1 can of plum tomatoes into the slow cooker.
• In a small bowl, stir together the broth, wine, flour, thyme, and bay leaf.
• Pour into the hot skillet, stir to scrape up any brown bits from the bottom and then pour into the slow cooker, cover and cook on high for 5 hours or until ribs are very tender.
• Discard the bay leaf.
• Serve with rice or mashed potatoes.

BRAISED PORK RIBS

Steps:

• Sprinkle separated ribs liberally on all sides with garlic powder, salt, and pepper.
• Heat oil in a pan over medium-high heat. Brown ribs in the hot oil on all sides, 5 to 7 minutes. Add enough red wine to almost cover the ribs. Cover, reduce heat, and let simmer for 45 minutes. Stir in onion, carrot, and celery. Continue to simmer for 45 minutes more, adding more wine or water if sauce is too thick.