What's Cooking at the Genua's?

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Slow Cooker Honey Garlic Ribs

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Yet another recipe I found on Facebook courtesy of Tasty on Buzzfeed! I changed it up a little bit and they came out amazing! And yes, they browned IN THE SLOW COOKER!  Wow, talk about falling off the bones. I will definitely be making these again! The original recipe called for 1 rack of ribs, I had 2 so I doubled the recipe. Took a little clever maneuvering of the ribs but they came out just beautiful.  The recipe will be for 1 rack but definitely, double it up to two.

The smell in my kitchen all day was heavenly. I also used a mix of honey and agave. I didn’t have enough honey in the house so I improvised. I think if I had used all honey they may have been a little sweeter but these came out just fine. Use all honey if you want or all agave or both. Sticky, messy, tender, melt in your mouth pork. They are a little bit like Chinese spare ribs but better, way more meat for sure. I used St. Louis style ribs but I am sure you can use any type. I like the St. Louis because they are meatier. Make sure you have plenty of napkins on hand! Leftovers will be divine!

Tip: Use a slow cooker liner for easy cleanup! Trust me!

INGREDIENTS:

  • 1 (2 ½-3 lb) rack of pork ribs, halved
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • ½ cup honey
  • ½ cup agave
  • ½ cup soy sauce
  • 10 cloves garlic, minced

DIRECTIONS:

  1. Combine in a small bowl the salt, pepper, paprika, and chili powder. Season the ribs evenly by rubbing all over and on the sides.
  2. Add the honey/agave, soy sauce and garlic to a large slow cooker. (I used a 5 qt)
  3. Carefully place the ribs into the cooker and turn them over into the sauce until they are coated. Then place the ribs standing up (yes I said standing up, this confused me at first too), with the meatier side down so that the meat side is against the walls of the slow cooker. Bones should be facing in. (Since I used two racks I had 4 pieces and I just overlapped them a little making sure most of the meat part was against the wall) You can also now pour sauce all over them making sure all get covered.
  4. Cover and cook on low for 7-8 hours or high for 4 hours. (I checked them at 7 hours and turned them over, still keeping the meat to the wall)
  5. Check to make sure also that the meat is cooked through and tender when the time is up.
  6. Carefully remove the ribs to a cutting board and cut apart. They will most like fall off the bone. 
  7. Serve with additional sauce from the slow cooker if you desire.

 

 

 

 

 

 

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Spicy Garlic Barbecued Pork Ribs

Who doesn’t love barbecued ribs? Nobody that I know of! But when it comes to barbecuing them everyone tends to shy away because they “take so long”! No they don’t! Not how I do them anyway! For my recipe you do have to think ahead and marinate them overnight for the best results. You can also marinate them a few hours ahead of time, but overnight is best. I’ve searched and searched and watched and watched all the ways to have great barbecued ribs. The one recipe I found to be the best so far was from Ina Garten, The Barefoot Contessa. I tweaked her recipe to make it more Genua! These are also made to be cooked on a grill with charcoal. I’m sure they’ll be fine with a gas grill but we have charcoal. I also use either pork loin ribs or St. Louis Style ribs as we love to have meaty ribs! Don’t be scared by the amount of ingredients either. It’s not so bad. I am the first one to skip making a recipe because of the amount of ingredients! Remember it’s all for the marinade/sauce!

Spicy Garlic Barbecued Pork Ribs

INGREDIENTS:

3 racks of pork loin ribs or St. Louis Style ribs (6-8 lbs)

1/3 cup vegetable or olive oil

1 small red onion, diced (about 1 cup)

6 cloves garlic, minced (you can add less if too much garlic for you)

1 tablespoon chili powder (you can add less if too spicy)

1 teaspoon ground cumin

1 teaspoon red pepper flakes (you can add less if too spicy)

1 teaspoon lime zest

1 tablespoon finely grated fresh ginger (or you can use 1 tsp powder)

1/3 cup cider vinegar

½ cup tomato paste

½ cup honey

2 tablespoons Dijon mustard

1/3 cup low sodium soy sauce

¼ cup orange juice

DIRECTIONS:

1. Heat the vegetable or olive oil in a large saucepan over medium-low heat. Saute the onions and garlic for 5-7 minutes, until the onions are translucent but not browned.

2. Add the chili powder, ground cumin and red pepper flakes and continue to cook for 1 minute. Add the zest and ginger and cook for an extra minute.

3. Add the vinegar, tomato paste, honey, mustard, soy sauce and orange juice and simmer uncovered on low heat for 15 minutes, until thick. Stirring occasionally.

4. Marinate the ribs in 2/3 of the sauce for a few hours or overnight in the refrigerator.

5. When you are ready to grill prepare the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the ribs on the grill and cook for about 25-30 minutes, turning once or twice to cook evenly on both sides. Brush with marinade as needed.

6. Check the ribs after 30 minutes. If they are still not ready (thicker ribs may take longer) just cook for another 5-10 minutes. Check to make sure they are to your liking. EAT!!

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