Ribs

Ribs are one of our favorite dishes to make in our slow cooker. A slow cooker is a very convenient kitchen gadget to have, it is incredibly easy to use and clean, and it prepares meals for you effortlessly while you are away. To make these ribs, they are first marinated in a dry spice rub overnight. In the morning, they are placed in the slow cooker to cook, and are eventually covered in sauce as well. The sauce may also be prepared in advance and refrigerated overnight. 

My father has done quite a bit of experimentation with slow-cooked ribs, testing whether they should be pre-browned and how, when the sauce should be added, how much sauce should be used, and how long the ribs should cook for. He has also tried different sauces, including barbecue and bourbon whiskey sauce. I believe he has finally came up with the perfect ribs! Here are the steps to follow:

1. Place the ribs in a plastic zip-top bag and coat with a dry spice rub. Shake to coat. Marinate for several hours or overnight.
2. Nine hours before mealtime, place the ribs in the slow-cooker on low.
3. After four hours of cooking, drain off any fat from the ribs, add the sauce, and continue to cook.

That's all there is to it! This makes a great batch of tender ribs that fall off the bone, but stay on enough to eat with your fingers. They are excellent served over a bed of rice to soak up any extra sauce. Although some sources recommend to precook the ribs, it doesn't seem to add anything to the flavor, makes the ribs cook too quickly or too tender, adds an extra step, and adds extra cleanup to a dish that should be a simple slow-cooked meal. The sauce is added later to prevent it from becoming greasy due to the rendering of fat from the ribs, and to prevent it from becoming overcooked and separating. However, the lack of sauce at the beginning of cooking does not cause the ribs to be dry.