Slowcooking

**Blah64** · 05-24-13, 09:46 PM

Does anyone have a good baked baby back ribs recipe?

I want to make some for Memorial day, but I don't want to buy wood/charcoal/fuel just for one meal. Grilling makes it too much more expensive.

**BuddyLee.** · 05-24-13, 10:09 PM

Originally Posted by Blah64

Does anyone have a good baked baby back ribs recipe?

I want to make some for Memorial day, but I don't want to buy wood/charcoal/fuel just for one meal. Grilling makes it too much more expensive.

I do this, very simple.

Applebee's-Style Baby Back Ribs Recipe - Food.com - 145998

BL

**DJ Ms. White** · 05-24-13, 10:13 PM

Originally Posted by Blah64

Does anyone have a good baked baby back ribs recipe?

I want to make some for Memorial day, but I don't want to buy wood/charcoal/fuel just for one meal. Grilling makes it too much more expensive.

You could probably broil

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**ATEXANnHISGUN** · 05-26-13, 12:34 PM

If you like tomato soup it is easy to do in a crock pot....

Put just enough oil to coat the bottom of the crock pot..

Throw in some chopped garlic
turn the crock pot on
let it sit for a while until the garlic has a chance to flavor the oil.
Throw in enough tomato sauce to nearly fill up the pot ( you can buy big cans of it at most Mexican groceries)
Add just enough water to thin it out some, about a quarter of a regular soup can is what i like but put as much in until you achieve the consistency you like.

Add thyme ( I also add garlic powder) i put a lot in but at least three tsp. salt to taste.

put on low and you can let it cook all night and into the next day put on in the morning on medium if you want it ready by dinner.

Just before your ready to eat...(15 to 30 minutes ) Add some milk or cream or half in half. That is going to give it that rich tomato soup flavor.

If you want it non dairy use chicken or vegetable broth but NOT beef broth.

serve with garlic bread or a grilled cheese sandwich. shred some good Parmesan cheese into the soup and eat up.

Sometime I use whole tomatoes and blend them to a chunkier consistency to make it hardier

**SmokenScion** · 05-31-13, 04:40 PM

Originally Posted by Blah64

Does anyone have a good baked baby back ribs recipe?

I want to make some for Memorial day, but I don't want to buy wood/charcoal/fuel just for one meal. Grilling makes it too much more expensive.

Crock pot em.

**WileECyte** · 06-01-13, 08:39 AM

Here you go Blah:

Alton Brown's Baby Back Ribs Recipe - Food.com - 95414

**Phyrelight** · 06-01-13, 09:54 AM

I do a crock pot at least once a week. its great for leftovers during the week so I typically crock pot on the weekend. It's really simple, ingredients + liquid + seasoning. ....that is all there is to it. I have made white bean chicken chili (every kind of chili imaginable), roasts, shredded chicken with green chili, etc. Stock up on "cream of *******" type soups, beef broth, chicken broth, spaghetti sauce and red/green chili and you will have LOTS of options. For that whiskey I would do a beef roast slow cooked on low for 8 hours with some whiskey mixed with beef broth and small whole cooking onions and a couple cloves of garlic. Add some new mexico chili powder if you like it spicy. About 2 hours before you plan to eat drop in some diced carrots and/or potatoes....yum. You can also use frozen or canned veggies.

**CivilWars** · 06-01-13, 10:47 AM

Raspberry Chipotle Glazed Chicken Breasts Recipe - Food.com - 311651

We do something similar to this in the slow cooker, but more simple. Take skinless boneless chicken breasts, add raspberry preserves and chipotle powder, set it and forget it.

**Blah64** · 06-03-13, 02:43 AM

I've found this whole slow cooking thing really cool.

I think I'm gonna try and make one of these now:
$50 DIY sous vide immersion heater/circulator | Q and Abe

Other than being really cool, fun to make, and cooking in a way that prevents overcooking, Sous vide is a great way to reheat leftovers. Microwaves make things too moist, ovens dry things out.

(I'm already a fan of reheating leftovers in a similar manner. Stuff 'em in a ziploc bag, use a straw to suck out the air, then let it sit in a pot of simmering water for awhile. I can only imagine the precision from the temperature controller would just make it easier, so I don't have to worry about the water getting too hot and melting the bag)