Slow Cooker Honey Orange Ribs

I hate when I look up slow cooker recipes and they involve all of this pre-cooking jazz (browning of the meat in a pan, pre-baking of ribs, etc). Worse yet I hate when you have to slow cook one part for an hour, then add other stuff, or cook for 6 hours, then add other stuff, or take out stuff or any other combination. The sole point of slow cooking (so far as I’m concerned) is that you throw stuff in a pot in the few minutes that you have before work, and then you come home cranky and hungry and – ta da! All done, just like magic.

This is one of those recipes. Its only flaw is that you have to make some mashed potatoes to go with it.

Ingredients

1 rack baby-back ribs (about 14 ribs each)

3/4 cup honey    

Juice of one orange (or 1/4 cup OJ)

1/2 cup ketchup

1/3 cup brown sugar

2 TB apple cider vinegar

1 TB maple syrup  

2 tsp Dijon style mustard    

1 TB Worcestershire sauce

1 TB soy sauce

1 TB chili powder

1 tsp paprika

1 tsp garlic powder

1 tsp salt

Cut the ribs apart for easier fitting (and maximum saucing). Place the ribs in the bottom of a slow cooker. In a big bowl, mix together the remaining ingredients.

 

Pour the mixture over the spareribs and stir well. Cover and cook on LOW for 6 to 8 hours.

 

Serve with mashed potatoes. Spoon the sauce over the potatoes like gravy.

Penne With Broccoli And Italian Sausage

As promised....a recipe with actual vegetables! This is adapted from a dish my mom made when I was younger. Some of us like broccoli, and some don't, which is why I used it as a garnish (just on half - like a pizza!).

Penne With Broccoli And Italian Sausage
1 lb fresh Italian sausage (sweet, mild or hot depending on preference)
   remove from casings if needed
4 cloves garlic
1 box Penne
1/8 cup Pine Nuts
1oz Sun Dried Tomatoes in Olive oil (2 or 3 pieces)
Pecorino Romano cheese
salt and pepper
extra virgin olive oil
couple of shakes red pepper flakes (optional)
1 TB butter (optional)

Bring a pot of salted water to boil. 

Toast the pine nuts in 350 degree oven for 5 minutes (watch them! they burn so easily).
Throw the whole head (with stem)of broccoli in the boiling water for 5 minutes - then remove to cutting board.

Heat 2 TB olive oil in a large skillet and crumble the sausage meat into the oil until it starts to brown. Slice the garlic thinly and add garlic and pepper flakes, sauteeing until all meat is brown and slightly crisp. 

Slice the sun dried tomatoes thinly and add with the pine nuts to sausage. Add a few more splashes of olive oil to be sure there will be enough to cover the pasta - I added a pat of butter at this point as well. Reduce to low heat and stir well.

Cook pasta as per box instructions and drain. Dice the broccoli (florets and stem). Use the pasta pot to combine the penne and the sausage mixture (coating each piece of penne well with oil), reserving a tiny bit of oil in the sausage pan. Throw the broccoli into the garlic-y oil and toss on low until warmed. Salt and pepper both - pasta and broccoli.


Pour pasta mixture into large mouthed bowl or wide deep dish and place the broccoli on top to one side. Top with a generous amount of shaved Pecorino Romano (serve with more at the table).


The penne takes on a great nutty flavor!