CP Dry Rub Ribs with Baked Apple Chutney
Howdy, Slow-Cookerers!
I hope your week is going well! This is a fantastic fall spiced rib recipe --
I think you'll really enjoy it. I get a lot of questions about cooking with water or liquid ---
this recipe doesn't ask for cooking liquid. I know that the "old school" method of crockpotting asked that you add 1 cup of liquid per pound of meat.
This is not necessary.
;-)
The new pots on the market all seal really well while they are in use and your meat will cook nicely in it's own juices -- which is fantastic because you won't end up with soggy or water-logged meat.
And nobody wants that!!
And here is the recipe --- enjoy!!
Dry Rub Ribs with Baked Apple Chutney
serves 4
1 rack baby ribs (approx 3 pounds)
1 tablespoon ground nutmeg
1 tablespoon paprika
1 tablespoon ground ginger
1 tablespoon kosher salt
1 teaspoon ground cinnamon
1 1/2 teaspoons ground black pepper
4 Granny Smith Apples, peeled and diced
Use a 6-quart slow cooker. Place the ribs into the insert (you may need to cut them in half to get them to fit nicely).
In a small mixing bowl, combine the nutmeg, paprika, ginger, salt, cinnamon, and pepper. Rub this spice blend evenly over all sides of the ribs.
Dump the apple on top.
Cover, and cook on low for 6 to 7 hours. Serve the ribs with a spoonful of cooked apple on top.
The Verdict.
Baked apples and ribs are a natural pairing, and this recipe combines two favorites in one pot.
Rib purists will find the pork is beautifully seasoned without needing additional sauce.
But it's up to you -- if you feel like sauce is needed, feel free to dip with your favorite bbq sauce.
HEY STEPH, I don't like ribs. Can I use Pork Chops?
yup!
How about chicken thighs?
Fine with me! Just keep the poundage the same.
:-)
Howdy, Slow-Cookerers!
I hope your week is going well! This is a fantastic fall spiced rib recipe --
I think you'll really enjoy it. I get a lot of questions about cooking with water or liquid ---
this recipe doesn't ask for cooking liquid. I know that the "old school" method of crockpotting asked that you add 1 cup of liquid per pound of meat.
This is not necessary.
;-)
The new pots on the market all seal really well while they are in use and your meat will cook nicely in it's own juices -- which is fantastic because you won't end up with soggy or water-logged meat.
And nobody wants that!!
And here is the recipe --- enjoy!!
Dry Rub Ribs with Baked Apple Chutney
serves 4
1 rack baby ribs (approx 3 pounds)
1 tablespoon ground nutmeg
1 tablespoon paprika
1 tablespoon ground ginger
1 tablespoon kosher salt
1 teaspoon ground cinnamon
1 1/2 teaspoons ground black pepper
4 Granny Smith Apples, peeled and diced
Use a 6-quart slow cooker. Place the ribs into the insert (you may need to cut them in half to get them to fit nicely).
In a small mixing bowl, combine the nutmeg, paprika, ginger, salt, cinnamon, and pepper. Rub this spice blend evenly over all sides of the ribs.
Dump the apple on top.
Cover, and cook on low for 6 to 7 hours. Serve the ribs with a spoonful of cooked apple on top.
The Verdict.
Baked apples and ribs are a natural pairing, and this recipe combines two favorites in one pot.
Rib purists will find the pork is beautifully seasoned without needing additional sauce.
But it's up to you -- if you feel like sauce is needed, feel free to dip with your favorite bbq sauce.
HEY STEPH, I don't like ribs. Can I use Pork Chops?
yup!
How about chicken thighs?
Fine with me! Just keep the poundage the same.
:-)
