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Saturday, November 21, 2009

Weekly Recipes: November 21

Only one recipe this week. But it is really easy and tastes really good. You can start them before you start your day or go to work and have them almost ready by the time you're ready to eat. You can even put the meat in frozen and have it turn out fine.

I know some people consider it heresy to prepare ribs in this way, but we like them. I made these with spare ribs and vallarta beans this summer, served with a creamy pea and potato salad and with the short ribs and flor de junio beans and baked potatoes.

Slow Cooked Ribs & Beans

1 pound beans
water to cover
4 ribs celery, sliced (including leaves)
1 onion, diced
6 cloves garlic, sliced
2 pounds ribs (I've done this with short ribs and spare ribs)
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon chipotle powder
1 can diced tomatoes
1 8 ounce can tomato sauce
1 teaspoon salt

Rinse and pick over beans. Put them in a crock pot with water to cover. Add celery, onion, garlic, ribs, oregano, cumin and chipotle powder. Cook, covered, on low for 6 - 8 hours. Check to see if beans are cooked. They are cooked when the skins split when you blow on them and they feel soft enough to you.

Add diced tomatoes, tomato sauce and salt. Cook for another hour to meld flavors. Taste to correct seasoning. Fish the bones out of the pot and serve.

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