Slow Cooker Pomegranate Baby Back Ribs

I still have plenty of pomegranate recipes for you, which is great timing because they are in season right now! Here’s a recipe for Slow Cooker Pomegranate Baby Back Ribs!

This recipe for Pomegranate Baby Back Ribs is based on a Martha Stewart Recipe for short ribs. My husband loves baby back ribs, so I decided to adapt the recipe to use them instead. And because I love using my slow cooker, I made it a slow cooker recipe!

Ingredients:

  • 5 tablespoons olive oil, divided
  • 1 lb baby back ribs, cut to fit in your slow cooker
  • Salt and pepper
  • 1 large yellow onion, cut into wedges
  • 3 cloves garlic, smashed and peeled
  • 10 sprigs thyme
  • 3 cups pomegranate juice
  • 1 cup dry red wine, such as Merlot
  • 1/4 cup corn starch, or as needed
  • 1/4 cup cold water
  • 1/2 cup pomegranate seeds, for serving

Continue reading Slow Cooker Pomegranate Baby Back Ribs

Slow Cooker Baby Back Ribs

I received a fun challenge from the Mystery Ingredient Blogger Showcase a few weeks back: have a mystery ingredient sent my way and come up with my very own recipe using it.

I received the package last week and found the following inside:

Coleman’s Mustard and Mustard Powder! Coleman’s has been producing mustard products in England since the early 1800’s so they know their product. As one of the oldest existing food brands, Coleman’s yellow tin is a symbol of quality mustard powder and prepared mustard.

 

I have never worked with mustard powder before so I wanted to use that in a recipe. I was just at a wedding in Texas and didn’t have time to get some barbecue while I was there, so I’ve had quite the craving for ribs. I have no idea what a traditional Texas barbecue sauce would be (and a friend of mine told me mine is actually more of a Kansas City sauce) but I figured mustard powder would be a great addition to my Slow Cooker Baby Back Ribs and would hopefully fulfill my craving.

Coleman’s Mustard Powder is no joke; it’s pretty hot. It’s made from a mixture of both brown and white mustard seeds and heats up when added to a liquid. So I used it sparingly in the sauce but for the spice enthusiasts, feel free to increase the amount used.

 

Ingredients:

  • 2 lbs. baby back ribs
  • salt and pepper, to taste
  • 1 cup ketchup
  • 1/4 cup turbinado sugar (I used Sugar In The Raw)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons low sodium soy sauce (or coconut aminos to make gluten free)
  • 2 tablespoons apple cider vinegar
  • 2-4 drops hot sauce
  • 3 garlic cloves, minced
  • 1 teaspoon Coleman’s mustard powder
  • 1 tablespoon tomato paste Continue reading Slow Cooker Baby Back Ribs

Braised Baby Back Ribs and Creamy Polenta with Brussels Sprouts and Pancetta

I’ve mentioned on here many times, I really stink at getting an entire meal on the table. I can usually handle making the main dish and then I just scramble to throw a salad together and call it a meal. So when Cooking Planit told me about their app, it was like they had made it with me in mind!

The app, available for the iPhone and iPad (android coming soon) can also be accessed online. Your usage is synced up through your login, so you can browse on your computer, iPhone, and iPad seamlessly. (The app is currently on sale for $0.99 for iPhone and $1.99 for iPad)

The overall goal of Cooking Planit is to get a meal, sides included, on the table at the same time. The app includes tons of recipes that come already packaged as meals, but you can also mix and match to suit your tastes.

Once you choose your recipes/meal, you can add it to “My Cookbook” to store for future use. When you’re ready to go food shopping, just add the meal to your grocery list. The app gives you the option of planning for 2, 4, or 6 servings which I absolutely love! The grocery list can be viewed as a list by aisle (produce, dairy & eggs, canned goods, etc.), images (in case you have no idea what a leek looks like), or by recipe so you can see what you need for which recipe. Once you find and purchase your ingredients, just check them off and remove them from the list.

When you’re ready to get cooking, just bring up the recipe and click get started. The app will walk you through the meal, step by step, so that all parts of the recipe will finish at or around the same time. The app even shows you which cooking equipment, kitchen supplies, and appliances you need to make your meal, almost foolproof! It also lets you know how long it will take to make from start to finish. I liked being able to browse the recipes online at work, get the grocery list up on my phone at the supermarket, and then use my laptop at home to view the directions while I cooked. Super easy! The iPhone/iPad app also has voice control, so if you’re elbow deep in cooking, you can give voice commands like “Move On” or “Go Back.”  When parts of the recipe need a timer, automatic timers show up at the top of the screen for you. The app will also tell you when to slow down so that all parts of the recipe finish at the same time.

So I decided to try it out and give the results below! I (of course) messed with the recipe slightly so my version is below. I chose “Sunday Supper”  but changed it to Baby Back Ribs instead of Short Ribs and used my slow cooker instead of the oven.

Ingredients (serves 2):

Braised Baby Back Ribs

  • 1 carrot, large
  • 1 celery stalk, large
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 4 cloves garlic
  • 1 yellow onion, small
  • 2 lbs baby back ribs
  • 2 cups beef stock, low sodium
  • 1.5 oz tomato paste
  • pepper, to taste
  • 5 black peppercorns
  • 1 dried bay leaf
  • 1.5 tablespoons flour
  • salt, to taste
  • 1 tablespoon olive oil
  • 1/2 bottle Cabernet Sauvignon

Creamy Polenta

  • 1 tablespoon green onions
  • 2 teaspoons fresh parsley
  • 3/4 cup Parmesan cheese
  • 2 teaspoons butter, unsalted
  • 1/2 cup heavy cream
  • 1/2 cup polenta (yellow cornmeal)
  • 2 cups chicken stock, low sodium
  • salt, to taste
  • pepper, to taste

Brussels Sprouts & Pancetta

  • 3/4 lbs Brussels sprouts
  • 1 small shallot
  • 3 slices Pancetta
  • 2 teaspoons butter, unsalted
  • 2/3 cup chicken stock, low sodium
  • pepper, to taste
  • salt, to taste
  • 1 tablespoon olive oil

Continue reading Braised Baby Back Ribs and Creamy Polenta with Brussels Sprouts and Pancetta

Slow Cooker Bourbon BBQ Baby Back Ribs

I’m not even going to pretend to care about football. I have no clue what is going on on the field, nor do I honestly want to. Not even going to school with Flacco could peak my interest in the sport. But I do care about the food aspect of watching football, to no one’s surprise.
So with the season in full swing, I figured it was about time for me to figure out how to make ribs. I “surprisingly” do not have a smoker in my tiny apartment, so I went in search of a slow cooker recipe. This Bourbon BBQ Baby Back Ribs recipe fit the bill.
Ingredients:
  • 5 lbs baby back ribs, cut to fit in your slow cooker
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 cup ketchup (or tomato puree)
  • 1 cup lightly packed light brown sugar
  • 1/2 cup bourbon
  • 1/4 cup horseradish
  • 1/2 teaspoon hot sauce (I used Sriracha)

Continue reading Slow Cooker Bourbon BBQ Baby Back Ribs

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