I wasn’t going to post this one. I’m not sure it’s my most successful meal, but it’s all about experimentation when it comes to cooking. And I figured I could post this, and you can just take it as a ‘serving suggestion’ and amend it. Saying that, it was actually rather tasty!
I have never cooked ribs. Consequently, I have never bought ribs from the butchers. So when I asked for some, the butcher was chopping them up into smaller bits before I could ask him to just give me the whole rib bone. Oops! When you cook this, I recommend leaving the ribs in long bits. It was really really fiddly picking out the small bones – even though the meat just fell off of it!
In hindsight, I just got put off by the small bone deboning, y’know? Live and learn!
- 750 kg of pork ribs (in hindsight, I wouldn’t have let the butcher cut these up. Would have been much easier cooked whole!)
- 2 fresh chorizo sausages
- 2 onions
- 1 red pepper
- can of pureed tomato
- 4 garlic cloves
- 2 tablespoons of honey
- 1 teaspoon of smoked paprika
- Chop up the onion and pepper and throw it into the slow cooker.
- Add the pork and chorizo (chopped up). You could probably use any cut of pork, to be honest. I went thru and pulled out all the bone pieces before reheating this. So if there was just 7 ribs – it would have been 7 bones to pull out instead of 21 small ones. Doh!
- Add in the garlic, honey, smoked paprika and can of tomatoes.
- Cook on low for about 6 hours.
- I left this overnight – then reheated it the next day for dinner in a skillet.
- I was going to make cauliflower rice and make this into a sorta paella/pilaf dish – but I got lazy, so just served it up in a bowl. It was actually pretty good!