SC Pork Rib & Chorizo Mess

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


  1. Chop up the onion and pepper and throw it into the slow cooker.
  2. 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!
  3. Add in the garlic, honey, smoked paprika and can of tomatoes.
  4. Cook on low for about 6 hours.
  5. I left this overnight – then reheated it the next day for dinner in a skillet.
  6. 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!

Author: torie

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