I broke out the crockpot yesterday afternoon, determined to get my money out of it (even though I got it on sale at Williams-Sonoma last winter for about 40 bucks), mixed up the quick spice rub, rubbed the chops down, and got them cooking. The result was more than worth the 6 hour wait for them. The chops came out with the meat falling off the bone and flavor was a nice mix between sweet and savory; the maple in the background of everything is what made this dish. I'll admit they did come out a little dry so next time I'll cook them for 5 to 5 1/2 hours rather than 6, but because they tasted as good as they did, a little dryness didn't matter all that much.
Maple Braised Pork Ribs
1-2 lbs pork ribs (I used bone-in chops)
maple rub (recipe below)
maple rub (recipe below)
Maple Rub
- 2 tablespoons real maple syrup
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 tablespoon brown sugar
- splash of worchestershire sauce
- salt & pepper to taste
- 1/4 cup chicken stock for the bottom of the crockpot
- Combine above ingredients in a bowl. Consistency will slightly clumpy and paste like. Coat pork ribs with this paste using your hands - a basting brush isn't as effective.
- Place coated pork in a dutch oven or in a shallow baking pan. Bake in a preheated oven at 300 degrees for 3-4 hours OR Place coated pork in your crockpot and cook on low for 6 hours. (I think 5 to 5 1/2hrs in the crockpot would be enough time)
Prep time: 5-10 mintues
Cook time: Oven: 3-4hrs Crockpot: 5 to 5 1/2hrs
Serves: 4
2 comments:
Mmm these look great. I think I might try them next week.
I'm making this right now. I will let you know how they turn out. I thought I might serve it with Sweet Potato Pancackes.
Post a Comment