Slow cooking baby back ribs : 99 cooking guide : Cooking lobster alive.
Slow Cooking Baby Back Ribs
- A process of cooking at a low temperature for a long period of time, also known as smoking, which uses wood chips that have been soaked in water.
- (Slow Cook) to cook for a prolonged period of time over low heat
- A slow cooker, Crock-Pot (a US trademark that is often used generically), or Slo-Cooker (a UK trade mark that is often used generically) is a countertop electrical cooking appliance that maintains a relatively low temperature compared to other cooking methods (such as baking, boiling, and frying
- Pork ribs are a type of food dish popular in North American and Asian cuisines. Pork and bones from a pig's ribcage are cooked by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.
- the youngest member of a group (not necessarily young); "the baby of the family"; "the baby of the Supreme Court"
- The youngest member of a family or group
- A young or newly born animal
- pamper: treat with excessive indulgence; "grandparents often pamper the children"; "Let's not mollycoddle our students!"
- A very young child, esp. one newly or recently born
- a very young child (birth to 1 year) who has not yet begun to walk or talk; "the baby began to cry again"; "she held the baby in her arms"; "it sounds simple, but when you have your own baby it is all so different"
~114~ slow cooker Korean style ribs
I spotted this recipe
on Erin's Slow Cooker Pinterest board and decided to try it. The ribs were pretty tasty although we didn't feel like they tasted particularly Korean. We used more ginger than called for to give it a little extra kick which was nice. The sauce also needs some additional seasoning before being reduced. The ribs ended up almost a little too tender. It was almost impossible to pick up the meat out of the pot! We cooked it for less than the recommended time but we actually marinated the ribs for a day beforehand in the sauce because Erin had already made it and told me that the ribs needed more flavor. If I make these again this way I'll probably reduce the cooking time since the marinating time probably helped to soften up the meat already. YIP 2011
Full rack of baby back ribs, Hog Island BBQ
Full rack of baby back ribs, Hog Island BBQ, 1137 11th Avenue #102, Kaimuki, Honolulu, June 2009: Memphis-style dry rubbed with 29 spices then slow-cooked over oak chips
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