My dad loves ribs and he wanted to try the Beneficial Farms ribs before he left Santa Fe. We now understand that low and slow in a wet sauce is the best way to cook the roasts, so we applied the same principle to the ribs.
It was early on Sunday and easy to create a sauce and start the slow cooker. Here are the ingredients that my dad put together and poured over the ribs.
Slow Cooker Ribs by John and Amy
- 3 pounds ribs from Beneficial Farms, thawed with salt and pepper
- 1 cup organic ketchup (without sugar)
- 12 oz can of whole tomatoes, crushed with your hands in the sauce
- 3 tblsps tomato paste
- 1/4 cup Pico Pica Sauce, Taco Flavor (you could use any chile sauce)
- 1/2 cup packed brown sugar
- 1/2 cup of Braggs Apple Cider
- 2 teaspoons dried oregano
- 2 teaspoons Worcestershire sauce
We set the slow cooker for 8 hours on the lowest setting. The meat fell off the bones at 8 hours. My German Shepherd would not leave the kitchen for the amazing smells. My dad’s feedback was that normally ribs in a wet sauce have more “orange” grease in the pot, and these did not have much at all. We did not even skim or strain the sauce before eating, and I am a huge freak about grease so this was very nice to be able to do. The fat content had a pleasant taste.
The meat shredded very easily and we ate on freshly made whole wheat bread (with flour from special order) open face. This one was definitely a success.
We will have this Grass-Fed, Grass-Finished Beef available from Beneficial Farms in March. Please email me at firstname.lastname@example.org by March 19 to order. I am taking orders for 1/2 and 1/4 cows, but also collecting a list for members to split a quarter and receive about 35lbs of meat. Please check out the pricing and details under the BEEF menu on the blog and http://wp.me/poCH7-l4.
Amy Hetager, CSA Blogger
206-227-8580 for questions