I’ve been cooking up a storm. Literally. How else do you explain the sudden cold snap that descended on us this week? I was out for a nice little evening walk in like 18, 20F (which to you folks stuck in the C ages, I’m guessing it’d be -8, -10, something like that). So that was interesting… not to mention that Bambi scooted out from the forest to say hello. Now I’ve seen a kangaroo in the wild but a deer, nope. So that deserved a squeal of delight.
It’s exactly temps like these that make me wanna bust out my slow cooker every other day. Even with heated floors and the house comfortably warm, it doesn’t hurt to have some added warmth (and aroma) from the slow cooker wafting through the house.
So slow cooker Korean barbecue pork ribs it is. If you know me, you know I’m allergic to Korean food, pop and movies. But given that barbecue sauce by itself sounds kinda boring, the word Korean on the label somehow gives it a pseudo-exotic effect, if you will, so I thought, what the heck, let’s try this.
The slow cooker, as it turns out, is a real life saver. All I had to do was chop up an onion (which is twice the size of the ones I’m used to), toss them into the bottom of my slow cooker, throw in the pork ribs, baby carrots and barbecue sauce, and eight hours later, this was on the dinner table.
Hats off to whoever invented the slow cooker. Pure genius!
The ribs were practically falling off the bone, so soft and succulent. As for the Korean barbecue sauce, well, I used it straight out of the bottle and it was too sweet for us. The kids ended up dipping the ribs in my homemade chili sauce to kick things up a notch.
We ate half the pot of ribs for dinner and saved the rest. Reason Number 102.5 why I bought a 6-quart slow cooker. When you’re cooking for the troops, you got to think big! And you want lots of leftovers so you can put up your feet the next time dinner rolls around. Reason Number 106 is obvious, go biceps!
I’m new to the slow cooker so I’m all up for recipes to try. Do you use a slow cooker? What do you cook? If you have any tips or recipes to share, I’m all ears.