I am still working on my recipe for making a spicy pork stew from country style ribs in a slow cooker. This one turned out pretty good and, since I just ate a big bowl of it for breakfast, I figured it was post worthy. I apologize in advance for the picture quality. I haven’t figured out the art of making a pot of stewed meat look sexy.
I started this at 8:00 last night so I could pack it for my lunch at work today. I started with a little over three pounds of country style ribs, a jar of Mrs. Renfro’s Habanero Salsa and a can of chicken broth. I also threw in a tablespoon of “Better than Bouillon” chicken base; I really like this stuff and throw it in whenever I can. I think you could get away without using it and things would taste just fine.
This was pretty much a “pour and go” operation. I loaded everything into the slow cooker, set it to low and pretty much forgot about it until 6:00 the next morning. When I woke up this morning it took about 15 seconds for the aroma to reach my nose. It was a nice way to wake up!I spent about ten minutes working through the meat with a ladle. I removed any large pieces of fat and all of the bones while breaking the larger chunks of meat into smaller shreds.
After the stew had been picked through I knew that I wasn’t going to wait another five hours to see how it turned out. I heated up some leftover rice from last night’s dinner and ladled a big pile of the pork stew on top. Breakfast of champions!
This was just spicy enough; it really went great with a hot cup of coffee. I know this isn’t how most people cook country style ribs but maybe a few more posts like this can convince folks this is worth trying. Cheap, easy and delicious.
By David Somerville