I’ve never really use a “crock pot” that often, but these ribs make it worth dragging it out of the basement. They literally fall of the bone and the sauce is the perfect combination of sweet and savory. They are quick to throw together but take a few hours to cook, so start them early.
America's Test Kitchen suggests standing the ribs in the crock. Simply halve each rack of ribs and stand the pieces up in a ring around the outside of the slow-cooker insert, where the heating coils are.
Their technique results in perfectly cooked ribs with concentrated meaty flavor and even allows the ribs to brown a little right against the heat source.
Sometimes a huge craving for Chinese food can be settled with a simple bowl of fried rice.
The most traditional Greek salad recipe, and the kind of Greek salad you will usually encounter in Greece, does not typically include lettuce, but is more a bowl of raw chunky vegetables with a little olive oil and lemon juice.