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.
Home-cooked take out (or homemade take-away as the Brits say). It's an oxymoron, but you know what it means.
Nothing is more satisfying than farmers' market fresh vegetables. Usually I'm completely happy relying on olive oil, sea salt, and pepper when I saute, grill, or roast the great bounty of summer vegetables.
This week we will be celebrating both
