The night before:
Thursday, September 3, 2015
Too Easy to be This Good
This little trick is a last chance to have some slow cooked pork ribs before Labor Day! Normally, slave wouldn't buy 5.5lbs of boneless pork ribs, but this was on sale for less than $9 and there are never left overs! My friend Mary Ann is moving out today and Peggy is helping so extra helpings were set aside for them. All that left was to invite my neighbor Teri over!
This recipe is really too good to be this easy! In fact the only work you have to do is to zest the oranges! The crockery does the hard stuff while you are busy. And the orange taste is so slight and the creamy gravy filled with caramelized onions appears to have been the product of several hours over a hot stove!
3lbs bag of yellow onions
5½lbs boneless country ribs
¼ Cup low sodium soy sauce
1 can condensed celery soup
1 can condensed Cream of chicken soup
Zest of 2 fresh oranges
The night before:
Wipe out the slow cooker and spray it well. Set on low.
With a mandolin slicer peel and slice the whole bag of onions. When you fill the bowl, dump it in the cooker and continue.
PLEASE USE the safety handle! Slave can not stress this enough!
Let this cook on low overnight. You can sprinkle with salt if you like but it really needs nothing. It doesn't need stirring. It doesn't need watching. It will be fine overnight and the kitchen will smell like heaven in the morning!
Heat oil over medium heat in a large skillet. You want to brown this meat but NOT cook it. Take about 4 minutes per side. Don't over crowd. When the first pieces are browned, place on a cutting board and start the next.
While the next ones are browning, cut off all of the visible fat you can find! This is very important when using a slow cooker as the fat can't “cook off”.
Normally slave wound not cook this much meat but it was on a super sale and it can be frozen after cooked!
Now add the pieces of meat to the pot.
In a large bowl, mix the 2 cans of condensed soup with the soy sauce.
Using a zest-er, try to get as much of the “orange” part of the skins from 2 oranges into this bowl. The “white” part can be bitter, so avoid that. This is the most work you will have to do! Mix thoroughly and pour over the meat.
Cover and continue to cook on low for about 6 hours. (5 hours if using less meat).
This makes another nice presentation served on old fashioned Crisped Rice cereal. Yes it might sound strange but the crunchy texture and little distracting flavors add so much. This could be served on rice or quinoa if you wish. Keep the side vegetable plain without a heavy sauce.
It just tastes too good to be this easy! The orange flavor will be so light that it only enhances the flavor profile of the pork. You will be tempted to “play” with this by adding your own special touches. But please fix it this way first!
Now Mary Ann will have something to eat tomorrow without going to the store!
A last fling at slow cooked pork for Labor Day and serving my Master Indy before the cold sets in.
Music: 4 seasons Who Loves You?
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
Please buy slave's cookbook:
The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon
Posted by socialslave at 6:42 PM