Saturday, October 3, 2015

The October Pig

Always looking for something interesting and cheap to buy at the meat counter. This week I found Pork Rib Tips: 2.75lbs for $2.77! Can't argue about the price. So for tonight's meal an “Autumn Slow cooker” recipe.

This is a great, fall off the bone dinner for when the nights start to get chilly, and the bank account getting low!

  • 6 oz apple juice
  • 3 tablespoons maple syrup
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon black pepper
  • ½ Cup applesauce
  • 2 – 3 lbs pork rib tips
  • 1 tablespoon cornstarch
  • 4 tablespoons butter, melted
  • 4 tablespoons maple syrup
  • 1/4 teaspoon cinnamon
  • 4 Granny Smith apples, peeled, cored and cut into 1/2-inch-thick slices


Wipe out and spray the slow cooker. Take the meat and remove the largest pieces of fat. On these rib tips, I took out just a bit of the ribs. Season the meat with salt, pepper, and cinnamon.

Spread the half cup of applesauce on the bottom of the cooker and place the meat on top.

In a large bowl mix the apple juice, maple syrup, vinegar, Worcestershire, and cinnamon. Whip together to blend and pour over the meat. Cover and cook on low for 6 hours.

When it nears the time, peal the apples and slice into ½ inch slices.
Turn on the broiler and prepare a pan.

In a bowl mix together the melted butter, maple syrup and cinnamon.

Place apple slices on a large broiler pan and brush with butter mixture. Broil about 4 minutes per side, turning once, until tender, brushing occasionally with butter mixture.

Remove the meat to a platter and tent with foil for 5 minutes to rest. Pour the liquid into a saucepan and bring to a simmer. Combine cornstarch with 1 tbsp water; stir into saucepan and simmer for 1 minute.
Serve the rib tips with the thicken sauce on the side. Dish the apples around the ribs on the platter on in a large serving bowl.

How about some music?

So happy to be serving my Master Indy!

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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