Fall-off-the-bone ribs without having to labor over a hot grill or smoker for hours.
Using a slow cooker (or the Slow Cook function on a multi-cooker) guarantees a fall-off-the-bone result without having to labor over a hot grill or smoker for hours. You can even cook the ribs a day in advance, store them in the fridge, and flash them on the grill or in the oven before serving. The three-ingredient honey BBQ sauce, made with the leftover cooking liquid, is highly recommended—but any sauce of your choosing will do just fine. If cooking for a crowd, doubling the recipe is advised.
In a small bowl, mix together brown sugar, smoked paprika, salt, chili powder, black pepper, and cayenne pepper.
Pour water and apple cider vinegar into the bottom of the slow cooker. Roll the ribs into a big coil and place into the slow cooker, meat side facing out. Place the lid overtop and cook for 3 1/2 hours on high or 7 hours on low.
If finishing on the grill, preheat the grill. Once the grill is hot, place the rack of ribs on the grill, meat side up. Pour 1/3 of the sauce over top of the ribs and close the lid of the grill. Let cook for 5 minutes. Baste the ribs with more sauce, cover the grill and cook for another 5 minutes. Remove the ribs from the grill, cut into 4 to 6 slabs and serve with remaining BBQ sauce.Read more: Food52
That is just appetizing!
BA's Best Breakfast Sausage RecipeThese breakfast sausage patties are perfect for freezing, extra insurance toward future hangovers. no time.......boo
Fried Whole Fish with Tomatillo Sauce RecipeLooks complicated but this is only 5 ingredients and absolutely perfect for weeknight dinners. Nigerians do it better This tweet from is retweeted via foods_HQ which tracks selected cooking related handles and retweets them 24x7. Follow to be always up to date with everything happening in the food world. Retweet and spread the word.
Recipe Passed Down From Grandma Gussied Up To Be Less PoorPHILADELPHIA—Noting that her beloved nana had grown up in the 1930s and that things had changed since then, local woman Patrice Weppler spent Monday taking her grandma’s famous beef stroganoff recipe and gussying it up to be less poor. “There’s nothing I love more than nana’s cooking, but also, I’m not sure she’d mind if I used olive oil instead of Crisco shortening and short ribs instead of whatever ‘beef scraps’ are,” said Weppler, adding that because she wasn’t a 19-year-old seamstress feeding a family on two dollars a week in a kitchen without a refrigerator, she might also throw in a few fresh herbs and then create a red wine reduction for flare. “I know nana always said that boiled potatoes were the secret ingredient, but I think I’ll just serve it over fresh egg noodles from the gourmet Italian grocery. Now, I just have to divide the recipe so it doesn’t feed fifteen.” After reviewing all the changes she made, Weppler told reporters that she finally gave in and decided to just print out a copy of Bon Appétit’s “Best Authentic Russian Beef Stroganoff Recipe.” LOL!! “Authentic” in a generation it will be the other way around.
Roast Chicken With Maple Butter and Rosemary RecipeThis simple roast chicken combines the classic fall flavors of maple and rosemary with melted butter, which is basted over the bird as it cooks to keep it juicy The butter browns slightly and helps caramelize the outside thanks to the sugars in the maple syrup The result is a fragrant, sweet-and-salty chicken that makes the house smell great NO! GoVegan vegan AnimalRights Mmm... the smell of roasted chicken corpses. Anything like the Turkey? Tastes like shite
Kindred's Milk Bread Recipe on Food52This recipe is served as a starter to each dinner table at Kindred Restaurant in Davidson, North Carolina. But the dough doesn't stop there. It can be used as sandwich bread, French toast, burger buns, doughnuts, and more. This is a bread that merges utility and taste, seamlessly. foods_HQ It's made from milk bread cows.
Clotilde Dusoulier's Yogurt Cake (Gâteau au Yaourt) Recipe on Food52Gâteau au yaourt is the definition of an 'anytime cake'—not only because you'll want to eat it anytime, but because you can make it anytime, too. According to Clotilde Dusoulier, whose blog Chocolate & Zucchini is one of our favorites, yogurt cake is one of the first desserts French children learn to bake, simple as it is. You don't even have to cream butter and sugar—or get out the measuring cups. If you use a two 4-ounce tubs of yogurt, you can use those as your guide: Add 1 1/2 tubs of sugar, 4 tubs of flour, and 1 scant tub of vegetable oil. From Chocolate & Zucchini.