Thursday, February 20, 2014

Slow-Cooker Maple Balsamic Beef Ribs

Confession:  I'm in a rut lately.  I have a lot of things committed to titles in my blog drafts, meaning there's a lot of stuff I want to write about.  I have time to write about it... but I don't have the energy to.  Lately I re-committed to self-care so hopefully that'll change soon.

I don't have anything angry or motivationally radical for you today.  I have ribs, instead.  Delicious ribs.

The reason I made these ribs is because regular beef ribs are reasonably inexpensive.  That makes sense because there isn't a lot of meat on them in comparison to most pork ribs you'd get.  I have a feeling this recipe would work for pork ribs, too.  Did I mention I have no idea how to write recipes?  You probably figured that out when I posted my blue corn waffles (the ones that have ever since then driven traffic to my site from people looking for pictures of horrible diseases).  Anyway...

Slow-Cooker Maple Balsamic Beef Ribs

Take the ribs, whether pork or beef or lamb or whatever, thaw them if they're frozen, and use a kitchen shears to separate them from each other.  How you separate them is a matter of personal taste.  I separated them into weird rib sticks that incidentally wound up with bone handles that made me look kind of caveman-ish eating them.  Cutting them into two or just enough to fit them in your slow cooker is also an option.  Put them in the slow cooker pan.

Start making the sauce.  The recipe I was inspired by was heavy on the balsamic and used beef broth... I didn't have any beef broth, and I wanted something more like barbecue sauce.  I started with 1/4 cup each of balsamic vinegar and water.  Chop a small onion and a few cloves of garlic (I used three) and add that.  Put maple syrup in it to taste (around 1/4 cup of that sounds about right if you have no clue).  Then add tomato paste until you get to the consistency of runny barbecue sauce.

Pour over the ribs in the slow cooker.  Salt them.  Turn the slow cooker on high and let it run until the meat starts falling off the bones.  Eat.