Subj : Crockpot N.Y. Times - 38
To   : All
From : Dave Drum
Date : Sun Mar 31 2024 16:39:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow Cooker Hot Honey Ribs
 Categories: Pork, Vegetables, Sauces, Chilies, Citrus
      Yield: 5 servings
 
      2 tb Sweet paprika
      1 tb Hot smoked paprika
      1 tb Mustard powder
      2 ts Garlic powder
           Black pepper
      4 lb (2 racks) baby back ribs
      2 tb Kosher salt; more as needed
           Oil or cooking spray; for
           - greasing
    2/3 c  Honey
      5    Red Thai chilies; stemmed,
           - thin sliced
           +=OR=+
      2    Red jalapeno or serrano
           - chilies; stemmed, thin
           - sliced
           +=OR=+
      2 tb Red-pepper flakes)
      3    (1") strips lime peel
           +=AND=+
           Juice of 1/2 lime (1 tb
           - juice)
      1 tb Apple cider vinegar
 
  Add the sweet and hot smoked paprika, mustard and garlic
  powders and several generous grinds of black pepper to a
  small bowl; mix to combine.
  
  Remove the ribs from the packaging and pat them dry with
  paper towels. (The easiest place to do this is the
  sink.) Turn the ribs over to remove the membrane that
  covers the back of the ribs: Grasp one end of the
  membrane with paper towels to keep your hands from
  slipping and pull; the membrane should pull right off in
  one or two sheets. (If it is not easy to pull off you
  can skip this step.) Season the ribs all over, front and
  back, using about 1 tablespoon of salt per rack of ribs.
  Coat the ribs in the spice mixture, patting it all over
  both sides of the ribs.
  
  Lightly coat a 6 to 8 quart slow cooker pot with oil or
  cooking spray. With the meaty sides facing out and the
  bones pointing up, coil the ribs into the pot, standing
  them up in a circle. (You do not need to add liquid.)
  Cook on low until the meat is very tender when flaked
  with a fork, but the ribs are not quite falling apart, 6
  to 8 hours.
  
  Meanwhile, make the hot honey: Combine the honey, chiles
  and lime peel in a small saucepan over medium heat. Let
  the mixture get very hot, until it simmers and then
  starts to foam, about 2 minutes. Remove it from the
  heat, pour it into a small heatproof bowl and set aside.
  (The honey can be made several days in advance. When it
  cools, cover it, and store it at room temperature.)
  
  Line a sheet pan with foil. Using tongs, transfer the
  ribs to the sheet pan, meaty side up. Heat the broiler.
  Remove the lime zest from the honey (leave the chiles
  in) and stir the lime juice and apple cider vinegar into
  the honey. Using a spoon, drizzle the honey all over the
  ribs, using about half the honey, but leaving the chiles
  in the bowl.
  
  Broil the ribs until they are caramelized, sizzling and
  lightly charred in spots, 2 to 3 minutes. (Check the
  ribs every 30 seconds or so to prevent burning, and
  rotate them to make sure that all the surfaces get
  caramelized.) Season the ribs with salt then drizzle
  more of the hot honey and chiles this time over the
  ribs, to taste. Serve with any remaining hot honey on
  the side.
  
  By: Sarah DiGregorio
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Lack of time is actually lack of priorities." -- Tim Ferries
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