Every time I talk to people about slow cookers I get a strange look – like it’s such a taboo thing for a foodie to use, it’s retro and not in a good way. At first I felt silly, now I know they just haven’t experienced it yet. NOW is the time!! So you’re a grad student and you’re running around like crazy and only cooking for one? Or you’re a new mom and are sleep deprived or you flat out just don’t love cooking but want to save money and eat better… The slow cooker can be your best friend and secret weapon – seriously!
I’ve shared slow cooker recipes before and chances are I’ve talked your ear off about them, but if you haven’t busted out the slow cooker despite my pestering, this is the recipe to start with. The other great thing about using a slow cooker in any of the above situations is you can use leftovers for lunches and or freeze some for a few weeks or months down the road. When you are super busy you can keep yourself going longer by maximizing your time and effort – large slow cooker meals are one easy, tasty way to accomplish that. If you try these PLEASE let me know and share the photo with #feedingbliss !!
- 3 - 4 pounds beef short ribs or pork country ribs
- 1 cup light brown sugar
- 3 cloves garlic, crushed
- 1" piece ginger, peeled and roughly chopped
- 1 cup low-sodium soy sauce
- 3 whole jalapeños
- ½ cup water
- 1 cup green beans (per person)
- ¾ cup brown rice (per person)
- Combine all ingredients except meat into the slow cooker and stir to combine.
- Add in meat and coat each side in sauce.
- Cook on low for 6-8 hours.
- Serve the ribs on a bed of brown rice (I love Trader Joe's frozen brown rice) and some steamed green beans along with a spoonful of the sauce over the top.