This week I made my host favorite meal... It was so delicious and my husband even ate it two days in a row. He very seldom does that but he asked for it on the second day. I did change some of the ingredients because I either couldn't find them or I didn't have them at home. This recipe originally came from Michelle over at Ms. enPlace and it is called Stick to Ya Ribs. When I made these, I made the same amount of sauce but only used half the meat. Thanks Michelle for a wonderful recipe.
Ribs with Sauce (slow-cooker version)
adapted from Stick to Ya Ribs
2 pounds pork spare ribs (I used boneless ribs)
pepper
garlic
onion powder
2 tbsp creole seasoning (I used this recipe to make mine)
1 tsp paprika
1 6 oz tomato paste
2/3 cups mushrooms diced
1 cup onion diced
2/3 cup sweet peppers diced
4 cloves garlic minced
2 stalks celery diced
1 link smoked sausage diced ( I used Johnsonville Andouile)
1 tbsp olive oil
1 can diced tomatoes (I used Red Gold)
1 maggi cube (chicken flavor)
1/2 tsp paprika
2 tbsp corn starch
Preheat oven to 400 degrees. Line a cookie sheet. Sprinkle creole seasoning, pepper, garlic and onion powder, paprika onto ribs, rubbing them into the meat. Spread 3 tbsp tomato paste over ribs on all sides. Bake at 400 degrees for 40 minutes until the tomato paste is sticky and brown in places.
While these are cooking, place oil in pan, brown sausage. Add mushrooms, onions, peppers, garlic and celery. Saute for 8 minutes. Add rest of the tomato paste and saute a few more minutes. Add tomatoes, maggi cube and paprika. Cover and simmer until ribs are done.
Once ribs are done, place half of the tomato sauce into crock pot, add ribs and cover with rest of sauce. Add approximately 2 cups of water, just to cover.
Cook for 4 -5 hours on low. I cooked mine on high for 1 hour and then turned it down to low for 3 more hours. The meat was very tender but I would probably next time cook on low for at least 5 hours.
Serve with pasta or rice.
✻ღϠ₡ღ✻ Marlys
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`*.¸.*✻✿*.¸.*✻ Enjoy your day....`*.¸.*✻✿*.¸.*✻
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Thank goodness I already ate...that looks amazing :)
ReplyDeleteThanks it was delicious.
DeleteI love the addition of mushrooms! And your sauce looks so dark and rich and tasty. Thank you for trying the recipe!
ReplyDeleteWhat is a maggi cube? Is it like bouillon?
(Sorry if this posts twice--my internet is giving me fits tonight!)
Michelle, maggi is like a bouillon cube but I think it has more flavour. It is what my husband always used when cooking in Africa. This was delicious and glad I found it. I will be making it more often.
DeleteThanks for the info!
Delete