Page 120 - Amazing Ribs - Book

1 teaspoon liquid smoke
About the potatoes. If you wish, try sweet potatoes instead of white potatoes. Method
1| Skin & trim. Remove the membrane from the ribs and trim off excess fat. Slice the rack into 2 to 3 sections. Sprinkle with salt.
2| Brown is beautiful. If you have a broiler, place the meat about 6 inches under the broiler for about 15 minutes per side, or until brown. Keep an eye on the ribs because they can start smoking under a very hot broiler. If you don’t have a broiler, you can brown them in a pan with a little oil. In an instant pot you can brown the meat in the pot. Otherwise, don’t sweat it. The little bit of flavor added by browning will not be missed.
3| Doctor the sauce. Mix the liquid smoke with the barbecue sauce.
4| Slice and dice. Slice the onion into slivers. Peel the carrots and cut them into bite-sized pieces. Peel the potatoes and cut into bite-sized chunks. Peel the apples and chop into bite-sized chunks. Don’t do this slicing and dicing until after the ribs have been browned or the apples and potatoes will oxidize.
5| Cook. Line the bottom of the slow-cooker with the onion slices, carrots, apples, and potatoes. Place a layer of ribs on top, meaty side up. Pour some of the sauce over the ribs and spread out to coat the surface with a brush or spoon. Place another layer of ribs on top of the first layer and spread on more sauce. Keep going until all the ribs are in and sauced.
6| Cook. In a slow-cooker, cover and cook on low (about 200°F) for 6 to 7 hours or on high for 3 to 4 hours. In an instant pot, pressure cook for about 45 minutes. When it’s done you will notice that the sauce is not as thick
as when you started. A lot of the juices from the meat and other ingredi- ents will be extracted and you’ll have a rich, but runny sauce. If you have a stovetop, you can pour off the sauce and cook it down to thicken, but we never bother. The thin sauce is concentrated in flavor and delicious.
7| Serve. If you made pasta, plate it first, then divide the meat and other stuff between the diners, and pour the sauce on top.
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