Crock Pot Cookin' - Korean Inspired Beef Short Ribs

First I'd like to say how wonderful summer is. Hot, humid, sunny!  I beg for these months!

My hair, now short seems to have soooo much volume in the humidity!  Awesome!
Oh wait, that's called FRIZZ.

My upper lip has beads of sweat each time I set foot outdoors - attractive thought I know.

Cooking and baking seemed to be a thing of the past since our central air had been wonky and not allowing the glorious cool air to flow freely the last little while. 
I really really really don't know how people live without it on a daily basis in the humidity - I bow to you!

So what do you do when the very thought of turning on your oven increases the internal home temperature 5 degrees?
BBQ of course.
But why not use your slow cooker?

It's not just for soups, stews and chili you know.

We had picked up some beef short ribs at St. Lawrence Market and were dying to eat them.

As I braved the heat wave to grab my mail in the morning I decided that standing outdoors "low and slowing it" was not something I was willing to do.
I quickly rounded up the crock pot and got ready to set it and forget it.

In 8 hours, not only was dinner ready but my house smelled amazing and it didn't add extra discomfort of the lack of cool air.
Perfect!

Fall off the bone goodness.
Enjoy!

I'm listening to: The Lazy Song - Bruno Mars

MMMM RIBS in the Crock Pot?? OH YES

Normally the "UGH Man" is in charge of ribs in our house.  He would boil them, then BBQ them and they always tasted yum.  We were even unofficially winners at the family cook off last year (so he likes to think anyway)
Since our BBQ ran out of propane and wasn't filled up until Sunday we hadn't had the chance to make them before he was shipped back off to work so the responsibility fell on my broad shoulders - I can do it, I will make you proud!!
I decided that I didn't want to BBQ them, I didn't even want to do them in the oven because its too darn hot.  Do I really NEED to increase the internal temperature in our house just for some meat on a bone? NAAA
CROCK POT IT IS

Here is what you need and what to do...trust me...YUMMMMMYYYY
2 racks of pork ribs
All purpose rub (Wicked Gourmet) or just salt n pepper
1/2 c ketchup
2-3 tsp. Dijon mustard
2 cloves garlic
3 tbsp. brown sugar
2-3 tbsp. Worcestershire sauce
1 condiment package of Chinese hot sauce (only because I had it kicking around)
1 tsp. dried basil

Pre-heat oven to 350
Cut ribs in 2 (so you should have 4 smaller pieces people), season on both sides of the meat.
Place ribs on a baking sheet lined with tin foil in the oven for 45 minutes.  Make sure you turn them about 20 minutes in.
Meanwhile, mix all of the other ingredients in a bowl and set aside.
Take the ribs out, cut them into smaller portion size (i.e. about 3-4 ribs each) and place them horizontally in the crock pot.  Spoon sauce over top and brush to ensure optimal coating. (no one really likes a dry rib)
Set it and forget it! Oops that's another commercial isn't it?  Leave the pot on low for 4-6 hours.
I was home so I went to check on it half way through, turned them and re-distributed the sauce, but I had that luxury so don't worry if you don't...they will be just as good!
UGH Man even high fived me with saucy fingers :)

Beans Beans the Musical Fruit....

Ok you win, I am ready to relate my recent concoctions.
We've been busy, we had family visiting from Las Vegas this past week and in true form we had a pot luck BBQ/pool PARTY!!  I had decided to bring something other than the traditional so I thought long and hard....BAKED BEANS, that isn't something we normally have. 
Now I have only ever eaten beans from a can and there are many different types (Bush's, Hunts, No Name...) Actually I was referring to pork n molasses, maple, BBQ, spicy etc. smarty pantses!  I did some online research and came up with 2 recipes that I liked so hmmm what about just combining some of each? Why not? That makes it MY recipe doesn't it?  YES IT DOES!


First and foremost I should tell you that while cooking my beans I had to Google "why are my beans still hard" (told you I had never done it before) Do you want to know the answer?? Huh? Do ya?  Apparently you shouldn't put any salt in the mixture until the beans are already soft....so um hi Food Network where were you on THAT one?  They turned out to be a hit anyway and did end up being softer after a little more than the anticipated wait time (just not quite like canned ones)  I should also tell you that you aren't going to get any pictures on this portion because, well, I already mentioned they were a hit - and....I forgot to take some.
So without further ado
Betty Martha's Best Ever Baked Beans


4 cups navy beans
Enough water to cover them by a few inches
1 large onion diced
2 cloves garlic chopped
1 c. brown sugar (approx.)
1 c. molasses
2 tbsp. yellow mustard
3 c. ketchup
2 tsp vinegar
2 tbsp Worcestershire sauce
2 tbsp maple syrup
6 strips bacon - cut into small pieces
3 tbsp secret spice (which I guess I should divulge to you below)


Rinse and drain beans, you don't want to chip your tooth on a stone that looks like a bean do you?
Place beans in your crock pot and fill with enough water to cover by a few inches (these puppies will expand!)  Soak overnight.
In the morning drain and rinse again.  Return the beans to the crock pot and fill with about 5 cups of water - you can always add more (I did)
Next add all of the ingredients EXCEPT the secret spice - and if you read my "Google" episode you'll know that one part of the secret is it contains salt.
Mix thoroughly and place bacon randomly, or in a pattern of a happy face like I did over the top.
Turn your crock onto high and leave it be...about 6 hours in, (guesstimating here as I put EVERYTHING into the pot on my first try) throw in the spice and stir, continue cooking for another 2-3 hours.
Just before you are ready to serve I read that you should take out some of the beans, (about 1/2-1cup) mash them and put them back in - so I did.  Is it ok to NOT do it?  Sure then you can say its YOUR recipe!
Serve :)


BM's Secret Spice - can be used for dry rubs on  meats/potatoes as well
1/2 c. paprika
1/4 c. kosher salt (fine)
1/4 c. sugar
1/4 c. chili powder
1/4 c. cumin
1/4 c. granulated garlic (not salt)
3 tbsp. mustard powder
3 tbsp. curry powder (omit if you don't like curry)
2 tbsp. ground black pepper (fresh is best)
2 tbsp. cayenne pepper
Mix and store in an airtight container