It’s been much too hot to cook over the last two weeks and with the fairly consistent afternoon showers, grilling is out. So I pulled out the slow-cooker and have been making some nice main courses. I had a craving for a roasted chicken (can you imagine?! It’s 101 degrees out and I want to roast something!), so I put thighs (bone-in, skin on) in the slow-cooker, on high, with some seasoning and in 4 hours had nicely ‘roasted’ chicken. Served with a fresh salad and tomato slices.
After that, I decided that a slow-cooker meal would be a nice idea for this week’s dinner menu. This one is full of exotic flavors and fresh vegetables. I put green beans on the menu, but whatever catches your eye in the garden or farm stand would do just as well.
And if you have peaches available, use them instead of tropical fruit cocktail.
On the board tonight:
- Island Ribs
- Marinate overnight, Slow-Cooker
- Pineapple Pilaf
- Green Beans
- Tropical Fruit w/coconut and ginger ale
- 5-6 lbs pork ribs
- ¼ cup sugar
- 1 tsp salt
- ½ cup water
- 1 tbsp lemon or lime juice
- ½ cup ketchup
- ½ cup soy sauce
- 1 tbsp brown sugar
- 1 to 3 tsp ground ginger
- ¼ to ½ tsp red pepper flakes (opt)
Night before, rub salt and sugar on pork ribs and refrigerate overnight. In the morning, put ½ cup water in slow-cooker along with ribs. Mix together remaining ingredients and pour onto ribs. Cook according to manufacturer’s directions (usually 8-10 hours on low) until meat is tender and pulls from the bone.
Note: Depending on your slow-cooker size, you may have to cut the ribs into sections that fit.
- 1 cup rice
- drained pineapple juice and enough water to make 2 cups
- 2 tsp butter
- 6 green onions, chopped
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 8 oz pineapple chunks, drained
Add rice and liquid to saucepan, bring to a boil, cover, reduce heat and simmer until all water is absorbed.
Heat butter in large skillet over medium-high heat. Add onions, walnuts, raisins, salt & ginger; cook and stir 2 to 4 minutes or until onions are tender. Add rice and pineapple; stir and heat thoroughly. Fluff with a fork before serving.
Tropical Fruit w/coconut and ginger ale – drain fruit then toss with ginger ale and coconut.
Copyright 2014 What’s 4 Dinner Solutions Cookbook: Spring Edition