Specifications

Pulled Pork Barbecue
2½ pounds (1.1 kg) bone-in
country-style spare ribs
¾ teaspoon (3.75 ml) kosher salt ½ teaspoon (2 ml) freshly ground
black pepper
½ teaspoon (2 ml) paprika
½ pound (250 g) onions, peeled
and thickly sliced
1 cup (250 ml) water 1-1½ cups (250 - 375 ml) Barbecue
Sauce, page 38 (or purchased)
Makes 5 cups (1.25 L)
Trim ribs of excess fat. Season with salt, pepper and paprika. Layer seasoned pork and onions in ceramic pot of Cuisinart
®
Slow Cooker, ending with a layer of onions.
Add water. Cover and press the on/off button to turn the unit on. Set time to 10 to 12 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Transfer pork to a shallow food storage container. Strain liquid and discard onions. Pour liquid over pork. Cover and refrigerate. When chilled, the fat will solidify and rise to the top. Lift off and discard. Remove pork from liquid (which will have gelled); reserve liquid for another use (it is particularly good to use in the Cuban Black Bean (page 21), Classic Split Pea (page 25), or Spanish Bean (page 20) Soups – it may be strained and frozen, or discarded. Pull pork from bones; discard bones. Trim off and discard fat. Shred pork and place in ceramic pot of Cuisinart
®
Slow Cooker. Add 2
to 3 cups (500 to 750 ml) Barbecue Sauce (page 38); stir. Cook on Low for 3 hours using the Timer function, or on High for 2 hours. Set on Warm to serve.
Nutritional information per serving (½ cup [125 ml]):
Calories 326 (49% from fat) • carb. 11g • pro. 31g • fat 18g • sat. fat 7g
• chol. 107mg • sod. 411mg • calc. 28mg • fiber 1g
New England Short Ribs
½ cup (125 ml) unbleached
all-purpose flour
½ teaspoon (2 ml) kosher salt ¼ teaspoon (1 ml) freshly ground
pepper
2-2½ pounds (1 - 1.1kg) short ribs 1 tablespoon (15 ml) vegetable oil ½ pound (250 g) onions, peeled
and cut into ½-inch (1.25 cm) dice
½ pound (250 g) carrots, peeled
and halved lengthwise
½ pound (250 g) new red potatoes,
skin on, cut into 1 to 1½-inch (2.5 to 3.74 cm) cubes
¼ pound (125 g) turnips, peeled
and cut into ½-inch (1.25 cm) dice
¼ cup (50 ml) prepared
horseradish
½ cup (125 ml) beef stock
Makes 4 servings
Combine flour, salt and pepper. Coat short ribs with this mixture. Heat oil in a Cuisinart
®
12-inch (30 cm) skillet over medium high heat. Brown ribs and transfer
them to a plate to cool a bit. Pour off fat, add onions and cook 1 minute; stir and scrape up all brown bits. Combine with carrots, potatoes and turnips. Coat short ribs with horseradish. Place in the ceramic pot of the Cuisinart
®
SlowCooker. Cover
with onions, carrots, potatoes and turnips. Pour in stock. Cover and press the on/off button to turn the unit on. Set time to 10 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Strain pan juices or use a fat mop to remove fat.
Nutritional information per serving:
Calories 771 (58% from fat) • carb. 26 • pro. 56 • fat 50g • sat. fat 20g
• chol. 106mg • sod. 588mg • calc. 87mg • fiber 6g
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ENTRÉES & SAUCESENTRÉES & SAUCES