Crockpot Rosemary Garlic Country Ribs
Perfect for a lazy weekend or busy weeknight meal, these ribs come together quickly, and melt in your mouth paired with any favorite sides!
Slow and steady does it! I love a good crock pot meal. Not only does it slowly infuse anything cooking with delicious flavor, but despite the time it takes, it is almost effortless! Whether you are home throughout the day to start this, or in the morning before the weekend runs away, few things beat coming home to the delicious aroma of dinner…already done! Not only does this save a lot of time, but this recipe is very little prep as well, and you can use the same pan for prepping the meat and the sauce, keeping your kitchen clean!
The glue that holds it all together. With the flavors this meat cook in, a sauce is almost unnecessary, but sometimes nice to have when serving or for any side dishes. Keeping things simple and keto friendly, this version takes some of the juices and boils them to reduce down to a thicker consistency. Quite easily, prior to adding liquids, you could make a basic roux of butter and flour to give this more of a gravy feel-each is a delicious way to serve this tender entrée!
They say pork is the other white meat! Try out some of these other delicious creations:
Rhubarb Jalapeno Basil Sauce over Bacon Wrapped Pork
Charred Corn Salsa over Spare Ribs
Smothered Pork Chops in a Creamy Soy and Mushroom Sauce
Blackened Pork Loin with Dandelion Green Chimichurri
Roasted Pepper Pork Loin with a Smoky Tomato Cream Sauce
Curried Carrot and Kohlrabi Stuffed Pork Chop with a Creamy Dijon Swiss Sauce
Spicy Tomatillo and Garlic Salsa Verde over Roasted Pork
Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Crockpot Rosemary Garlic Country Ribs
Equipment
- Crock Pot
- Kitchen knife
- Skillet
- Tongs
- Ladle
Ingredients
- 8 large Country Style Ribs
- 2 cups Beef Stock
- 3 sprigs Fresh Rosemary
- 2 cloves Garlic
- 2 tbsp Worcestershire
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 2 tsp Olive Oil
- Salt and Pepper
Instructions
- Turn crockpot on high and pour in stock, Worcestershire, onion and garlic powders. Mince garlic and half of the rosemary and add. Stir to combine.
- Heat olive oil in skillet and sear the outside of each ribs, seasoning with salt and pepper as you cook. The sear is to create texture, but should not cook the meat through-only a few minutes on each side.
- Add ribs to crock pot, arranging to have liquid covering as much as possible. Lid and cook for about 4 hours, until meat feels very tender.
- Using ladle, spoon about half of the liquid from the crockpot back into the skillet (wipe out if lots of residue), and bring to a boil. Allow to cook until thickens slightly. *option here to start with a butter and flour roux to create a thicker gravy consistency.
- Serve ribs drizzled with sauce and additional fresh rosemary. Great with any sides-shown here with roasted asparagus. Enjoy!
