That's a Crock of Ribs! (and Kale and Beans)

What if I told you that you have a beautiful rack of ribs resting on a bed of kale greens and velvet beans in about thirty minutes?

You would say that's a crock of  *bleep* , right?

You're right! It is a crock...but a crock of ribs!

And, truthfully, it does take a little more than thirty minutes.

Make the rub. Rub the ribs. That takes about ten minutes.

You then leave them over night so too soak in all the rub's most flavorful goodness.

The next morning, chop the kale and onion so it's ready for later that day. Throw the ribs in the slow cooker.

That takes about fifteen minutes or so, depending on how quick you are with a knife.

Eight hours later, throw everything together and you will have an amazing rib dinner in...thirty minutes!

I know, I found it hard to believe myself. Living in the frozen tundra (or Cleveland as most people call it), it didn't seem possible to have a smoky, flavorful char on a rack of ribs at home unless we ordered take-out. With wind chills plummeting well below zero, I wasn't about to fire up the grill....or venture out. With a little culinary research and a little effort (not very much, actually) and a tiny bit of planning we had an amazing meal before us. Sweet and smoky char. The brown sugar helped the char and the slight hint of sweet.  The smoky flavor came from the Spanish Paprika, the Chipotle and the Applewood Smoked Salt. Combined, they teased our palette with enough smoke that left us satisfied, even wanting more instead of being smoked out. (Unlike using liquid smoke which at times that can be very over powering)

Ribs in the slow cooker just as good as those on the grill? 

Yes! And that's not a crock. They're just cooked in one.

Before I bid you adieu, the recipe following also makes use of the liquids that gather at the bottom of your slow cooker in all of its flavorful goodness. You can use this flavorful goodness to cook a few greens and some beans in. It is quick and mostly healthy. (I like to think so.) and it serves as a wonderful side dish and 'bed' to lay those bones upon. 

So, without further adieu, please enjoy.

Oh, and as always, the recipe here is very adaptable. I love this rub recipe but if you have one you may like better, go ahead and use it.

Finish the ribs off with your favorite BBQ sauce if you wish. I like mine dry but saucy is just as nice.

Applewood Smoked Salt can be found here.

The Rib Rub 

Enough for two slabs

1 Tbsp. Kosher Salt

2 Tbsp. Light Brown Sugar

1 Tbsp. Sweet Paprika

1 Tbsp Smoked Paprika

1 tsp. Onion Powder

1 tsp Garlic Powder

1 tsp Chipotle Powder

3/4 tsp. Rubbed Sage

1/2 tsp. Thyme

1/2 White Pepper

1/2 tsp. Apple Wood Smoked Salt

2 Tbsp. Apple Cider Vinegar

The Ribs

2 racks of St. Louis Style Ribs

Rub Recipe (above)

The Greens and Beans

2 small bunches of Kale, washed and leave separated from stems

(about 4-5 cups) chopped

2 Tbsp. Fat (from the ribs)

1/2 large onion (or 1 small), sliced into thin pieces 

1 clove Garlic, minced

1/4 cup Apple Cider Vinegar

1 1/2 cups Chicken Broth (low sodium, please)

Accumulated juices from the ribs (about 1 1/2 cups)

1 Tbsp. Honey

a pinch of Red Pepper Flakes

1 can (rinsed and drained) or 1 bag of frozen white beans

(Cannelini or Great Northern)

1 or 2 Bones of the Cooked Ribs from above, meat removed from bone and shredded

Salt and Pepper

Special Equipment

Slow Cooker

Broiler 

Gravy Separator

Cookie Sheet lined with Cooling Rack

 The night before...

Combine all dry ingredients together, mixing well.

Add the Apple Cider Vinegar to make a paste.

Rub your ribs with the paste, generously and evenly.

Wrap and store in the refrigerator until the next morning.

You can rub your ribs the morning you are making them too, the rub just won't be as pronounced throughout the meat. 

 In the morning, place the slabs of ribs, intertwined and upright, with the bones in a vertical position.

 Cook on low for 8 hours.

These are what the ribs look like coming out of the slow cooker.

Adjust your oven rack so it is about six inches away from the heating element.

Turn your broiler on and let it heat up.

Meanwhile, line a baking sheet with aluminum foil (for easier clean-up).

Place a cooling rack (the grid shaped metal you place cakes and cookies on to cool after baking) over the foil.

Place your ribs upon the metal racks.

This will allow any excess fat to drain into the baking sheet.

You will be cooking the ribs about 10 minutes on each side under the broiler.

Keep your oven rack at least six inches away from the broiler. It will still sear on both sides but keeping it farther away lets the ribs cook a little more evenly as well as keeping the draining grease away from the elements. 

While your ribs are searing happily in the broiler, empty all of the accumulated liquid from the slow cooker into a gravy/fat separator and let it sit for a minute or two.

 The grease will float to the top.

(If you don't have a gravy/fat separator, let the liquid from the ribs sit out a few minutes, room temperature, and skim the fat off with a spoon...reserving a couple tablespoons to cook your greens in.)

 My slow cooker has a 'Saute' button. Most slow cookers do not. If yours does, the greens can be made right in the same pot as the ribs were. If not, it's just as easy to cook everything on the stove top. Use at least a four quart stockpot, so you will be able to fit the greens in before they wilt down.

So, with the slow cooker on Saute or on the burner turned to medium, heat a couple tablespoons of the left over fat. (Discard any remaining grease.) Add the onions. Let them soften, about five minutes. Add the garlic. Cook for another minute.

Add the chicken broth, the liquid left over from the ribs, the apple cider vinegar and the honey. 

Add the meat you removed from the cooked rib bones....

Throw the bone in too!

Add the Kale Greens. They will begin to cook down immediately.

Add the beans. 

Add the pepper flakes.

Let cook about five to ten minutes or so, letting all of the flavors come together.

I like my greens al dente..still green and with a little texture.

If you enjoy yours well done, by all means, let them cook until they are the texture you love.

Taste and season with salt and pepper, as needed. 

 While you are cooking the greens, don't forget to keep checking on the ribs....
Ten minutes on each side should do the trick.
Any time you are working with a broiler, you need to keep a close eye on it.
Time goes by very quickly if one isn't paying attention and in one fell swoop, an entire dinner can go from a very flavorful char on ribs to a pizza night in a very short time.
I recommend setting your kitchen timer in five minute increments (with this recipe) and checking on the ribs.
You may need a bit more time. You may need a little less.
When they are charred to your liking, removed from broiler and serve on top of a bed of greens and beans.

And now.....the finished product...

 The rub is glistening and crispy.

 The ribs are juicy and flavorful.

 The greens have a little bite and the beans are velvety and creamy.

It's a crock of ribs with unbelievable flavor with an unbelievable small amount of effort.

Eat well, my friends.