Kahlua Pork Ribs In The Crock Recipe 455 Food

CROCK POT KALUA PORK

Steps:

• Place pork in the crock pot and stab it all over with the tip of a knife. Rub sea salt all over pork. Drizzle the liquid smoke all over and set crock pot to low; cook until the meat is tender, about 12 to 16 hours.
• Remove from crock pot and place on a large platter. Remove any fat you may have missed and shred pork with two forks. Discard liquid reserving a little as needed to keep pork moist.

KAHLUA PORK RIBS-IN THE CROCK RECIPE - (4.5/5)

Steps:

• cut rib racks in half, rub all over with your favorite seasoning mix, set aside place the onions and garlic cloves into the slow cooker- I use my big oblong crock arrange the ribs on top of onions & garlic pour the Kahlua, BBQ sauce, Soy Sauce and Soy Vey over the ribs cover and cook on high for 4-6 hours or 8-10 hours on low, until meat is starting to fall off the bones remove ribs, cover with foil to keep warm and set aside strain solids from the remaining sauce (or just puree it all together) and glaze the ribs.

KALUA PORK

Steps:

• Pierce pork with a fork; rub with liquid smoke and salt. Place pork in a 6-qt. slow cooker. Cook, covered, on low until pork is tender, 8-10 hours. , Remove roast; shred with 2 forks. Strain cooking juices; skim fat. Return pork to slow cooker. Stir in enough cooking juices to moisten; heat through. If desired, serve with rice. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

SLOW-COOKER HAWAIIAN BARBECUE RIBS

Steps:

• Generously season the ribs with salt and pepper, then rub with the vegetable oil and sprinkle with the chile powder, pressing to adhere. Whisk 1/3 cup barbecue sauce, the vinegar, ginger and garlic in a 6- to 8-quart slow cooker. Add the ribs and turn to coat in the sauce. Cover and cook on low until the ribs are tender, 7 hours.
• Preheat the broiler. Transfer the ribs to a rimmed baking sheet. Remove 1/4 cup of the cooking liquid to a small bowl and whisk in the remaining 1/3 cup barbecue sauce, the pineapple preserves and ketchup.
• Brush the pineapple sauce all over the ribs to coat completely; arrange bone-side down. Broil until the sauce is sticky and the ribs are lightly charred in spots, 3 to 5 minutes. Top with the scallions.

KAHLUA SPARERIBS

Steps:

• Trim spareribs, but don't separate.
• Combine chicken stock through salt and marinate ribs in mixture overnight, turning occasionally to keep coated.
• Remove ribs from marinade and roast 10 min at 450°, remove and pour off fat.
• Reduce heat to 350°, return ribs to oven and roast 1 hour more, basting frequently with marinade.

CROCK POT KALUA PORK

Steps:

• Cut slits in pork and rub with salt, garlic & liquid smoke or soy sauce. Wrap in plastic and let in rest overnight in the fridge.
• 10-12 hours before serving, place in crockpot. Add an inch of water. Turn crockpot on low and leave it to cook for 10-12 hours, flipping pork over halfway through.
• Remove from the crockpot and shred with two forks.
• Eat as is or on a sandwich or even stir fried quickly with some shredded cabbage!

ASHLEY'S CROCK POT PORK RIBS

Steps:

• Cut ribs into individual pieces.
• Mix soy sauce, worcestershire sauce and olive oil together. Pour over ribs and mix to make sure each rib is coated.
• Season to taste with salt, pepper, garlic and onion powder. Be careful with the salt since soy sauce is naturally salty.
• Cook in crock pot on low 8-10 hours or high 4-6 hours.
• Optional: Remove from crock pot (store liquid as stock if you like, otherwise discard) and coat ribs with your favorite sauce. Bake in 350 degree oven for about 20 minutes. I have found the ribs taste great either way.

SLOW-COOKER KALUA PORK & CABBAGE

Steps:

• Line bottom of a 6-qt. slow cooker with 4 bacon strips. Sprinkle all sides of roast with salt; place in slow cooker. Arrange remaining bacon over top of roast., Cook, covered, on low 8-10 hours or until pork is tender. Add cabbage, spreading cabbage around roast. Cook, covered, 1 to 1-1/4 hours longer or until cabbage is tender. , Remove pork to a serving bowl; shred pork with 2 forks. Using a slotted spoon, add cabbage to pork and toss to combine. If desired, skim fat from some of the cooking juices; stir juices into pork mixture or serve on the side.

CROCK POT PORK RIBS

Steps:

• Butcher ribs into individual pieces and trim excess fat.
• Heat vegetable oil in a large cast iron skillet or pan; brown ribs evenly on all sides, starting bone-side down.
• Transfer ribs to the crock pot and keep covered in between batches.
• In a medium bowl, combine all the sauce ingredients and whisk.
• Cover the ribs with the onion and sauce; turn to coat.
• Cook on low for 8-10 hours or high for 4-5 hours.

KALUA PIG IN A SLOW COOKER

Steps:

• Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
• Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
• Remove meat from slow cooker, and shred, adding drippings as needed to moisten.