Ginger-Soy Short Ribs with Green Rice with lime rec

S

susankentfieldca

Well-known member
I made these last night and loved it. I don't see how all those people were able to fit everything in their crockpot!

I did it in the oven covered, used one of the blue pans, speckled white. I'm sure they have a name for it, but you know what I'm talking about.

Based on one of the reviews, I started it at 400º, then turned it down to 250º for 5 hrs. Turned the ribs a couple of times so they didn't dry out.

Got lazy towards the end and just did white rice with jalapenos.

DH as soon as he walked in the house, wanted to know what smelled so good!

http://www.foodnetwork.com/recipes/robin-miller/slow-cooker-ginger-soy-short-ribs-green-rice-with-lime-recipe/index.html

 
Pat, i use jalapenos in rice all the time. Usually with salsa chicken

Throw some chicken breasts in the crockpot, dump a jar of salsa over. I like TJ's pineapple salsa, but any will do. Peach salsa is good too.
Make white rice, add a can of drained black beans, some corn and jalapenos. Serve the chicken over and lots of Tabasco.
It's my I don't know what to do with this chicken meal. I always have the other stuff on hand. Plus DH thinks I slaved over a hot stove all day!

 
It's been 4 hours in the crock pot and no where near done,

so I'm going to have them either laaate tonight or tomorrow... but it smells awesome Susan!!

I may have to go out to a movie or something.

Pogo is camped under the kitchen table sleeping, he never does that, I think it's the crock pot! Little dickens!

 
Oh heaven, the ribs were done last night at 10 so I get to mangez today!

So excited! I sneaked a taste and wow!

Did you reduce the sauce, Susan? I have a lot of liquid and am wondering if a strain and quick reduction is in order.

Also mine is very gingery! After shopping at Safeway and taking the bus home (schlep schlep) I unpacked my goodies and found I forgot to buy ginger - der.... So I walked uphill blocks and blocks to WF and bought ginger there, whew, tired!! The ginger was from Hawaii, so pretty and very yellow. And, apparently, very strong - great stuff! Now I want to make your slow cooked duck!

 
The agony!!!! LOL! You will enjoy them even more today!

I had alot of liquid left also. Great idea to reduce! I just poured it over the leftovers and threw them in the freezer. When I reheat them, I will do that!
And check out Cyn's post 14912. I had to look up what a Moscow Mule was! Hard to believe I had never heard of them before.

 
I have been trying to get the co op to buy the Hawaiian yellow ginger

and so far haven't been able to sell it. Did you like it as well as the usual ginger root that you normally use?

 
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