Seafood Gumbo
Over the years, this is the gumbo recipe that I’ve cooked the most and that has remained a featured specialty at my restaurants. As far as the seafood goes, I use shrimp and crab, but if it’s cool eno...
It might seem like this is an awful lot of honey and that the ribs would be cloying, but the honey, which not only sweetens but also helps to keep the ribs moist as they cook all day, is tempered by the spices. ―Liana Krissoff, author of Slow Cook Modern
Ingredients
Honey-Braised Ribs
- 3½ baby back ribs (1 smallish rack)
- ¾ cup honey
- 1½ tsp. paprika
- 1 tsp. ground cinnamon
- 1 tsp. ground cumin
- 1 tsp. salt
Instructions
IN THE MORNING: Cut the rack of ribs between the bones into individual ribs and put them in the slow cooker. Drizzle in the honey. In a cup, combine the paprika, cinnamon, cumin and salt and sprinkle the mixture over the ribs, turning them with your hand to coat them with the honey and spices. Cover and cook on low for 8 hours.
IN THE EVENING: Using tongs or a slotted spoon, transfer the ribs to a platter. Spoon some of the cooking liquid over them. Serve over sautéed broccoli.
From Slow Cook Modern by Liana Krissoff (Harry N. Abrams, 2017). Photo by Rinne Allen. (Note: This photo is of a related recipe from the book, Garlicky Pork Ribs Soup with Tamarind Greens.)
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