ooking spray (or use a slow cooker liner to make clean up
oft.
Transfer to a slow cooker.
Add remaining olive oil
Season short ribs with salt and pepper on
at dry. Salt ribs liberally.
Heat oil in
ides of your ribs .
Arrange ribs in the slow cooker by standing them
Trim fat from ribs; cut into 3 inch pieces; sprinkle with garlic salt and set aside.
In a 4 qt slow cooker, combine the tomatoes, onions and carrots. Place ribs over the vegetables, and sprinkle with the Italian seasoning. Add broth.
Cover. Cook on Low for 10-11 hours or on High for 5 to 5 1/2 hours.
Using a slotted spoon, remove the ribs and vegetables from the cooker. Skim fat from juices in cooker; discard.
Serve ribs, vegetables and cooking juices over egg noodles.
Prepare a slow cooker crock with cooking spray.
Spread celery, carrots, onion, and garlic in the bottom of the crock. Season short ribs with salt and pepper; place atop the vegetables. Pour beef consomme and water into the crock.
Cook on High until the ribs are fork-tender, 5 to 7 hours.
Remove the ribs from the slow cooker to a platter. Strain the broth and discard the vegetables.
Strip meat from the bones of the ribs. Discard bones and transfer meat to a bowl. Shred meat with 2 forks and serve with strained broth.
Season ribs with salt and pepper.
Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
Cook on High for 4 hours (or Low for 8 hours).
Preheat oven to 375 degrees F (190 degrees C).
Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.
Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.
Place baby back ribs portions in the bottom of a slow cooker; sprinkle black pepper and five-spice powder on top.
Mix hoisin sauce, pineapple juice, green onions, rice wine vinegar, sesame oil, brown sugar, ginger, and garlic in a bowl to make sauce. Pour 2/3 of the sauce over the ribs. Refrigerate remaining sauce.
Cook ribs on Low, basting occasionally with sauce, until tender, 6 to 8 hours.
Transfer ribs to a serving dish. Brush remaining sauce on top.
In a bowl, mix the ketchup, chili sauce, water, red wine vinegar, lemon juice, Worcestershire sauce, hot sauce, Dijon mustard, chili powder, garlic powder, celery seed, black pepper, and brown sugar.
Place the pork ribs in a slow cooker, and layer with onion and red bell pepper. Pour sauce into the slow cooker.
Cover, and cook 8 hours on Low.
-quart slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner and
our the contents into a slow cooker. Add the chuck roast, cover
o 6-quart slow cooker with a Reynolds KITCHENS(R) Slow Cooker Liner. Fit
Line a slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner and place
Open Reynolds(R) Slow Cooker Liner and place it inside
-6 quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Trim
Line your slow cooker with a Reynolds(R) Slow Cooker Liner. Place the pork, soda
to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Combine
Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Add tomatoes, chicken, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently with wooden spoon or rubber scraper to combine.
Cover and cook on low for 6 hours.
Remove lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and cook about 3 minutes more, or until shrimp is opaque. Serve over cooked rice.
to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner; set aside