Slow Cooker Asian-Style Short Ribs with Brussels and Sweet Potato Fries

If you check out the link for the original recipe below you will also really want to make this rib recipe! The pictures look amazing and had me sold right away. I have never attempted making ribs before, so I was a little nervous to try this recipe, but they turned out delicious. My only fault or note if I were to make this again would be to cook the ribs in the crock pot for another hour or two; the meat was not quite fall off the bone after 6 hours. I also paired this with roasted Brussels and sweet potatoes, which is a bit random to combine ribs with, but I just love both of those sides so I went for it. Anyways, I am glad I did because I ended up really enjoying this meal and the extra sauce over the ribs and Brussels was delicious. Broccoli would be another good, and probably more normal, vegetable to pair with the ribs too. I am seriously looking forward to every meal I made for this week! This is another great and simple crock pot recipe you should definitely try.

Slow Cooker Asian-Style Short Ribs
Ingredients: 

• 4 pounds beef short ribs 

Sauce:

• ½ cup coconut aminos (I use Bragg Liquid Aminos)
• ½ cup good quality homemade broth 
• 2 TBS apple cider vinegar 
• 4 TBS raw honey 
• 1 TBS grated ginger 
• 5 cloves of fresh garlic, minced 

Garnish:

• 1 TBS toasted sesame oil 
• green onions 
• sesame seeds

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Directions: 

1. Place short ribs at the bottom of your slow cooker. 
2. Combine all sauce ingredients and pour over top of ribs. Toss to evenly coat. 
3. Cook on LOW for at least 6 hours, turning the ribs once for more even cooking. 
4. Remove ribs from slow cooker and set aside to cool. Skim fat from top of liquid in the slow cooker. (I pour it into a large measuring cup and place it in the fridge for a bit so the fat rises to the surface.) 
5. Pour the liquid from the slow cooker into a small pot on the stove top. Bring to a boil, then lower heat and allow to simmer for 8-10 minutes to reduce liquid. Remove from heat and stir in 1 TBS toasted sesame oil. 
6. Using your fingers, pull the meat off of the bones and shred into small chunks. Pour desired amount of sauce over top and stir to evenly coat. 
7. Garnish with green onions and sesame seeds. Serve over cute little lettuce cups. Eat and Enjoy! 

Original recipe found here


My Homemade Sweet Potato Fries
(Basically just roasted sweet potatoes)
Ingredients:

• 4-6 Sweet Potatoes (Depending on how much you want to make. 5 medium sized sweet potatoes usually gets me 6 oz of sweet potato fries for 6 meals. I think my idea of medium sized is bigger than most though.)
• Olive oil spray
• Sea salt (I actually use Garlic Sea Salt on everything I cook)
• Optional: Cinnamon

Directions:

1. Preheat oven to 425 degrees
2. Skin and cut the sweet potatoes into whatever shape you want. I either do fries, wedges or circles.
3. Spray baking pan with olive oil. Lay down sweet potato fries flat (please do not just dump a pile on the pan).
4. I fill my Misto with olive oil and lightly spray the fries, then add some sea salt (sometimes cinnamon too).
5. Bake for 15-20 minutes. Take out of the oven and move them around or flip them over. Bake for another 15-20 minutes.
6. Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. I usually make mine thicker, so I bake them for at least a total of 40 minutes.