Our Oldest Grandson thought he would be by for supper, so I bought some ribs. It turned out he couldn’t make it that night, but #4 Daughter, the amazing Sara Marian, was there, and we ate ’em up pretty good anyway.

I had to use my slow-cooker rather than my beloved Instant Pot, since the local farmer I buy ribs from didn’t have any short ones, and the long ones are too long for my wee Instant Pot.

These were pork ribs, but this would totally work for beef ribs, too.

Put a rack in the bottom of the pot. Put a crock pot liner in, if you don’t like scrubbing crust off your pot. If you enjoy that kind of thing, skip this step, I guess.

Cut the ribs into singles and doubles. Rub the ribs with spices (I used Penzeys Tsardust Memories).

Layer the ribs in the slow-cooker. Pour about 1/2 cup of white wine (or white cooking wine) over. I went out in the yard and brought in sprigs of rosemary, parsley, and sage and added them. Oh, also chopped shallots.

Fold the top of the insert bag over and put the lid on the slow-cooker.

I cooked these on High for a couple of hours, then turned it down to Low for a buncha hours. I turned it off but kept it covered for another hour to let the meat rest.

It looked like this:

Yeah, it was good.

My Fatal Foodies post this week was about a soup I made from a disaster.

MA