Ordinarily, I would have used my beloved Instant Pot for these, but the only ribs I could get were long-boned, so I used my slow cooker.
If you have a slow cooker but don’t have slow cooker liners, do yourself a favor and get some. Sometimes they break and let juice leak out so you still have to scrub your cooker interior a li’l bit, but not as much as you would without the liner.
I rubbed the ribs thoroughly with salt and Penzeys Tsardust Memories spice blend and put them into the lined slow cooker. Then I added whatever fresh herbs were out in the porch pots and half a bottle of Quaff On’s Busted Knuckle Porter. Guess what happened to the other half.
I cooked it on low for about 8 hours, maybe less, because we got hungry, but it was fall-off-the-bone tender.
I’m posting today at Fatal Foodies about home-roasted almonds.
A WRITING PROMPT FROM ME TO YOU: Write about half a bottle of beer. Or half a bottle of anything.