Season ribs evenly with salt, pepper, paprika, and chili powder. Rub in on all sides.
Add honey, soy sauce, and garlic to a large slow cooker.
Transfer the ribs to slow cooker and turn them over in sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat side is against the walls of the slow cooker, with the bone sides facing in.
Cover and cook on high for 4 hours, or low for 7 – 8 hours. Check after the allotted time, you want to make sure the meat is cooked through and tender.
Remove the ribs and transfer to cutting board.
Cut between the bones to separate into individual ribs.
Serve with additional sauce from the slow cooker, as needed.
3 tablespoons flour mixed with 3 tablespoons cold water Place roast in slow cooker/Crock Pot; sprinkle with salt and pepper. Combine juice concentrate, brown sugar, nutmeg, and allspice; pour over roast. Cover and cook on high for 1 hour. Reduce heat to low and cook for 8 hours. Before serving, skim juices and pour cooking liquid into a small saucepan. Whisk in the flour-water mixture. Bring to a boil, stirring, and continue cooking until thickened. Serve gravy with the pork roast.
3 bottles (12 oz beer)
1-2 sweet onions, sliced
3-4 garlic cloves, minced
½ tsp salt
½ tsp pepper
4 Tablespoons butter
Brown brats and place in slow cooker.
Top brats with onion slices, garlic, salt, pepper and butter.
Pour in beer and cook on High for 4 hours or low for 7-8 hours.
Enjoy with your favorite brat toppings!
Slice pork loin in slices about 3/4-inch thick. Dredge in flour seasoned with salt and pepper. Heat margarine in a large non-stick skillet over medium heat. Add pork slices and excess flour; brown both sides. Transfer browned pork to the slow cooker/Crock Pot (3 1/2-qt. or larger). Add onions and peppers to the skillet, stirring, until slightly browned and tender. Add remaining ingredients and bring to a boil; pour over pork. Cover and cook on low 8 to 10 hours. Serve over hot rice.