1 (2½–3 lb) rack of pork ribs, halved
1 tablespoon salt
1 tablespoon pepper
1 tablespoon paprika
1 tablespoon chili powder
1 cup honey
½ cup soy sauce
10 cloves garlic, minced
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.
2 Cup milk (can sub Almond or Coconut Milk if you prefer)
2 Tablespoons honey
1 Tablespoon butter
1/4 Teaspoon salt
1/2 Teaspoon cinnamon
1 Cup dry old-fashioned oats
1 Cup apples (peeled and sliced)
1/2 Cup chopped walnuts (or nuts of your choice)
2 Tablespoon brown sugar, if desired
Mix all ingredients together and place in a Crock-Pot® slow cooker greased with butter. (or use a slow cooker liner greased with butter)
Cover; Cook on Low for 5 to 6 hours or High for 4 hours.
Dish into individual servings.
If desired, sprinkle with cinnamon or dried fruit for garnish.
2 lbs boneless Chuck Roast
1 TBS olive oil
1 tsp garlic powder
½ tsp onion powder
1 tsp sea salt
½ tsp freshly ground black pepper
½ cup high quality balsamic vinegar
2 TBS honey
1 TBS honey mustard
1 cup beef broth
1 TBS tapioca flour or arrowroot powder
Generously grease the bowl of your slow cooker. Set aside
Make the rub:
In a small bowl, mix together garlic powder, onion powder, sea salt and pepper. Set aside.
Make the sauce:
In a medium bowl whisk together balsamic vinegar, honey, mustard and beef broth. Set aside.
Putting it together:
Coat the roast in 1 TBS olive oil. Set in your slow cooker. Evenly sprinkle the roast with the rub, pressing it into the meat so it sticks.
Pour sauce over roast and turn your slow cooker onto low.
Cook on low for 8-12 hours, occasionally spooning more sauce over the roast, until it is very easily shredded with a fork.
Shred and continue cooking on low for another 1 hour.
Just before you are ready to serve, remove the meat from the sauce and strain the sauce through a fine mesh strainer into a large bowl (do NOT pour it down the drain)!
Transfer sauce to a saucepan and whisk in 1 TBS tapioca flour or arrowroot powder.
Cook on medium heat until sauce becomes thick.
Pour ¼ of the thickened sauce over the meat and save the rest for people to spoon on when you serve!
7 c. apple cider
2 c. orange juice
1/2 c. honey
6 whole cloves
1 apple, peeled
1 orange, sliced
Combine all ingredients in crockpot. Heat on high for 2 hours, then keep warm on low.
3 pounds corned beef, trimmed of fat
1 tablespoon honey
2 tablespoons brown sugar
1 tablespoon prepared Dijon mustard
10 whole cloves (or you can use 1/2 teaspoon ground cloves)
Use a 6-quart slow cooker.
Unwrap the corned beef, and remove the seasoning packet (use it in another recipe, such as roasted cabbage and potatoes) and trim as much of the fat from the meat as you can.
In a small bowl, make a paste of the honey, brown sugar, mustard, and cloves. Rub this mixture on all sides of the meat.
Place the meat into your crock pot, and cover. Cook on low for 8 to 10 hours, or until meat pulls apart easily with a fork. Let sit for 15-20 minutes before slicing.