Crock-Pot SC7500-IUK Instruction Manual page 9

QUICK AND EASY SPICY RIBS Serves 5
1-1.2kg meaty pork ribs, cut into 2 rib portions
350g favourite BBQ sauce
10g mustard seeds (optional)
10g coriander (optional)
1. Place the ribs into the removable stoneware bowl, add the spices and the BBQ sauce.
2. Cover and cook on Low for 7-8 hours or High for 5-6 hours.
3. For crispy baked ribs, heat your oven to 200®c.
4. Remove the ribs from the sauce and place onto a baking sheet.
5. Bake in a hot oven for 10 minutes until crisp.
6. Thicken the sauce slightly if required.
7. Serve the ribs alongside jacket potatoes and homemade coleslaw.
CHICKEN AND SMOKED BACON CACCIATORE Serves 5
15ml vegetable oil
1 medium chicken jointed into 6 pieces. Alternatively, use chicken pieces.
Flour
Salt and pepper
5g smoked paprika
3 rashers smoked streaky bacon, chopped
1 large onion, sliced
2 cloves of garlic, finely chopped
2 rosemary sprigs, bruised
1 x 400g tins chopped tomatoes
30g tomato purée
30ml balsamic vinegar
300ml chicken stock
15 green or black pitted olives
Small bunch parsley, chopped (optional)
1. In a suitable bowl, mix together two large handfuls of flour, some salt, pepper and the paprika.
2. Coat the chicken pieces all over with the seasoned flour. Shake off any excess and set aside.
3. Heat the removable stoneware bowl on your hob until hot, add the oil. Brown the chicken pieces in batches until golden
brown. Remove the chicken pieces with a slotted spoon and set aside.
4. Reduce the heat, and then add the bacon, onions, garlic and rosemary sprigs. Stir fry for a few minutes until the onions
begin to soften.
5. Stir in the tomatoes, tomato purée, vinegar, stock and olives. Add the chicken pieces and stir gently so that the chicken
pieces are covered in the sauce.
6. Cover and cook on low for 6-7 hours or high for 5-6 hours.
7. Adjust the seasoning and sprinkle over the chopped parsley. Serve with sautéed potatoes and steamed green
vegetables.
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