Baby Back Ribs - Crock-Pot Smart-Pot Owner's Manual

4-7QT Smart-Pot NC 10EM2.qxd:9100050003063
HINTS AND TIPS (CONT.)
• Cut meat into smaller pieces when cooking with precooked foods
such as beans or fruit, or light vegetables such as mushrooms,
diced onion, eggplant, or finely minced vegetables. This enables
all food to cook at the same rate.
• When cooking frozen meats, at least 1 cup of warm liquid must
first be added. The liquid will act as a "cushion" to prevent sudden
temperature changes. An additional 4 hours on LOW or 2 hours
on HIGH is typically required. For larger cuts of frozen meat, it
may take much longer to defrost and tenderize.
FISH
• Fish cooks quickly and should be added at the end of the cooking
cycle during last fifteen minutes to hour of cooking.
LIQUID
• For best results and to prevent food from drying or burning,
always ensure an adequate amount of liquid is used in the recipe.
• Ensure the stoneware is always filled a minimum of ½ full and a
maximum of ¾ full, and conform to recommended cook times.
Visit the Crock-Pot
www.crockpot.com for additional hints, tips and recipes
or call 1-800-323-9519.
7/20/10 6:21 PM
slow cooker website at
®
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RECIPES

BABY BACK RIBS

Serves 6-10
2-4 racks of baby back ribs, cut into 3-4 pieces each
2-4 cups barbecue sauce
1. Place ribs in Crock-Pot slow cooker. Top with onion and
®
barbecue sauce.
2. Cover and cook on LOW for 8 hours or on HIGH for 4 hours, or
until meat is tender.
3. To serve, cut ribs between bones and coat with extra sauce as
desired.
BBQ PULLED PORK
Serves 6-8
2½-5 pound pork loin, trimmed of fat
2-4 cups barbecue sauce
1. Place pork loin in Crock-Pot
barbecue sauce.
2. Cover and cook on LOW for 8 hours or on HIGH for 4 hours, or
until meat is tender.
3. Remove pork from Crock-Pot
fork. Add pork back into Crock-Pot
sauce.
4. Serve BBQ pulled pork on hamburger buns or hard rolls.
2-3 onions, chopped
2-3 onions, chopped
6-8 hamburger buns or hard rolls
® slow cooker. Top with onion and
® slow cooker and shred with a
® slow cooker and coat with
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