I 'spose SOME of us are HOT enough not to need black pepper!
So many uses, you'll never regret it!
I have both cast iron and cast iron enameled dutch ovens. For dishes like this, the enameled works REALLY well. They are easier to clean and you don't have to worry about seasoning it.
Something like this -
Mine is a Martha Stewart one - works great.
They were awesome!
I had three left over but I'm pretty sure you don't know where I live so they are safe
You're lucky, cuz yeah. I'd steal those!
I appreciate the "recipe". I had never imagined ribs, it any other meat, could be cooked in a crock pot bare naked. But I've done it and it's a great method.
@Brenda I don’t have a Dutch oven…I have an instant pot and a slow cooker…will either of those work?
I literally just laughed my ass off. @Brenda, you are freaking hilarious.
Oh… and they look amazeballs.
I would think that a slow cooker would work. The key is low and slow.
Yes. A,slow cooker works. The results are almost identical. More carmelization in the cast iron, but a crock pot (or instant pot) would cook the meat perfectly. I’ve done it.
Thanks!! I wonder how long in the instant pot and how much water. I never know how much water to put in, I always end up with soup!
Ahhhh, I see you aren’t paying attention. Tsk Tsk tsk.
And I have done short ribs for as long as 7 hours on low in the crockpot.
Instant pot says the minimum amount of liquid to generate enough steam is 1 cup. You can also use the Saute setting to get some carmelization.
Yeah. IDK WTF the instant pot rules are.
Damn I hate fuckin’
If there’s ONE thing I know about you, it’s that.
I use my Lodge enameled cast iron Dutch oven to cook these type dishes and it does a terrific job. I got one from Amazon years ago and it is my go to for oven use.