Lately I have been trying to spend a little less time in the kitchen, its finally starting to feel like summer and I want to be outside! My time-saver tonight was the crock pot! I threw everything in this morning, and came home to a delicious smelling house and a meal waiting for me. The salad was made with romaine lettuce, baby spinach, red peppers, grated carrots and beets, cucumbers, cherry tomatoes, avocados, and mangoes with a light Dijon vinaigrette. The freshness of the vegetables and the crisp bite of the vinaigrette complemented the warm flavors of the ribs, so good!
2 racks of ribs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
2 tablespoons Dijon mustard
Juice of 1 lemon
1 tablespoon soy sauce or tamari
3 large cloves garlic, minced
3 inch piece fresh ginger, minced
1 pineapple, pealed, cored, and sliced
1/2 red onion, sliced into thin slivers
Combine the salt, pepper, paprika, and red pepper flakes in a small dish. Rub the mixture evenly over both sides of the ribs. Combine the mustard, lemon juice, soy sauce, garlic, and ginger in a bowl and coat each side of the ribs with this mixture as well. Place the first rack of ribs on the bottom of the crock pot, sprinkle with half of the onions and pineapple slices. Then place the second rack over it and add the remaining onions and pineapple slices. Cook on the low setting for 8 hours. Serve with a raw fresh vegetable salad!