By Maureen in MA on October 12, 2012
"Slicing the meat off the bones allowed the ribs to lie flat in the skillet and made it easier to trim some of the fat. The bones add a wealth of flavor to this dish. Microwaving the rib bones before adding them to the slow cooker proved to be a faster, less complicated alternative to roasting them. Because the slow cooker does not allow for evaporation, the red wine is reduced on the stovetop to concentrate the flavor before adding it to the slow cooker. Tapioca is used as a thickener in this recipe. For this recipe, English-style ribs are preferred, each of which contains a single, large rib bone and a thick piece of meat, rather than thinner, flanken-style ribs."
Serving Size: 1 (917 g)
Servings Per Recipe: 4