Hotsytotsycountryribs Recipes
HOISIN (BUT NOT REALLY) COUNTRY RIBS
I love cooking country ribs in my slow cooker -- such a cheap cut of meat to have so much flavor! Although the ol' bottle of BBQ sauce is delicious, it is very sweet and rich. Enter the spirit of adventure and use some random pantry items to create a delicious, lighter alternative.
Provided by megsyintherain
Categories World Cuisine Recipes Asian
Time 8h15m
Yield 6
Number Of Ingredients 6
Steps:
- Heat the peanut oil in a large skillet over high heat. Brown the ribs evenly in the hot oil, about 5 minutes; remove from heat.
- Stir the tomato sauce, dried onion, hoisin sauce, and shiitake mushrooms together in a slow cooker. Add the ribs to the sauce mixture, turning to coat in the sauce.
- Cook on Low until the ribs are falling-apart tender, 8 to 10 hours.
Nutrition Facts : Calories 466.7 calories, Carbohydrate 10.9 g, Cholesterol 120.4 mg, Fat 32.9 g, Fiber 1.5 g, Protein 30.4 g, SaturatedFat 11.5 g, Sodium 688.8 mg, Sugar 6.9 g
HOTSY TOTSY COUNTRY RIBS
This is an easy Crock Pot recipe. It isn't pretty but it sure has great flavor. If you like less spice use mild Chili and cut back on the chili flakes.
Provided by Bergy
Categories Potato
Time 7h20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all the ingredients except the potatoes and ribs together.
- Place the potatoes in the crockpot.
- Top with the ribs.
- Pour in the chili mixture over the ribs & potatoes.
- Turn on low for 6- 7 hours.
- If you wish you may do this on High for an hour an 4-5 hours on low.
- Enjoy (I hope).
Nutrition Facts : Calories 1537.2, Fat 76, SaturatedFat 27, Cholesterol 268.7, Sodium 1489.8, Carbohydrate 110, Fiber 20.4, Sugar 8.6, Protein 79.9
HOTSY TOTSY SUPER HOT SAUCE
I invented this recipe to use up some little red hot peppers I had in my garden at the end of the season. They were all small, about 1" to 2" long, and thin. This recipe only makes about 1/2 pint, so I did not bother to process in canner, and just stored the jar in the refrigerator. If you make a large batch and need to preserve it, follow instructions for peppers in your pressure canner instruction book. There is not enough vinegar in this recipe to make it safe for boiling water bath processing.
Provided by cathyfood
Categories Sauces
Time 20m
Yield 1/2 pint, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in small food processor.
- Chop until peppers and garlic are finely chopped.
- Taste for seasoning (I dare you!).
- Store in 1/2 pint jar in refrigerator.
Nutrition Facts : Calories 20.5, Fat 0.1, Sodium 196.3, Carbohydrate 4.9, Fiber 0.5, Sugar 3.6, Protein 0.5
HOTSY PASTA
After opening anchovies, always keep them refrigerated, or they become mushy. Use as necessary. Freshly grated cheese may be frozen until needed.
Yield makes 4 servings
Number Of Ingredients 12
Steps:
- 1. Combine the oil, garlic, and anchovies in a small bowl; mash into a paste.
- 2. Place the paste in a saucepan along with the tomatoes, olives, capers, oregano, and red-pepper flakes. Bring to a boil, reduce heat and simmer, uncovered; stirring occasionally, cook until slightly thickened, about 20 minutes. Season with salt and pepper and stir in the parsley. (Makes about 4 cups of sauce.)
- 3. Serve the pasta in shallow bowls, topped with the sauce. Pass the Parmesan!
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