I got a Crock-Pot two Christmases ago and before today I'd yet to cook anything in it. I'm not really sure why I thought I'd use it back then, living by myself and not even cooking all that much. When I did I mostly made single portions of things. I guess it was just my need to own all things kitchen-related (I also got a food processor that year and I've used that countless times).

Now that I have someone else to cook for I'm glad I have it, because there's nothing better than coming home from work to a meal that's already cooked. I imagine I'll use it a lot this winter. We'll have all kinds of chilis and stews to look forward to.

I served these ribs with brown rice that I cooked with green onions then added some cilantro, and broccoli that I stir-fried with some of the rib cooking liquid and garnished with sesame seeds. Delicious. The meat was so tender it literally fell off the bone. The leftovers will be great as a pulled pork sandwich.

This recipe is adapted from A Year of CrockPotting. I found it via a search for country-style ribs using the food blog search. 

2-1/4 lb package country style pork ribs (5 ribs)
1 cup reduced sodium soy sauce*
1 cup brown sugar
2 tbsp fresh ginger, peeled and chopped
2 cloves garlic, minced
1/2 cup water
4 jalapenos, left whole

Place the ribs in a slow-cooker, top with remaining ingredients and cook on low for about 8 hours.

Serves 3-4

*I highly recommend reduced sodium, as regular soy sauce would make this way too salty.