"Feel free to set off the alarm again once that's ready to eat," they joked.
The next few times, the meal went off without incident; likely because I cut out the step requiring the ribs to be browned in hot fat before going into the slow cooker. After testing it both ways, I realized that I could skip it completely without really losing any flavor, all the while saving tons of time and clean-up. Total win!
I served this over a bed of creamy polenta, but pasta, rice, mashed potatoes or even a simple salad would also be a welcome side to complete the dish.
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Crock-pot Country Style Ribs with Grapes and Red Wine
5lbs bone-in country style pork ribs OR 3 1/2- 4lbs boneless
1 bottle dry red wine (such as Cabernet Sauvignon)
2 cups beef broth
1 28-oz can whole peeled tomatoes
4 garlic cloves, smashed
1 large Spanish onion, peeled and quartered
3 cups seedless red or black grapes
2 sprigs fresh rosemary
1/4 fresh sage leaves
2 bay leaves
2 teaspoons kosher salt
Combine all the ingredients in the slow cooker and stir to combine. Cover and cook on low for 8 hours.
Once done cooking, stir and adjust seasoning, if necessary. Serve with your favorite side.