The ribs were from the farmer’s market - there’s a pig guy I usually buy bacon from, but he was out by the time I got there so I went for some ribs instead.  The gratin is a WF Cookbook recipe, with collard greens standing in for kale because my supermarket is small and local and not always well stocked.

For the ribs, I simply rubbed them down with salt, pepper, and Penzey’s Northwood’s Seasoning and tossed them into the slow cooker with 1 can chopped green chiles, 1 sliced onion, and 2 cubes frozen spicy chicken stock (leftover from the chili from last Monday).  I set it to low and let it braise for 8 hours, though it probably would have been ready after 6.  It was literally falling off the bone and melt-in-your-mouth tender.  The onions and chiles disappeared into a rich silky sauce and the whole thing was pretty much delicious. Continue reading →