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In a spice grinder, grind the coriander and orange peel. Add the sugar, chile powder, garlic powder, onion powder and 1 tablespoon each of salt and pepper; pulse to combine. Rub the spice mix over ...
Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture.
Pulled pork is an American barbecue dish, more specifically a dish of the Southern U.S., based on shredded barbecued pork shoulder. It is typically slow-smoked over wood (usually outdoors); indoor variations use a slow cooker. The meat is then shredded manually and mixed with a sauce. It may be served on bread as a sandwich, or eaten on its own.
Memphis-style barbecue is slow cooked in a pit and ribs can be prepared either "dry" or "wet". "Dry" ribs are covered with a dry rub consisting of salt and various spices before cooking and are normally eaten without sauce. "Wet" ribs are brushed with sauce before, during, and after cooking.
1. Heat the oil in an oven-safe 6-quart saucepot over medium-high heat. Add the ribs and cook for 15 minutes or until well browned on all sides. Remove the ribs from the saucepot. Pour off any fat. 2.
Remove the ribs from the saucepot. Pour off any fat. 2. Stir the soup, vinegar, molasses, Worcestershire, garlic, thyme and onion in the saucepot and heat to a boil. Return the ribs to the saucepot. Cover the saucepot. 3. Bake at 350°F. for 1 hour or until the ribs are fork-tender. Find more short rib recipes on Kitchen Daily.