no ribs recipe but generally goes like this - peel off the membrane, salt and pepper and 15 mins in the oven each side. not sure of temp but it looks like the outside is starting to cook.
Into the crock along with whatever I find looking in fridges and cupboards in here - whiskey, beer, apple cider vinegar, montreal steak spice, Cajun spice mix, onion, garlic, chicken broth (I usually have a frozen container of most of the liquid from the last rib cook so I throw that in). chicken and rib spice, ketchup and bbq sauce. basically I throw shit in until the ribs are pretty much covered, then I stop looking for stuff. Also I will throw in any mixed drinks I didn't finish the last day or two and stuck in the fridge - rum and coke,. rye and coke etc.
when the ribs are done I stick the crock in the fridge once the liquid is cooled. the next day I skim off the solidified fat and then freeze the juice in a container (referenced above) or ice cubes. good for adding to other things if they are in cubes.
1/3 cup olive oil
1 2 1/2- to 3-pound bottom-round pot roast
2 large onions, quartered
4 celery stalks, thinly sliced (2 cups)
4 large carrots, thinly sliced (2 cups)
3 garlic cloves, minced
1 6-ounce can tomato paste
1 cup dry red wine
1 1/2-ounce package dried mushrooms (such as portobello)
1 tablespoon kosher salt
1 teaspoon dried oregano
1 28-ounce can whole plum tomatoes, chopped, liquid reserved
( I like to add potatoes too unless I'm serving over noodles)
Heat the oil in a large skillet over medium-high heat and brown the roast on all sides. Transfer the roast to a 4- to 6-quart slow cooker.
To the fat remaining in the skillet, add the onions, celery, carrots, and garlic. Cook, stirring frequently, until tender, about 10 minutes. Add the tomato paste and stir to coat the vegetables; transfer to the cooker. Pour the wine into the skillet and scrape up any browned bits; add the contents of the skillet to the cooker, along with the mushrooms, salt, oregano, and tomatoes (plus 1 cup of their liquid).
Cook 8 hours on low heat, or 4 hours on high heat.