Slow-Cooker Ribs & Wings

Dry-rubbed baby back  pork ribs and chicken wings are on the menu for Super Bowl Sunday. It was a several day cooking affair.

Friday:

I rubbed the ribs down well with super secret spices and then used my FoodSaver to seal it all up for 24 hours so that the meat could really take in the flavor.

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Saturday:

I cooked the baby back ribs on Saturday so that the Ninja 3-in-1 cooking system would be available Sunday for the chicken wings.

I cut the ribs thinking they wouldn’t fit into the Ninja otherwise. They kept sliding down, and I wanted them to stand on their side in the cooker. I scrubbed several potatoes, dried them and poked holes in them. The potatoes held the meat in place. (We ate the potatoes with dinner Saturday night.)

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I set the Ninja to SLOWCOOK LOW for 6 hours and walked away to read a book. I fell asleep while reading….a comfortable chair and a cat in your lap will cause you to grow drowsy and drift off.

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After 6 hours the ribs were fall off the bone tender. Had I not dozed off, I most likely would have shut off the Ninja sooner so that the ribs weren’t quite so fall apart tender. I wrapped them in foil to save for Sunday. I planned to warm them in the oven.

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Sunday:

Now it’s time to make the wings using most of the recipe from the Ninja 3-in-1 cookbook.

Ingredients:

  • 2 1/2 lbs chicken wings
  • 1/2 cup soy sauce
  • 1/4  cup packed brown sugar
  • 3 cloves garlic, minced
  • 2 tablespoons peeled, chopped fresh ginger
  • 3 green onions, sliced

Directions:

1.  Set the Ninja to STOVETOP HIGH.

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2.  Add the chicken to pot. Cook uncovered until chicken is lightly browned on both sides.

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3.  Stir soy sauce, brown sugar, garlic, ginger and green onions in a bowl.  Pour mixture over chicken and toss to coat.

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4.  Set to SLOW COOK LOW for 3-5 hours. Cover and cook until chicken is cooked through.

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I shut off the Ninja after 4 hours. I used large wings and if you use smaller wings I would think 3 hours would have done the trick.

I felt there was too much liquid (soy sauce) so the wings basically seemed to boil. Next time I will use 1/4 cup of soy sauce.

I put the wings in the oven at 350 degrees Fahrenheit to dry them out and crisp them up a little. I put the ribs in there to warm up at the same time. The pig and the chicken hung out in the oven for 15-20 minutes.

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The chicken now had a nice glaze on it and the skin was lightly crispy. The ribs were warmed up nicely too.

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Ready to eat! Everything was really delicious. I was afraid the chicken would end up too salty from so much soy sauce or too sweet from the brown sugar but it was perfect. The Mister snarfed down 3 wings before I even had a chance to sit down to eat.

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Categories: Appetizers & Snacks

2 Comments on “Slow-Cooker Ribs & Wings”

  1. Monday, February 3, 2014 at 9:25 am #

    Mrs B, did you have any sides? that looks ono~licious… only wish there were a scratch-n-sniff on my screen… 😀

    • Monday, February 3, 2014 at 10:26 am #

      Sides? Indeed. Beer!

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