Slow Cooker Short Ribs with Berbere & Ginger Sugar

short rib w grits

These ribs are so good. They’ve got this sneaky heat that warms you up and makes you want to eat more! And they are super easy to make, here are the guidelines:

1/4 cup flour for dredging

2 teaspoon Adobo

Oil and/or butter for browning

2-3 pounds short ribs

1 cup diced onion

1/2 cup celery with tops, chopped

4 carrots, chopped

1 cup beef broth

1 can diced or crushed tomatoes

4 tablespoons Berbere

3/4 cup Ginger Sugar

1 cup orange juice

2 tablespoons Worcestershire sauce

Combine flour and adobo on a plate and lightly coat your ribs with this combo. Once ribs are coated, throw into a pan with butter over medium high to brown. Throw browned ribs into your slow cooker.

In the same pan you used to brown the meat throw in onions, celery, and carrots and sauté until onions are translucent. Add the remaining ingredients and bring to a boil. Pour over ribs and cook on low for 9 hours.

Remove ribs and pour the remains into a saucepan and cook until thickened ~ use as is or puree to create a smoother sauce.

Serve with grits and greens or anything else your heart desires.

Soy Marinated Eggs

jammy soy eggs

These eggs are super tasty and super easy to make! We found this recipe a while back in Bon Appetit and decided to revisit it, we made some minor changes like adding more garlic and slicing it instead of leaving it whole (Our goal was to make soy noodles w the marinade and who doesn’t love sliced garlic and pasta? More on that later). And we used chipotle flakes… oh and we threw in some Worcestershire sauce because we didn’t have mirin…But other than all that, we followed the recipe!!

Anyhow here it is:

6 eggs

8 cloves of glarlic, sliced

3 tsp chipotle flakes

3/4 cup soy sauce

3 Tbsp. rice vinegar

2 Tbsp. Worcestershire sauce

2 cups water

Bring a large pot of water to a boil ~ while you’re waiting for that magic to happen go ahead and slice up your garlic. Once the water is at a rolling bubble gently throw your eggs in and set your timer for 7 mins (if you want the eggs more runny set the timer for less, if you want them less jammy more solid set your timer for more time). When their time is up throw those bad boys in an ice bath. When they are cool enough to touch get peeling!

In a medium saucepan bring the last six ingredients to a boil ~ once this mixture is boiling reduce heat and let simmer for 5 mins. Remove from heat and if you haven’t already, peel those eggs. Throw your eggs into the soy mix for at least an hour.

Serve by themselves with a little sauce on top and some Shichimi Togarashi or throw them on top of a salad or ramen!!!

Whatever you do with these tasty treats, enjoy!


Charleston Spice Co.