THIS week I have two “no-cook bag” recipes. These are an absolute time-saver and such an efficient way of getting organised.
You simply add all the raw ingredients to a freezing bag and seal. When you come to cook, all you have to do is defrost then add the bag contents to a slow cooker, oven or saucepan and leave to cook.
Make up three or four no-cook bags that are wintry dishes, such as tagine or stew, and place them in the freezer.
This way, on busy days, you won’t be running around and buying expensive ready meals, because you will have all the ingredients in the bag, ready to cook.
Slow cooker BBQ ribs recipe (serves four)
Prep time: 5 minutes
Cooking time: 7 hours
- 2 x 700g packs pork ribs
- 250ml jar BBQ sauce
- 120ml sweet chilli sauce
- 1 tsp chopped frozen garlic
- 1 tsp oregano
- 240ml pork stock (use half a stock cube)
METHOD: Simply add all of your ingredients, apart from the stock, into a large, reusable freezer bag and freeze flat.
Ready to cook: The night before you want to cook your ribs, remove the freezer bag from the freezer and let it defrost in the fridge overnight.
Empty your freezer bag into a slow cooker, add the stock and leave to cook on low for around 6-7 hours.
Or if you have an Instant Pot (I’m a big fan!), place the ribs on the wire rack insert, pour over the stock and set the timer for 25 minutes on a high pressure, then leave for 10 minutes.
Ready to eat: When the ribs are cooked you can either eat them as they are or you can crisp them up in the oven.
To do this, lay the ribs on a baking tray and brush the top of each rib with the leftover sauce.
Pop them under the grill for a few minutes each side so they have crisped up nicely.
They go well with mash or chips.
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- You can watch video of Suzanne preparing her recipes at thesun.co.uk/batchlady.
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