Delicious Slow Cook Ribs with Mashed Peas and Aromatic Potatoes
The perfect recipe for a meal that combines savory delights and the comfort of a relaxing day.
Slow Cook Ribs with Mashed Peas and Aromatic Potatoes
Course: Main, Lunch, DinnerCuisine: RomanianDifficulty: Medium3
servings35
minutes8
hours45
minutes350
kcal9
hours20
minutesSlow Cook Ribs with Mashed Peas and Aromatic Potatoes – The tender, slow-cooked meat falls off the bone effortlessly and blends perfectly with the smooth pea purée and roasted garlic potatoes, offering an explosion of delicate flavors and a taste that will pamper your senses. You can also find the recipe here, on Chef Adrian Hadean’s blog, as it is one of the wonderful themes of March.
Let me tell you about my slow cooker. It’s about 3 years old, and I originally bought it as a gift for a gourmet friend. At first, he was delighted with it, but to my credit, he only used it once in two years. He then asked me if I wanted it, saying it was a shame for it to gather dust unused.
Wow, wow… what luck on my part! Not for anyone else, but it’s really cute, too! I was so thrilled with it that it ended up gathering a bit of dust for another year. But finally, I decided it was time for it to shine – enough with the “laziness!
Why did I choose to cook with a slow cooker? Well, let me share a few reasons I’ve learned from the ‘experts in the field’:
Tender meat: This is an excellent method for cooking tougher cuts of meat, like ribs, which become incredibly tender and fall off the bone effortlessly.
Intense flavors: All the ingredients meld together, creating a dish with a rich and balanced flavor.
Even cooking: By using low temperatures over an extended period, the slow cooker ensures that food cooks evenly, preventing it from drying out or burning.
Time and energy savings: Although cooking takes longer, the slow cooker is energy-efficient and allows you to prepare meals in advance, making it a great tool for cooking large quantities without much hands-on effort.
Ingredients
1 kg fresh pork ribs
500 g carrots
200 g red onion (or white)
2 celery stalks
150 ml dry white wine
350 ml water
150 ml tomato sauce
1 hot pepper (optional)
1 large head of garlic
Salt and pepper to taste
1 teaspoon smoked paprika
Ingredients for seasoning the ribs:
50 g sweet ketchup30 ml oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon pepper
1 teaspoon BBQ seasoning mix
Ingredients for the pea puree:
300 g frozen peas (I recommend frozen peas because they have a more vibrant color)50 g spinach
30 g butter
1 small potato (90-100 g after cleaning)
100-120 ml milk
Salt and pepper to taste
Ingredients for the aromatic potatoes:
1 kg potatoes200 ml milk
50 g butter
1 large head of garlic
1 teaspoon olive oil
Salt and pepper to taste
Directions
- I started by setting the slow cooker to High. I chopped the vegetables needed for the first step: celery, onion, and carrot. I also chose a large head of garlic, which I peeled. All the chopped vegetables (except the garlic) went into the slow cooker for 45 minutes.
- Once the vegetables started releasing their natural juices, I added the tomato sauce, garlic, wine, and spices. I stirred gently and continued cooking with the lid on for about 10 more minutes.
- In a bowl, I mixed the mustard, ketchup, oil, and spices. Using a brush, I coated half of the mixture onto the ribs. In the slow cooker, I added 350 ml of water and placed the ribs, ungreased side up.
- I cut them into 3 pieces to fit better in the pot. As I placed the rib pieces, I also coated them with the remaining mixture I had prepared earlier. From this moment on, you’ll realize how wonderful it is to cook in a slow cooker.
- I cooked the ribs for 8–10 hours, during which I had plenty of time to relax and take care of other things. It’s very important to plan ahead, as slow cooking takes time, but the end result is a true explosion of flavors.
- To make the spiced pea and potato purée for the Ribs Slow Cook with Mashed Peas and Spinach, I started with the garlic. I cut off the ‘mustache,’ then seasoned it with salt, pepper, and olive oil. I wrapped it in foil and baked it at 200°C (390°F) for 20–25 minutes.
- I washed, peeled, and cut the potatoes into suitable pieces. I placed them in cold water with a pinch of salt and brought them to a boil. Separately, in another pot, I brought water to a boil with a pinch of salt. Once the water started boiling, I added the peas and cooked them for 7–8 minutes. Afterward, I drained them and placed them in cold water to preserve their vibrant green color.
- Preparing the peas and spinach mash:
For this step, I used a blender to achieve a smooth purée with a fresh color, rather than a watery porridge. In the blender, I added the drained peas, spinach, butter, one boiled potato from the neighboring pot, and lukewarm milk. - Preparing aromatic potatoes:
I drained the boiled potatoes and replaced the water with lukewarm milk. At the same time, I added the roasted garlic (peeled, of course), butter, salt, and pepper. It’s easy to imagine—aromatic potatoes are essentially a fancier purée, thanks to the roasted garlic. I prepared both dishes just before serving. If made in advance, they can be easily reheated. Alongside them, I also chose a colorful seasonal salad. - For serving, I admit I had a little fun with the colors on the plate, more for my own enjoyment. Each element has its own unique and delightful aroma, and together they create a charming spring vibe. So, let your imagination run wild, my dears! It looks gorgeous visually, but the taste is truly enchanting.
- This slow cooker recipe pleasantly surprised me. The fresh flavors of the vegetables are well worth the wait. I hope you enjoyed following along with this little-big experiment, or at least that it piqued your curiosity. My wonder pot will definitely be dust-free from now on, because I have big plans for it! I look forward to reading your thoughts in the comments and, why not, seeing pictures of your favorite slow cooker dishes. See you again for the next recipe!
Wishing you a wonderful spring, filled with sunshine and smiles in your heart! Sending you a big hug with love,
Ely
