Slow Cooker Spare Ribs With Chutney

A few weeks ago we picked up a package of spare ribs from Bostrom Farm at the farmers market. Yesterday I cooked them in the crock pot with some tomato ginger chutney, and the result was fantastic. Super easy to put together, too. Another time I think I would try it with blueberry chipotle chutney. Barbecue sauce would also work well, of course. The chutneys make a good stand-in because they have similar sweet-spicy-tangy qualities. Try serving these with cornbread and a green salad.

2 lbs pork spare ribs
Salt and pepper
1 cup tomato ginger chutney

Thaw the ribs if they are frozen (I was able to thaw a package of them in hot water in about 15 minutes). Place them in the slow cooker, either as a whole rack folded over on itself or cut into four pieces. Sprinkle all over with salt and pepper, then cover liberally with the chutney on all sides.

Cook the ribs on Low for 6-8 hours. When they're done, the meat will be falling-off-the-bone tender.

Serves 4.

Peach Chutney

I think this is my last batch of chutney for a while. I made this with some of the Clarkdale peaches stored away in the freezer. It's fine to leave the skin on the peaches if you didn't peel them before freezing. You can get star anise in the bulk section at Green Fields Market, and probably with spices in most well-stocked grocery stores. But if you can't find it, try substituting 1 tsp fennel seeds (you'll need to use the cheesecloth in that case) or for a somewhat different flavor, add some ground allspice.

3 star anise pods
1 tsp whole peppercorns
8 cups frozen sliced peaches (about 2 1/2 quart-sized freezer bags, well filled), thawed
2 medium onions, diced
1 Tbsp grated ginger root
3/4 cup apple cider vinegar
1/4 - 1/2 cup sugar
2-3 whole dried chili peppers (or add minced frozen ones to taste)
1/2 cup raisins (optional)
Lemon juice to taste
Salt to taste

Place the star anise and peppercorns in a tea infuser or tie them up in a piece of cheesecloth.

Combine all ingredients in a large, wide-bottomed pot. Bring to a boil, then simmer over low heat, stirring occasionally, until the mixture thickens to desired consistency (probably an hour or more). Taste and adjust sugar, salt, and lemon juice if needed. Remove chilis and star anise and peppercorns.

Makes 5-6 cups. Can be canned, frozen, or refrigerated.

Blueberry-Chipotle Chutney

After seeing Tinky Weisblat's recent post on chipotle cranberry sauce, I was inspired to try a chipotle-fruit chutney. After the happy results I had with blueberry salsa, some of my frozen blueberries seemed like a good base. The resulting chutney is sweet and hot and savory all at once--delicious. Try it with chicken or pork, or perhaps with soft cheese and crackers or bread.

I canned some of this, but you could also freeze it. Or just refrigerate--it should keep for a few weeks.

5 cups frozen blueberries
2 medium apples, cored, peeled, and finely chopped
1 medium red onion, finely chopped
1 chipotle pepper in adobo sauce (2 if you really like heat), finely minced
1/4 cup apple cider vinegar
1/3 - 1/2 cup sugar
Salt to taste

Combine blueberries, apples, onion, chipotle, and cider vinegar in a Dutch oven. Bring to a boil, then lower the heat to a simmer. Simmer until the fruit is well cooked, then add 1/3 cup sugar. Taste and add more if desired. Continue simmering over low heat until the chutney thickens to desired consistency (it should be jammy). Add salt to taste.

Makes about 4 cups.

Crock Pot Chicken with Blueberries and Chutney

If it wasn't for my crock pot, I would probably never make it out to the Y after work to exercise. I love to do chicken because it is as simple as taking frozen chicken parts out of the freezer and putting them directly in the crock pot - no browning or other treatment needed. And the result is always delicious; this is a flavorful way of preparing chicken even if you only season with salt and pepper. I put it on in the morning, then set the rice cooker going before leaving for the Y in the late afternoon. When I come back an hour-plus later, dinner is ready.

4 chicken legs (frozen is fine; if thawed, reduce cooking time)
Salt and pepper to taste
1 cup frozen blueberries
1/2 cup chutney (I used my tomato-ginger chutney)

Place the chicken legs in the crock pot and sprinkle liberally with salt and pepper. Spread the chutney over the meat, then sprinkle in the blueberries.

Cook on Low for 8-9 hours.

Serves 4.

Green Tomato and Apple Chutney

Green tomatoes picked in October will slowly ripen indoors in a paper bag or wrapped in newspaper. But the flavor and texture will never compare to those picked ripe in warm weather. So, facing a bowl of the last of our green ones, I decided to try something different. This recipe is based on many different ones that I found on the Internet. The concept behind all of them was green tomatoes combined with apples, raisins, and spices. The result is sweet and tangy, perfect to go with grilled or broiled meat, or on crackers or toasted pita triangles. Try it with cheddar as well.

6 cups chopped green tomatoes (cored but not seeded or peeled)
3 cups chopped apples (peeled and cored first)
1 medium onion, finely chopped
3 Tbsp minced ginger root
3/4 cup raisins
1-4 hot peppers, seeded and minced (optional)
1/4 apple cider vinegar
1/4 tsp allspice
1/2 cup brown sugar
Salt and pepper to taste

Combine all ingredients in a Dutch oven or similar wide-bottomed pot. Add a splash of water and bring to a boil, then reduce the heat and simmer over very low heat for about an hour, stirring periodically.

Makes 4-5 cups.

Tomato-Ginger Chutney

This was inspired by a big pile of tomatoes from the garden that were starting to go bad. Try it on pork chops, ham, roasted chicken, etc.

10 cups chopped seeded tomatoes (no need to peel)
1 head garlic, cloves peeled and minced
2 fresh hot peppers, seeded and minced OR 3-4 whole dried hot peppers
1 1/2 cups finely chopped fresh ginger
1 cup sugar (or more to taste)
Salt and pepper to taste
4 Tbsp lemon juice, lime juice, or combination

Combine tomatoes, garlic, hot peppers, ginger, sugar, salt and pepper in a Dutch oven and simmer uncovered over low heat until tomatoes are well broken down and it forms a thick sauce, 2-4 hours. Stir in lemon/lime juice. Simmer a little longer if desired.

Makes about 3 cups.