italian parsley, chopped, put on the top of the ribs when serving.
All Substitutions for Parsley (fresh)
Please provide succinct feedback on why this substituion looks like it may not be correct.
It looks like a mistake.
It won't work for 99% of recipes.
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
If your slow-cooker has a "brown/saute" option, I'd use this to brown the edge of the ribs prior to slow-cooking. If it doesn't put the ribs into the slow-cooker first, so they're on the bottom near the heating element.
Toss in potatoes, kerrits, onion, garlic, celery, diced tomatoes, etc.
Add the tomato paste. Try to spread this around.
Pour in the chicken broth until the vegetables are covered.
Set your slow-cooker on "low" and leave it for 8 hours.
NOTES, TIPS, TRICKS, HINTS, ETC:
Serve over rice, or pasta, or alongside mashed potatoes, spinach and chopped garlic, or bok choy.
I've been told that the ribs should go into the cooking pan first, so they sit at the bottom of the pan, nearest to the heating element. I think you want the ribs to absorb a lot of heat, which helps them reach their full flavor potential.
THIS RECIPE CAN BE CUSTOMIZED
Make it Low Sodium!
A low-sodium variant of this recipe can be made that has a
69% reduction in the amount of sodium.
Just substitute low-sodium chicken broth for chicken broth.
This recipe has the following nutrient totals:
Protein 30.9 g
Carbohydrates 28.7 g
Iron 2.05 mg
Fiber 5.19 g
Calcium 56.9 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.