My husband made some crockpot spare ribs the other day. I begged him for just one leftover rib so that I could bring it to lunch this past Tuesday.
Fortunately, I had a couple of additional items in the freezer: Frozen collard greens and frozen corn on the cob. I put a dab of butter on the corn and wrapped it in foil. Then, I added a 1/4 teaspoon onion powder and a 1/2 teaspoon Liquid Smoke to the collards. * I lidded the containers, closed the bag, plugged it in, and let it work its magic for two hours. I had a half hour drive to my senior’s lunch group/German class at Cal State Fullerton. The hot plate in the Hot Logic continued to keep my food warm during the trip. Everything was perfectly cooked and delicious! **
If you are interested in finding out more about the Hot Logic Mini thermal bag, check out “Equipment and Gadgets” under the “Menu” section of this blog. Otherwise, check out https://www.myhotlogic.com.
* I would recommend adding a couple of tablespoons water to the collards if you need to leave the bag plugged in longer than two hours. The additional moisture will keep the vegetables from drying out from the heat.
**Cooking spare ribs in a crock pot is quite simple, and it can easily be done during the weekend. Go the packaged foods section of the store where they stock gravies and sauces. Look for either Shillings or McCormick BBQ Slow Cookers Pulled Pork Sauce, and just follow the directions using spare ribs. My husband recommends the following: It will take about eight hours to cook the meat. After six hours, use a basting syringe to suck out the fat that has accumulated in the crock pot. Then cover and continue to cook.
I would like to add that the corn and collards would be excellent with warmed up fried or baked chicken.