Every so often, out of laziness, brokeness, or just not wanting to go grocery shopping, I'll take an inventory of the freezers. I've got the regular ol' above-the-fridge freezer, and a 5.0 cu. ft. chest freezer - it has a really small footprint, but holds a LOT. Honestly, I don't know how I ever got by without one!
Anyway, I TRIED to make a list once, taking everything out of the freezer, and even making a super-nerdy Excel spreadsheet. It worked great...for about 2 weeks. Then I quit crossing things off or adding new purchases. So, I rooted around in the freezer and was SURPRISED to find about 5 pounds of country-style pork ribs, bought when Winn-Dixie had a really good sale!
I decided to try something different instead of regular BBQ ribs or my usual sticky sweet Thai chili ribs. I've been craving Korean food lately (we don't have many Korean restaurants here, and the big 'fancy' one was absolutely HORRIBLE the last time the BF and I ate there), so I decided to try to make galbi (kalbi) style ribs...in the slow cooker (told you I was lazy)!
I actually like to make the sauce the night before - just combine all of the ingredients in a jar, put the lid on, and shake it up! Then, in the morning, all you have to do is plop the ribs in your slow cooker, pour the sauce on, and turn it on - EASY!
Anyway, I TRIED to make a list once, taking everything out of the freezer, and even making a super-nerdy Excel spreadsheet. It worked great...for about 2 weeks. Then I quit crossing things off or adding new purchases. So, I rooted around in the freezer and was SURPRISED to find about 5 pounds of country-style pork ribs, bought when Winn-Dixie had a really good sale!
I decided to try something different instead of regular BBQ ribs or my usual sticky sweet Thai chili ribs. I've been craving Korean food lately (we don't have many Korean restaurants here, and the big 'fancy' one was absolutely HORRIBLE the last time the BF and I ate there), so I decided to try to make galbi (kalbi) style ribs...in the slow cooker (told you I was lazy)!
I actually like to make the sauce the night before - just combine all of the ingredients in a jar, put the lid on, and shake it up! Then, in the morning, all you have to do is plop the ribs in your slow cooker, pour the sauce on, and turn it on - EASY!