Even Easier Slow Cooker Honey Garlic Ribs

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A great basic recipe you can build add to

• 2 tablespoons butter (or oil for a vegan version)
• 6 cloves garlic, finely minced
• ½ cup honey
• 2 tablespoons apple cider vinegar
• 2 tablespoons soy sauce, can be gluten free

• Melt the butter in a small pot over medium heat. Add the garlic and cook for 1 minute.2 tablespoons butter,6 cloves garlic
• Add the honey, apple cider vinegar, and soy sauce and bring the pot to a boil.2 tablespoons apple cider vinegar,2 tablespoons soy sauce,½ cup honey
• If you're using the sauce to make baked or pan-fried chicken, fish, or pork, boil the sauce for 2 minutes, until it's slightly thickened.
• If you're using the sauce as a dip, boil it for 4-5 minutes (total), so that it is thick enough to lightly coat the back of a spoon. Remember, it will thicken considerably as it cools. 

1. For an asian twist, add 1 tsp+ grated ginger and a splash of sesame oil. 
2. Can replace the apple cider vinegar with rice win vinegar, or in a pinch, good  ol' vinegar.  
3. For extra heat, add siracha  sauce, a pinch of cayenne or your favourite Casa Piñata sauce (check them out!  casapinata.ca)
4. Using it as a sauce for stir-frys?  Mix 1 tsp. cornstarch with 4 tsp. water and add this to the mixture at the end.  Simmer for a few more minutes until the sauce thickens. 

I'm unique, not too sweet and pack a little heat. 

• Use me instead of ketchup with your grilled cheeses, on your burgers and with  tasty sausages in a bun.
• Add a dollop on your Thai food.
• Use me as a dipping 'sauce' for your favourite fried foods.
• Pair me with a sharp cheddar, a brie or goat's cheese.
• Helloooo English muffin with blue cheese (a neighbour's favourite combo)
• An unexpected treat with rich chocolate desserts such as warm brownies or flourless chocolate cakes.  

I'm fresh and sweet with twist of citrus. 

• Delicious with cornbread, corn tortilla tacos or cornmeal battered bites.
• Put me alongside salty meats on a charcuterie board or for breakfast on toast with bacon.
• Buttery croissants and butter cookies,.... a dollop will do!
• Pair me with cream cheeses on crackers. 
• Use me as a garnish on cheesecakes. 

A fresh green salsa you can pair with red salsa too! Thinner but packed with taste. Pairs well with corn, dairy and chicken (think chicken burritos, tacos or casseroles). 

•  20 small tomatillos, husks removed, rinsed well (they can be sticky) and cut in quarters
• 1 garlic clove chopped
• 4 Serrano chilies (will give you a hot salsa, decrease number for a milder salsa)
• 3 Tbsp. onion, chopped
• 1/2 cup cilantro leaves, chopped
• sea salt to taste
• 1 avocado, cut into 1/4 inch cubes for garnish

1.  Using a mortar and pestle (or good ‘ol food processor in a pinch), mash or blend the garlic, chiles and some salt until you have a very smooth mixture. 
2. Add the cut tomatillos and crush or blend a little bit more, 
3. Add the chopped cilantro and combine all the ingredients well. 
4. Garnish with chopped onion and avocado cubes.  

1. For a different taste, I’ve also made this with tomatillos which I roasted in the oven first. 
2. You can substitute jalapeño peppers for the Serrano chiles. Serrano  chiles are slightly spicier. Remember, the more of the whiter ‘rib’ part that holds the seeds you include, the hotter the salsa will be!
3. Mellows nicely if made then refrigerated overnight.