For the second consecutive year, fans of Crock-Pot ® Seasoning Mixes took slow cookin’ to the next level with their entries in the Crock-Pot™ Seasoning Mixes Slow Cookin’ Recipe Contest. Slow cookin’ lovers devised, created, and submitted taste bud busting recipes in hopes of becoming the 2013 Slow Cookin’ champion. The results have left mouths watering across the United States.
Home chefs nationwide went head to head to create the ultimate slow cooker recipe using Crock-Pot® Seasoning Mixes as a key ingredient. Entrants were encouraged to rally friends and family to vote for their recipe on the Crock-Pot ® Seasoning Mixes Facebook page. After 255 recipes were entered, more than 3,000 votes tallied, and finalist recipes cooked up and tasted, the Slow Cookin’ Recipe Contest winner has been named!
This year’s Slow Cookin’ Recipe Contest winner is John Kurzet, from Mission Viejo, California. John surpassed the fierce competition with his “Spicy Citrus & Ginger Ribs” featuring Crock-Pot ® BBQ Pulled Pork Seasoning Mix. In addition to his mouth-watering kitchen creations, John has his very own YouTube channel, Big Meat Sunday, with over 4,300 subscribers and 83 videos. Channel viewers learn to create John’s recipes step by step. Some of these are Planked Pineapple Jalapeno Pork Loin Chop, Crispy Hot Wings and, of course, John’s winning Spicy Citrus & Ginger Ribs slow cooker creation. John will receive the contest’s Grand Prize - a year’s worth of groceries, valued at $8,500. On his YouTube Channel, John noted that he plans to donate his winnings to families in need, just in time for the holidays!
John also receives a year’s supply of Crock-Pot ® Seasoning Mixes to keep the great tastes coming, and he has the opportunity to participate in development of a new Crock-Pot ® Seasoning Mix flavor as the collection continues to expand. John’s winning recipe can be found on the Crock-Pot ® Seasoning Mixes Facebook page for those who’d like to recreate the winning dish at home.“My inspiration was to make a flavorful, fun, and unique recipe that wouldn’t require spending hours in the kitchen,” commented John. “I wanted to go outside of the box and add in flavors I enjoy while making it more exciting and unique than other ribs I’ve made in the slow cooker in the past. The Crock-Pot ® BBQ Pulled Pork Seasoning Mix was the perfect ingredient to help bring together the spicy and citrus flavors in my recipe. I’m honored for the opportunity to share my passion for cooking and inspiration for flavor by winning this contest!” John takes his place on the slow cooker throne, formerly occupied by last year’s winner, Sherri Williams, who was crowned Champion for her hearty and delicious “Braised Beef Short Ribs” featuring Crock-Pot ® Savory Pot Roast Seasoning Mix. You can find this year’s winning recipe, “Spicy Citrus & Ginger Ribs,” below: Ingredient List
- 5 Jalapeno Peppers (sliced) (great with Trappey’s Sliced Jalapeno Peppers)
- 1 tbsp. Diced Fresh Ginger
- 1/4 Cup Rice Wine Vinegar
- 1 tsp. Garlic Powder
- 12 oz. Jar of Orange Marmalade
- 1 to 3 Full Racks Baby Back Ribs
- 2 Anaheim Chili Peppers (sliced 1” long ribbons) (Great with Ortega Chiles)
- 1/4 Cup Soy Sauce
- 1 tsp. Sesame Seeds
- 1 tsp. Black Pepper
- 16 oz Chicken Broth or Stock
- 1/2 Cup Cool Water
- 1 1/2 tbsp. Corn Starch
- 1 Crock-Pot ® BBQ Pulled Pork Seasoning Mix
- Cut each rack of ribs in half, and rub with the Crock-Pot ® BBQ Pulled Pork Seasoning Mix on both sides and set in a cool place for up to 4 hours.
- In a large bowl, combine the jalapenos, Anaheim chiles, garlic, ginger, soy sauce, rice wine vinegar, black pepper, sesame, marmalade and chicken stock and mix with a whisk or slotted spoon to incorporate all the ingredients well.
- After grilling the ribs for 10 minutes per side, place them in the slow cooker and pour the mixture from the previous step over them and mix it together.
- Cook this on high heat for 3 to 4 hours, the texture is up to you, the longer the more tender. Too long, and it will fall off the bone.
- Remove the ribs form the slow cooker, set aside and cover with foil to keep warm.
- Mix corn starch with cool water and add to the slow cooker, then puree with an emersion blender.
- Let reheat for 10 to 15 minutes. You could also place this in a blender and puree then return to the slow cooker.
- Serve ribs, with a side of sauce and perhaps with additional sauce over the ribs.