Slow Cooker Herbes de Provence Pork Ribs with Garlic Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and positioned on a level, heat-resistant surface near a power outlet. Take the pork ribs out of the refrigerator approximately 20 minutes before you start to take the chill off the meat, which helps with even cooking.

Have all your ingredients measured and prepared, with the onion cut into wedges and the garlic separated into cloves. This preparation ensures that you can assemble the dish quickly and efficiently.

Instructions

Assembly phase

1. 1Prepare the slow cooker
   Place the pork ribs at the bottom of your slow cooker. Arrange the unpeeled garlic cloves and onion wedges on top of the ribs to ensure even distribution of flavor during the cooking process.
   Look for The ribs should be arranged in a single layer if possible to ensure even heat penetration throughout the cooking time.
   Tip Leaving the garlic skins on helps them stay intact and creates a creamy confit texture inside the cloves as they cook.

At the end of this phase, the slow cooker should be neatly packed with the pork ribs at the base, topped with the onions and garlic. All ingredients should be distributed evenly to ensure that the flavors meld correctly during the long, slow cook. The setup should look organized, with the ingredients ready to be seasoned and moistened with the wine.

Seasoning phase

2. 2Season and add liquid
   Sprinkle the herbes de Provence generously over the pork, garlic, and onions. Pour the dry white wine over the ingredients, ensuring the herbs are moistened and the bottom of the slow cooker is lightly covered by the liquid.
   Look for The aroma of the dried herbs should begin to bloom as they contact the moisture of the wine and the pork.
   Tip Ensure the wine is poured evenly so it reaches the bottom, helping to create a flavorful braising environment for the meat.

Once the herbs and wine are added, the dish should look aromatic and inviting. The wine should settle at the bottom of the cooker, creating a base for the braising liquid.

The herbs should be evenly distributed over the surface of the meat and vegetables, ensuring that every bite will be seasoned. Check that no large clumps of herbs remain and that the wine has reached the bottom.

Cooking phase

3. 3Cook and serve
   Cover the slow cooker and cook on low for 8 hours until the meat is tender and easily pulls away from the bone. Ensure the pork reaches an internal temperature of 145°F (63°C), then let the meat rest for at least 3 minutes before serving to maintain its juices.
   Look for The meat should be very tender and the garlic should be soft enough to squeeze from the skins.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the internal temperature at the thickest part of the meat to ensure it is fully cooked to safety standards.

After the cooking time, the kitchen will be filled with a savory, herbal aroma. The ribs should appear dark and succulent, and the liquid at the bottom will have reduced into a flavorful jus. The garlic cloves will be soft and ready to be mashed into the sauce or eaten alongside the meat. Before serving, verify the internal temperature of the ribs one last time.

Common mistakes

Avoid lifting the slow cooker lid during the cooking process. Each time the lid is opened, heat escapes and the cooking time is extended by 15 to 20 minutes.

Another common error is using a high-heat setting for too long; while high can be used to speed up the process, the low setting is superior for achieving a tender, uniform texture in tougher cuts of meat like ribs. Finally, do not overcrowd the slow cooker, as this prevents heat from circulating.

How to tell it’s done

The pork ribs are done when the meat is extremely tender and pulls away easily from the bone with a fork. Use a digital meat thermometer to verify that the thickest part of the meat has reached an internal temperature of at least 145°F (63°C).

The garlic cloves should be soft and translucent, yielding easily to light pressure, and the onion wedges should be fully tender and infused with the cooking liquid.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest