During the winter at the cottage many of us don’t have running water which makes cooking and more importantly cleaning up the mess a little difficult. For this reason we prefer to keep the prep work at cottage to a minimum by doing it at home the night before we head up. To make life even easier we use our slow cooker to prepare our big dinners, set it in the morning and after a day of playing in the snow we return to a hot hearty meal. This method also lets us carry the ingredients to the cottage in the removable pot and and at the end of the weekend we bring it home to clean for the next visit up. We keep the raw meat in a re-sealable bag and the liquids in their container so all we need to do is empty into the slow cooker and start cooking.
One recipe we enjoy is the Auburn Ale Slow Cooked Ribs borrowed from the Cameron’s Brewing Company website (notice a beer theme here?). Use tinfoil in the oven for easy winter clean up. Hope you enjoy.
Here is how their recipe goes…

Slow cookers are great for so many reasons – it does the cooking for you, it allows the meat the soak up all of the flavours and the meat is always some of the most tender meat you will ever have.
This recipe is a brewery (and personal) favorite.
Ingredients:
1 full rack of pork ribs
1 cup of ketchup
2 cups of your favorite BBQ sauce – pick one with a bit of a bite (I use PC’s Smokey Habenero BBQ Sauce)
½ cup brown sugar
4 tsp. oregano (fresh oregano is always best)
2 tsp worcestershire sauce
1 tsp chili flakes
Salt & Pepper to taste
¼ bottle of Cameron’s Auburn Ale
Directions:
1. Preheat oven to 400 degrees F (200 degrees C)
2. Season ribs with salt & pepper. Place in a shallow baking pan. Brown the ribs in the oven for 15 minutes. Turn over and brown for another 15 minutes. Then drain the fat. While you’re waiting for the ribs to brown, enjoy an Auburn Ale.
3. In a medium bowl, mix together the ketchup, BBQ sauce, brown sugar, oregano, worcestershire sauce, chili flakes and salt and pepper to taste.
4. Place ribs in slow cooker. Pour mixture from bowl over the ribs, turn and coat. Pour 1/4 of a bottle of Auburn Ale into the slow cooker over the ribs and let it work its magic. If you’got a smaller slow cooker and a full rack won’t fit, cut the rack in half and stack them and rotate them halfway through the cooking process.
5. Cover and cook on low for 6 to 8 hours. If you can, sprinkle some brown sugar on the ribs
Do you have any simple winter cottage dishes you’d like to share, please leave a comment?