I'm trying to make some paleo friendly baby back ribs in my slow cooker. My slow cooker book says 2 cups of 'sauce' for a rack of ribs.
As you can see from the picture:
the ribs are not submerged completely.
Question: will I start a house fire as I sleep tonight when I set this on LOW for 7 hours?
BTW, I'm trying to make it more paleo by using V8 instead of higher sugar BBQ sauce.
I did, however add blackstrap molasses because I'm trying to get more potassium in my diet.
Please help me sleep better tonight by responding asap!
Is this SAFE????
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Yes it's safe. While in general when you think of slow cooker recipes, you are thinking of long slow braises, they can be used in many different ways. I do a roasted chicken in one and use no liquid at all. The heat is fairly low and since its really all about insulated thermal mass, its very safe. If yours, like mine, gets warm on the outside as well, keep it away from paper towels and such, but that is just common sense.
I'm so confused as to what you think would burst into flames.
If you are talking about the actual cooker catching fire - as in an electrical fire - even if you were cooking the ribs in flame retardant (mmmmmmmm, flame retardant) the "liquid" would do little to stop the electrical fire. But is the machine is in proper working order there is no risk of fire inside the cooker.
Simply put, there is absolutely no chance the ribs are going to burst into flames. As another poster pointed out, lard (which is what rendered pork fat is) has a smoke point of 375. The highest setting on a slow cooker runs between 225 and 250. So the fat cooking off of the ribs (the only thing that could conceivably catch fire) wouldn't even start to smoke - let alone burst into flames - until at least 125 degrees above the highest setting. It just can't happen.
Lard has a smoke point around 375F; the ignition point will be somewhere a little higher depending on the exact composition and moisture content.
A typical slow cooker on the "Low" or "Warm" setting usually doesn't heat much above 180-200F, or about enough to maintain a good, steady simmer. As long as your crock pot is working correctly, you should be good. Leaving a lid on will also help to deprive any ignition of oxygen if it's nice and tight. Cover the ceramic vessel with a tight double layer of aluminum foil then snugs the lid if you have doubts; this will help retain moisture, too!
Yes, another vote that it's safe. Tons of good recipes call for little to no added liquid. If you're very concerned, you can get (if you don't already have) a modern slow cooker with an automatic turn-to-warm function.
I like doing pork shoulder in my crock pot, rubbed with spices and then wrapped snugly in tin foil, no added moisture at all.
I finally got an opportunity to cook the ribs on a bed of unions, with just 1 cup of V8 (liquid not touching ribs).
I cooked it on LOW in my slow cooker for 6 hours.
YUM!! It was great and no house fire!!!
I would like to thank everyone for the encouragement and sound advice!
I've made ribs in the slow cooker with no liquid at all. Slow cookers don't get hot enough to ignite any normal materials you'd have in your kitchen.
I frequently do roasts in the crockpot with no added liquid. If I add veggies, the liquid from the meat and the veggies usually results in about half-covered. It's all yum.
I'm more concerned about why you think V8 is healthful? yecccchh. Otay, maybe it's better than sugared bbq sauce, but not much. Read your label.
I haven't done ribs yet. I do lots of roasts and pour just a tiny bit of wine (to make the herbs stick to the roast, doncha know).
I cool ribs in my slow cooker almost weekly and only ever put about 1 cup of water or beef broth. Never had a fire :) Usually leave it on for 10 - 12 hours while at work.