Slow Cooker Beer Ribs Rice Bowl

Slow Cooker Beer Ribs Rice Bowl For the Ribs: 1 full rack of pork ribs 1 bottle of beer Budweiser 12oz 3 tablespoons smoked paprika 1 tablespoons salt 1 tablespoon black pepper 1/2 cup canola oil 3/4 cup water 3 tablespoons garlic powder For the rice: 2 cups dry brown rice 4 cups water 1 tablespoon olive oil 1/4 teaspoon salt Cooking the Ribs: On the stovetop on medium heat, add ½ cup of oil to a frying pan and when the oil is hot add the ribs. Brown them on both sides, just until a golden brown color starts to appear. If you have an Instant Pot type of slow cooker, you can sauté the ribs into it. Add ½ cup of oil to the slow cooker, and add the ribs. Pour the beer over the ribs. In a bowl combine water, paprika, salt, pepper and garlic powder, mix a little and add the mixture to the slow cooker. Close the slow cooker and cook for 5 hours. Once the ribs are done, remove from the slow cooker and separate the meat from the bones. Place meat in a deep dish and add a few tablespoons of the sauce from the slow cooker to keep it warm and juicy. For the rice: Rinse the rice in a rice colander under cool, running water until it runs clear, about 5 minutes. Transfer the rice to a wide pot. Add the water and oil, stir in the salt and cook on high until it starts to simmer. Set the heat to low and cover the pot with a tight-fitting lid. Cook for 45 minutes with the lid on. After 45 minutes check for doneness, if the rice hasn't achieved the desired level of doneness, continue cooking in 5 minutes increments until done. Take the rice of the stove, covered with the lid and let it sit for 10 minutes. The rice can be stored in the fridge in an airtight container for up to one week.