Here is an example on how to put it all together.
I found recipe from theclothesmakethegirl.com
First, I copied the recipe into my word doc, then copied the ingredients into my excel spreadsheet so I could gather all ingredients.
5-Spice Slow-Cooker Pork Ribs
3-4 pounds baby back or St. Louis pork ribs
salt and ground black pepper
2 teaspoons Chinese five-spice powder
3/4 teaspoon coarse (granulated) garlic powder
1 fresh jalapeño, cut into rings2 tablespoons rice vinegar
2 tablespoons coconut aminos
1 tablespoon tomato paste
Put the ribs into pieces that will fit standing up in the slow cooker.
Lay the ribs on a cutting board and sprinkle generously with salt and pepper.
In a small bowl, mix the Chinese five- spice and garlic powder together, then massage onto the meat to coat the ribs. Toss the jalapeño rings into the bottom of the slow cooker, and add the rice vinegar, coconut aminos, and tomato paste. Stir until the tomato paste is combined with the other liquids. Add the ribs, standing up so they’re not lying in the liquid – or use a roasting rack inside the cooker so the ribs are not lying on the bottom – cover, and cook 6 hours on high or 8-10 hours on low.
When the ribs are fall-apart tender, remove them from the cooker. Pour the liquid into a heat-proof container and refrigerate until the fat separates from the juices. Remove the fat and bring the remaining liquid to a boil, then simmer for a few minutes. Use as a dipping/drizzle sauce for the meat.4. Want ‘em crispy? Throw the ribs in a 400F oven for 10 minutes while you boil the sauce.
Fast Forward to actually prepping this meal for freezing:
I review the ingredients list, and decide what items should go together. Here I put the liquids in one bag and the spices in another. The reason is that the spices are a 'rub' and the liquid goes in the bottom of the crockpot. If this recipe simply had a marinade, I would have put the spices and liquid together in one bag.
I then took the ribs out of the store packaging and put them in a ziplock.
My end product, I have a gallon bag with all my necessary ingredients to just start a crockpot meal. Bag goes into freezer, then 1-2 days before you're going to cook it, put it in the fridge to thaw.
After it thaws, (or depending on how you like to cook, you an put many frozen meats into a crockpot and it will do fine). I put the liquid in the bottom. If you have a thicker liquid, you can cut a corner of the bag and squeeze it out like icing a cake!
I tossed the ribs as directed then organized them on their side in the crockpot.
I can't tell you what this will taste like, as I just put it on. I also made several changes, like I didn't use Chinese 5 Spice, and I didn't have coconut amino,so I used low sodium soy instead.
Hopefully this shows a little more how I put these together.
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