Skip to main content

Crock Pot Ribs

I made these ribs for dinner tonight. I will be making them again. And again. And again. So easy and so good.

I found the recipe on one of the hundreds of food blogs I follow. I don't remember which one I stole it from, so if someone recognizes it, please let me know and I'll give credit where credit is due!














Here's the recipe:


Crock Pot Ribs
Ingredients:
               2 racks baby back ribs, cut into 2 to 3 rib portions
               Salt and pepper
               1 1/2 cups ketchup
               1/3 cup honey
               1/4 cup chopped onion
               1 1/2 tablespoons Tabasco Chipotle Sauce, or to taste
               1 tablespoon Worcestershire sauce
               2 teaspoons chili powder
               1 tablespoon prepared mustard
               2 tablespoons cider vinegar
               1/2 teaspoon garlic powder
               1/2 teaspoon salt
               1/4 teaspoon ground black pepper
Preparation:
Heat oven to 375°.
Line a large baking sheet (with sides) with heavy duty foil. Place rib sections, rib sides down, on the baking sheet. Bake for 1 hour.
Combine remaining ingredients in a food processor or blender; process until smooth.
Transfer ribs to the slow cooker; cover with onions and pour the chipotle barbecue sauce over all. Cook on LOW for 8 to 10 hours, or HIGH for about 4 to 5 hours.

Serves 4.

I decided to serve these ribs over some polenta...only I didn't have any.  So I substituted grits.  Yes, grits.  I made them with chicken broth and wine instead of plain ole water, and added a crushed garlic clove and a couple of tablespoons of cream cheese, plus 2 big handfuls each of grated sharp cheddar and pepper jack cheeses.  Yeah- they didn't suck, either.  The combination of the two was rather outstanding. 
The only thing I will change next time is to add a bottle of beer to the crock pot at the beginning.  So what are you doing just sitting there?  Go make these!

Comments

Anonymous said…
I could not read the recipe due to it's dark background. Hope you can easily change it for would love to see it.
Kathy

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Sunday Love...

This is what Sunday morning looked like at our house. I was inspired by some beautiful strawberries I bought at the store yesterday, so I wanted to make a special breakfast.

What says "I Love You" more than a stack of hot, homemade buttermilk pancakes???



Well, I'll tell you what. A stack of hot, homemade buttermilk Strawberries Romanoff Pancakes with Brown Sugar-Sour Cream Sauce. That's what.



A very good friend of mine from back home in Savannah, Jared, sent me for an engagement gift a year subscription to "Southern Living" magazine. He explained that he didn't want me to "forget how to be Southern." Although it is doubtful that I will EVER not be Southern, it was a very sweet gift. And I must admit I was so excited the day it landed in our mailbox that I had to fight every instinct in my Southern body not to plop on the couch right then and there and read it cover to cover and commit it to memory.

In the April 2009 issue of "Southern L…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process: