Amazing Slow Cooker Ribs

When my husband & I were married in 1990…

 JJRainaWed Aisle

we received some great wedding gifts. One gift that was never used was a slow cooker. I kept that crock pot for about 10 years and finally sold it in a garage sale. I didn’t grow up with a mother that used a slow cooker. I had no idea what to put it in, what to make in it. So away it went. But as the years have gone by and our family grew from 3 children to 8 literally overnight, I have needed to find different ways to make a lot of food at one time. Friends of mine swear by cooking in the slow cooker, so I went out and bought one about 5 years ago. I admit my education has been a slow process. I have my favorite recipes I make in it. The internet is a great source of information and I use it to also find great recipes. I know I have not used my slow cooker to its full potential, but I am working on it! 🙂

Ribs!! I have always slow cooked my ribs in the oven, but I have to tell you I found the most amazing, yummy and easy baby back rib slow cooker recipe this week. No doubt some of you probably already knew this recipe, but if you haven’t tried it, I encourage you to make them soon!

Slow Cooker Ribs:

Need:

  • Babyback pork loin ribs
  • Dry rub (my recipe below)
  • BBQ Sauce – Original Chef’s Gourmet BBQ Sauce or Sweet Baby Ray’s are my favorites. (of course you can always make your own)
  • Crock Pot (Slow cooker)

Dry Rub Recipe:

  • 2 1/2 Tbs. chili powder
  • 2 Tbs. ground cumin
  • 2 Tbs. ground coriander
  • 1 Tbs kosher salt
  • 1/2 Tbs. paprika
  • 1/2 Tbs. dark brown sugar
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. ground cayenne

In a small bowl stir together all the spice rub ingredients. (I usually make extra and store in an airtight container)

  1. Cut the rib racks in half, rub spice rub on front and back of ribs.
  2. Layer ribs into slow cooker, lather each layer with bbq sauce, I pour a little extra on top layer. I layered three half racks of ribs in mine. (no other liquid is needed)
  3. Set slow cooker to low for 8 hours. (I don’t use the high setting because they come out better cooking on low)
  4. Once the ribs are done cooking in the slow cooker, take them out and place on foil covered pan , lather on more bbq sauce and place in the oven on broil for about 3-5 minutes, depending on your broiler. Broil until bubbly and the sauce has caramelized.

Enjoy your fall off the bone, easy, yummy ribs!! My family raved over these, I am sure yours will too!

 “People who love to eat are always the best people.”
― Julia Child

Slow Cooker Pork Tacos

I love Mexican food! I grew up on my Mom’s version of Mexican food and I am kind of a snob because of it. My Mom only made homemade everything, so I was spoiled with some good food. Through the 24 years of my marriage I have tried to only feed my family homemade food. I did try the quick packaged stuff early on, but yikes it is not the same! I found this yummy slow cooker pork to go in my Homemade Flour Tortillas. I hope you enjoy it as much as my family does.

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Slow Cooker Pork Tacos

Ingredients

3 whole ancho chiles

3 whole pasilla chiles

4 cloves garlic, unpeeled

2 to 3 chipotles in adobo sauce

1/2 medium white onion, roughly chopped

3 tablespoons extra-virgin olive oil

2 tablespoons honey

1 tablespoon cider vinegar

Kosher salt

2 teaspoons dried oregano, preferably Mexican

3 3/4 cups low-sodium chicken broth

4 pounds boneless pork shoulder (untrimmed), cut into chunks

Freshly ground pepper

2 bay leaves

1 cinnamon stick

Corn tortillas, warmed, for serving

Assorted taco toppings, for garnish

Directions

Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3

tablespoons water. Microwave on high until soft and pliable, 2 to 3

minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles

and garlic to a blender.

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Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1

tablespoon salt and the oregano to the blender; puree until smooth.

Heat the remaining 1 tablespoon oil in a large skillet over high heat;

add the chile sauce and fry, stirring, until thick and fragrant, about 8

minutes. Pour in the broth and reduce until slightly thickened.

Season the pork all over with salt and pepper and transfer to a large

slow cooker. Add the bay leaves and cinnamon stick, then pour in the

sauce. Cover and cook on high until the meat is tender, about 5

hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour

45 minutes at 350 degrees; uncover and cook 30 more

minutes.)

Discard the bay leaves and cinnamon stick. Shred the pork with 2

forks; season with salt and pepper. Serve the shredded pork in the

tortillas, along with toppings.