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! ūüôā

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!

 ‚ÄúPeople who love to eat are always the best people.‚ÄĚ
‚Äē Julia Child

Mom’s Homemade Flour Tortillas

One of my favorite breads that I grew up eating was Flour Tortillas, but not the kind you can buy in the supermarket. My Mom was big on eating healthy homemade food.  My sisters and I learned at a young age to make these tortillas as well as many other yummy recipes of my Mothers. Thank you Mom for that education! I have been making this recipe to use with Fajitas, Burritos, Tacos & Wraps for many years now. I have also taught my daughter and three nieces this same recipe. It really is a simple easy recipe and so yummy. I hope you enjoy them as much as we do.

 

 

Mom’s Homemade Flour Tortillas

4 Cups All purpose unbleached flour (can substitute all wheat or half & half)

1 Tablespoon Baking Powder

1 Teaspoon Salt

1 Cup Warm Water

1/4 Cup Olive Oil

1. Combine dry ingredients, flour, baking powder, salt in a mixing bowl.

2. Add olive oil to warm water then mix water mixture into the dry ingredients with a spoon/spatula. Bring it together with your hands, you want a slightly sticky dough which will yield soft tortillas. (when using all wheat flour or half & half you may need to add a little more warm water to yield a slightly sticky dough)

3. Cover dough with a warm damp cloth. Let dough sit for 10 minutes under cloth. Heat cast iron skillet on med-high heat. (A regular pan will work also)

4. Divide dough into small balls, about golf ball size. (Depends on what you are using it for, burritos need larger tortillas versus tacos would be smaller)

5. Spread flour on a pastry mat, wood cutting board or even the counter works. Roll out each ball of dough with a rolling pin to a thin round tortilla. While rolling out tortilla, you will need to add flour to rolling pin or directly on tortilla to prevent it from sticking, keep remainder dough covered under damp cloth.

6. Place rolled out tortilla on hot skillet and allow to cook, watch for bubbles to form and turn to cook on other side. You want just a few pale golden brown spots and a soft tortilla. Once cooked, stack cooked tortillas in a kitchen towel to keep warm. Makes about 24 tortillas. Leftover tortillas can be stored in a ziploc bag and used for the next 3 days. The best way to warm them up is on the cast iron skillet one at a time.