crockpot recipe – spencesgirl

I have a confession. I have never successfully prepared ribs….until earlier this week. My failure many years ago left such an indelible memory that I decided it was easier to order them out. Then came the challenge from my Mom.

“You’re such a great cook, how come you never make ribs?”

Well, this week after researching “baby back ribs” and “slow cooker” on Pinterest I decided, “if not now, when?” Challenge accepted!

Spence is out of town visiting his best friend and I needed a dinner partner to honestly critique my creation, a compilation of several recipes. Mom was happy to oblige. It was a simple, set it and forget it preparation and most importantly they were delicious!

Easy Slow-Cooker Baby Back Ribs – serves 2-4

3 lbs baby back ribs
Dry Rub Spice for Pork (I used one from Market Street Saloon in Charleston SC)
1/2 vidalia onion – cut into thick slices
1 can A&W Diet Root Beer (you can use Coca Cola)
BBQ Sauce (I used Open Pit Original)

First remove the silver skin from the backside of the ribs. Thanks to Pinterest, I learned that by slipping a butter knife under it, pulling gently backwards it will come off easily – if it’s too slippery pull it with a kitchen towel. (Omitting this step had lots to do with my epic fail years ago).

Cut the rack of ribs into 3 sections. Generously cover all surfaces of the ribs with the dry rub and massage into the meat. Wrap the ribs and put them back into the refrigerator for 24 hours if you have the time.

I used a Reynolds Slow Cooker Bag which incidentally makes clean up super easy.

Place the sliced onion at the bottom of the slow cooker followed by the can of root beer.

Next place the ribs into the liquid and turn your slow cooker to the low setting. Cover and step away for 3 hours. After 3 hours, turn the ribs reversing the top side with the bottom and cover again. Let them slow cook for another 3 hours.

Set oven at 375 degrees. Remove the ribs from the slow cooker and place onto a foil covered pan. Baste all surfaces of the ribs with BBQ sauce. Place into the oven for 10-15 minutes until the sauce carmelizes. Serve and enjoy!

I recently came across a recipe on Pinterest by The Pioneer Woman, Ree Drummond. I’ve long admired her rise from blogger to Food Network star. She’s also a busy wife, mother of four, photographer and cookbook author who lives on a massive working ranch in Oklahoma. Her food is hearty, delicious and prepared with love.

7 Can Soup couldn’t be easier. As the owner of an always well-stocked pantry and a lover of soup on a bitter cold winter day, I had to try this recipe. This is my version, slightly modified from the original. Spence and I found it to be absolutely delicious!

7 Can Soup in a Crockpot

serves 14 Weight Watcher Smart Points 7

1 can black beans
1 can corn
1 can pinto beans
1 can kidney beans
1 can Rotel tomatoes with green chiles
1 28 oz can San Marzano tomatoes
1 can chili with no beans
8 oz velveeta white cheese – cubed
1/2 c chopped flat-leaf parsley
garlic seasoning – to taste (I used a generous amount)
1 t salt
1 t pepper
2 T hot sauce (optional)

Drain and rinse the black beans, pour into crockpot. Open the corn, pinto and kidney beans, Rotel tomatoes and pour into the crockpot including liquid from those cans. Add the San Marzano tomatoes after chopping them as well as the liquid from that can. Finally add the chili. Stir gently to blend and turn the crockpot on low for two hours. Add the garlic seasoning, salt, pepper and hot sauce, stir and turn crockpot on high for one hour. Add the parsley and cubed cheese, stir every five minutes until the cheese is full melted throughout the soup and serve.