Receta Crock Pot Ribs and the Blue Potato.
My hubby loves when I make baby back ribs; that's right, when it comes to smoking and grilling, I'm the doer of the family. Unfortunately, these techniques of cooking require that you be available to keep an eye on the smoker or the grill; no setting and forgetting here. Even when I make ribs in the oven, I still have to be home to make sure there is no mishap. There came a day recently when hubby wanted ribs, but I had to work; yes, I do work outside of the home as well as inside. I could have made them the day before, but I spoil him, so wanted the ribs freshly made. I've made boneless pork ribs in the crock pot, but those aren't real ribs; just thick cuts of pork loin. Would making baby back ribs work in the crock pot as well?
Experiment time! Wow, it worked really well and at the same time I was able to make a side dish within the same crock pot. I had a three pound bag of blue potatoes that I had received in my Bountiful Basket; here was a chance to experiment with them as well. Blue potatoes have the same amount of carbs as the simple white potato, but are healthier for you. The blue signifies a high level of flavonoids which are antioxidants: help protect blood vessels from rupture or leakage; enhance the power of vitamin C; protect cells from oxygen damage; prevent excessive inflammation throughout the body.
Usually when using cut potatoes in the crock pot, you have to parboil them to ensure they cook evenly and thoroughly. As I cut the potatoes into pieces, I noticed they were very moist inside; would they cook faster in the crock pot than the regularly parboiled white potato? Remember, this was an experiment, so why not go all the way!?! The potatoes cooked perfectly; tender, full of flavor from the seasonings, and you could taste the salt, but not be overpowered by it. The onions were soft and oh so sweet; it was hard not to pick them all out to eat.
Crock Pot
Ribs and Side Dish
Seasoning Rub (see below
for recipe)
3 lbs potatoes
1 lb. onions
2 cups barbecue sauce
(bottled or homemade - see below for bbq sauce recipe)
Prepare seasoning rub according
to recipe; rub onto both sides of ribs, wrap in plastic wrap and refrigerate
overnight.
Next day, unwrap ribs and
cut into portions; spray a 6 quart crock pot with nonstick cooking spray; place
rib portions inside with meaty side against wall of crock pot.
Wash potatoes, cut open
lengthwise, in half lengthwise, then into one inch pieces. Place into center of crock pot and keep ribs
against wall, do not let them slide under potatoes.
Remove paper skin and root from onions; chop
into one inch pieces and place over potatoes.
Pour barbecue sauce over
all, cover and cook on low for 5 - 7 hours; until ribs and potatoes are
tender. Remove from crock pot onto
serving dish; cover with aluminum foil to keep warm and let rest for 15
minutes. Serve with sauce from pot over
all, or in cup for dipping.
Makes 4 to 6 servings,
based on one pound of ribs per person.
Mary Cokenour
Additional Recipes for Seasoning Rub and Homemade Barbecue Sauce
All Purpose Rub for Smoking and Grilling
- 1 tsp each sea salt, ground black pepper,
- ground ginger
- ¼ tsp ground cayenne pepper
- 1 Tbsp each paprika, onion powder, garlic
- powder
- In medium bowl, mix all
- ingredients together thoroughly. Rub onto all sides of meat or poultry;
- refrigerate overnight.
- All Purpose Barbecue Sauce
- 2 Tbsp peanut oil (if not
- available, use canola oil)
- 1 small onion, diced
- 1Tbsp minced garlic
- 1 ½ cups crushed tomatoes
- 1 (6oz) can tomato paste
- ½ cup apple cider vinegar
- ½ cup water
- 1/3 cup brown sugar
- 3 Tbsp chili powder
- 1 Tbsp ground horseradish
- ¼ tsp ground cayenne pepper
- 1 tsp each salt and ground black pepper
- ¼ cup Worcestershire sauce
- ¼ cup dark molasses
- In a large saucepan, heat oil on medium-high
- heat; sauté onion and garlic till softened; be careful not to burn garlic. Add
in remaining ingredients, stir together and bring to a boil. Reduce heat to low
and let simmer for 30 minutes; sauce will thicken. Stir occasionally to keep
from sticking or burning. If sauce thickens too much, stir in a tablespoon of
water until desired consistency is achieved.
Use warm or cold; store in refrigerator in airtight container; will keep
for up to 2 weeks.