Crockpot Baby Back Ribs

Hi Everyone,

Happy Super Bowl Sunday! I have been using my new crockpot nonstop and we just made the best recipe for ribs. I would highly recommend trying this out (especially for social events)! It was really easy to prepare and to clean up and was ready in a relatively short amount of time. I got the recipe from a Slow Cooker cookbook from William Sonoma that I got for Christmas! I served this with vegetables and homemade bread.

Ingredients:

1 T olive oil

1 small yellow onion (finely chopped)

3 cloves of garlic (minced) 

1 cup ketchup (I used Heinz)

3 T Worcestershire sauce

3 T dry white wine (I used some chardonnay from my wine club: https://www.clubw.com/2ctss1w1q0).

1 t lemon zest (I omitted this the second time I made the recipe)

1.5 T fresh lemon juice

1.5 T brown sugar

1.5 t dry mustard

1.5 t chili powder

1 t ground cumin

¼ t celery salt

Salt

1 t hot-pepper sauce

5 pound baby back ribs (The second time I used regular back ribs that the butcher cut for me. This was the butcher’s recommendation and we could not tell a difference in taste. Also, they were very meaty and cost ½ the price of the baby back ribs)

Directions:

Sauce:

Heat in T of oil in a saucepan over medium heat

Add the onion and garlic to cook for about 5 minutes

Stir in the ketchup, Worcestershire sauce, wine, lemon zest, lemon juice, brown sugar, mustard, chili powder, cumin, celery salt, and a dash of salt.

Bring ingredients to simmer and then reduce heat to low and stir occasionally for 15 minutes.

Stir in hot pepper sauce (you can add in more than recommended for taste)

 Transfer to a bowl to cool (can be stored in refrigerator for up to 24 hours)

Ribs:

Cut the racks into individual ribs.

Preheat the oven to broiler and put a wire rack on a rimmed baking sheet and arrange the ribs.

 Broil the ribs for 6 minutes per side (total of 12 minutes).

 Place the ribs in the slow cooker and add the sauce. Make sure ribs are coated evenly.

Cover and cook the ribs on low for 5-6 hours.

Transfer ribs to plates and pour on remaining sauce from slow cooker.

 Serve immediately!

Enjoy!

Kristin

Easy Crockpot Chicken Enchilada Soup Recipe!

Hi Everyone!

I am a little embarrassed that it has been so long since I have updated with a new recipe. But, we moved over Christmas and we have been really busy unpacking and setting up the new house (Pippa and Jasper are loving the bigger yard and pond!).

For Christmas my parents got me a new crockpot (I have been wanting this All Clad one for over a year and it was finally on sale and slightly more affordable) so I have been using it as much as possible!

Last night I made a new Chicken Enchilada Soup recipe mostly because I caught some kind of bug while traveling in Seattle and Columbus for the past two weeks and wanted soup. I didn’t take many pictures because it is was literally the easiest thing ever and just required combining ingredients!

Ingredients:

• 2 cans of diced tomatoes
• 1 can of black beans
• 2 cans of sweet corn
• 1 cup of rice (I used Arborio)
• 1 onion (diced)
• 3 chicken breasts
• 1 Tablespoon of cumin
• 1 Tablespoon of Chili Powder
• 2 cups of chicken stock

Directions:

1. Combine diced tomatoes, black beans, corn and diced onion in crockpot
2. Place chicken breasts across top
3. Add 2 cups of chicken stock
4. Mix in Cumin and Chili Powder
5. Cook on low for 6 hours
6. Stir in 1 cup of rice
7. Cook on low for 1 hour
8. Serve

Let me know what you think!

-         Kristin