Ribbing Always Allowed

And that’s not referring to joking we have around The Frog & PenguINN. This ribbing refers to what was on our dinner menu this weekend. This was another crockpot-easy dinner of baby back ribs. Usually in summer months, Grenville prepares these ribs for cooking outdoors in a smoker. But, we were busy with assorted yard work and smoking ribs requires some tending and time, neither of which we wanted to do.

This first-time recipe was was SO easy to prepare with ingredients already in stock. I checked online for prep and cooking times and after finding several recipes, adjusted the seasonings to come up with this one. We used a smaller package of ribs that were in the freezer; if using a larger amount, just adjust the seasonings — experiment freely because you can’t really go too far astray. You could also omit the rub and just add more barbecue sauce.

Forgot to show the cut up apple in the ingredients photo above. It was a latecomer to the photo session. Also, I used a Splenda brown sugar blend, regular is OK too.

Baby Back Ribs in Crock Pot

• 3 lbs. baby back pork ribs
• 1 onion sliced
• 1 apple sliced
• 1/2 C barbecue sauce
• 1/4 C apple cider vinegar

Rub ingredients

• 2 TBSP Splenda brown sugar or equivalent
• 1 TBSP smoked paprika
• 1 tsp chili powder
• 1-1/2 tsp salt
• 1 tsp ground cumin
• 1/2 tsp coriander
• 3/4 tsp black pepper
• 3/4 tsp white pepper
• 3/4 tsp ground oregano
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

1. Cut rack of ribs in half to allow layering in crockpot. Place sliced onion and apple on bottom of crock pot, then pour apple cinder vinegar on top.
2. Combine rub ingredients; mix well. Rub on all sides of ribs. This is a somewhat messy process and placing them on paper towels requires less cleanup after the rub is applied.
3. Criss-cross rib layers in crockpot. Pour barbecue sauce on top and around.
4. Cover and cook on low for 7-8 hours or on high for 3 to 3 1/2 hrs. (if you’re in a hurry, but low and slow is best).

That’s all there is to do for prep work, so go and do whatever else you need to get done and then come in and enjoy.

Serve with a side order of beans, coleslaw or veggies of your choice. Ours was sautéed zucchini, carrots, onions and celery — leftovers from last week’s grocery shopping.

Ribs Rubbed Right

Crockpot cooking is easy, but ours has been on hiatus, since warm weather meals are often salads or grilled foods.

Until last week, when we bought a package of boneless country-style pork ribs. I had read that these were great cooked in a crockpot with a few added ingredients — barbecue sauce, sliced onions and rubbed with spices of your choice, which makes the ribs extra flavorful. While there are lots of choices on what rub to use, mine included brown sugar, garlic powder, cumin, and chili powder.

Crock Pot Country Style Ribs

• 4-6  lbs. country-style ribs  (ours were bone-in)
• 8 oz. barbecue sauce
• 1 onion, cut in slices
• 3 TBSP Worcestershire sauce

The Rub

• 1/2 TBSP paprika
• 1 TBSP brown sugar
• 1TBSP  ground kosher salt
• 1 TBSP chili powder
• 1 TBSP ground cumin
• 1 1/2 tsp black pepper
• 1TBSP garlic powder

Put onions in bottom of crockpot, dry off ribs. Mix dry rub ingredient together. Rub the ribs with Worcestershire sauce, then with the rub. Criss-cross the ribs in layers in crockpot. Pour barbecue sauce in and cover. Set crockpot on LOW 6-8 hours; HIGH 3-4 hours if you’re in a hurry, but for this meal, low and slow is best.

The ribs were served with these easy side dishes (the recipes were posted before, but repeating means no links to another post.)

Classic Slaw

Buy a bag or prepared Cole Slaw mix which is SO much easier then shredding everything by hand. Then, just make the dressing:

• 1/2 C mayonnaise
• 2 TBSP rice vinegar
• 1 tsp brown sugar
• 2 TBSP milk 
• 1 tsp ground celery seed
• 1/2 tsp seasoning salt

Whisk ingredients in small bowl. Let sit 15-20 minutes so flavors blend. Stir just before adding to salad.

Asian Marinated Cucumber Salad

• 1 large cucumber, thinly sliced (seedless if available)
• 1/4 onion, thinly sliced
• 1/3 C rice vinegar
• 1 TBSP minced fresh dill or ½ tsp dried dill weed
• 3/4 tsp salt
• 1 tsp sugar
• ¼ tsp crushed red pepper flakes
• 1 TBSP toasted sesame seeds (optional)

Gently toss together ingredients until evenly coated. Place in a container with a tight fitting lid and refrigerate for at least 1 hour. Gently toss again before serving.

Dinner was great — leftovers were even better !