Wednesday, July 15, 2009

Slow Cooker BBQ Baby Back Ribs and Baked Beans

Nothing says summer time quite like BBQ Baby Back Ribs and Baked Beans. There are of course a million and one ways to make them both, and everyone has their own opinion on which is the right way. Being a busy mom of 4, I prefer the crock pot or slow cooker way of doing things. They're not only easy to make, they are absolutely fabulous, even my meat eater man says so. I tried a different recipe once and I thought he was going to divorce me, he likes them that much! I can't claim the Baked Bean recipe, it comes from my friend and neighbor Laura H. passed down to her by a friend of a friend...you know how it is.

Not sure how much of these the kids will eat, they can be picky sometimes, then other times they shock me and hoover the food as if I never feed them! We'll see how it goes...


Slow Cooker BBQ Baby Back Ribs


Baby Back Ribs, 1-2 Racks
1 28oz can chunky tomatoes
1/3 cup brown sugar
2 Tbs red wine vinegar
1 Tbs Worcestershire Sauce
1 Tbs reduced-sodium soy sauce
2 Tbs ground cumin
1 Tbs chili powder
1 tsp paprika
1 tsp garlic powder
½ tsp salt
¼ tsp cayenne pepper

Cut ribs so they will fit in your slow cooker, either individually or in sets of 2-3. Place in the bottom of a lined slow cooker. In a medium mixing bowl, mix all other ingredients. Pour over your ribs and cook on low 5-6 hours or high 2 ½ -3 hours.



Baked Beans


2 16oz cans of Pork & Beans, drained
¾ cup KC Masterpiece BBQ sauce
1 Granny Smith apple, peeled & diced
1 medium onion, diced
¼ cup golden raisins
½ cup light brown sugar
1 tsp ground cumin
¼ tsp ground red pepper
3 bacon slices, preferably applewood

Heat oven to 350°. In a large mixing bowl, stir all ingredients except the drained beans and bacon. Fold beans in carefully so as not to smash the beans. Pour into a greased 2 quart baking dish. Place bacon slices on top. Bake for 1 hour 20 minutes.

Tip: Doubles perfectly for parties. If feeding little people, or anyone who may not like the hot stuff, reduce the red pepper or omit completely.


And here's the end result, just scrumptious!



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1 comment:

Shannon said...

I'm going to try your ribs this week! I can't wait.