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Slow Cooker BBQ Pork Ribs

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Here is an easy to make meal that takes less than 10 minutes to prep for. Since it cooks in the slow cooker, all you need to do is simply prep your meat, turn your slow cooker on and go. What could be better than that?

Slow Cooker BBQ Pork Ribs
Serves 4
An easy to make slow cooker recipe that everyone will love!
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Prep Time
10 min
Cook Time
6 hr
Prep Time
10 min
Cook Time
6 hr
Ingredients
  1. 4 lbs. pork ribs
Dry Seasonings as follows
  1. 1 Teaspoon Cajun Seasonings (can substitute with 1/4 tsp each: salt, paprika, cayenne pepper, black pepper)
  2. 1/2 teaspoon seasoned salt
  3. 1/4 teaspoon garlic powder
BBQ Sauce as follows
  1. 1 Cup Ketchup
  2. 1/2 Cup Honey
  3. 1/2 Cup Brown Sugar
  4. 1 Tablespoon Red Wine Vinegar
  5. 1 Teaspoon Worcestershire Sauce
  6. 1 Teaspoon Dijon Mustard
  7. 1 Teaspoon Salt
  8. 1 Teaspoon Cajun Seasonings (can substitute with 1/4 tsp each: salt, paprika, cayenne pepper, black pepper)
Instructions
  1. Mix the dry seasonings together and then, spread them all over the meaty part of your ribs.
  2. Mix all of the BBQ sauce ingredients together, making sure to eliminate any large clumps. Set aside.
  3. Place ribs in slow cooker as flat as possible. If you need to, layer them one on top of another.
  4. Liberally pour the BBQ sauce all over the ribs, making sure to cover the meat in between layers.
  5. Place the lid on your slowcooker/crockpot.
  6. Cook on HIGH 1 hour, then cook on LOW 5 hours
Notes
  1. You can always use a ready-made dry rub instead of making one.
  2. You can substitute the BBQ sauce here, with your favorite store bought kind.
  3. You can also cook on HIGH for 4-5 hours OR on LOW for 8-9 hours.
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The BEST Chicken Tortilla Soup Recipe

1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 (1 votes, average: 5.00 out of 5)
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When I was younger, I used to work at a Red Robin Restaurant. They had the most delicious Tortilla Soup I had ever tasted up to that point. Here is my own version of that tortilla soup that I used to love so much, but with a few additions that I believe make this even better than Red Robbin’s. This soup is so good, you’ll want to eat it all winter long.

Chicken Tortilla Soup
Serves 16
The Best Chicken Tortilla Soup Recipe you will ever find.
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Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
Ingredients
  1. 4 cans chicken broth
  2. 1 can diced tomatoes
  3. 1 can diced tomatoes w/jalapeños
  4. 1 can sweet kernel corn
  5. 1 can black beans
  6. 1 packet taco seasoning
  7. 10-15 corn tortillas (I use 12, add more if you want thicker)
  8. 1 cup carrots, diced
  9. 1 cup celery, diced
  10. 1 cup onion, diced (I use yellow or white onion)
  11. 4 cloves of garlic, minced
  12. 2-3 chicken breasts or thighs (boneless, skinless meat)
  13. Salt and pepper
  14. Corn oil
  15. 2 ½ cups shredded cheese (I use Mexican blend or 4 cheese blend)
  16. 1 cup milk
  17. Sour cream
  18. Tortilla chips
Instructions
  1. Defrost chicken meat & cut meat into cubes (I use kitchen shears – much easier).
  2. Add salt and pepper and half the garlic to the chicken. Then, cook the cubes in a lightly oiled pan.
  3. Pour the cans of broth, tomatoes, corn, beans and taco seasoning into a large pot. Start to bring the soup to a boil.
  4. Dice the carrots, celery, onion and mince the garlic. Then, sauté them in a bit of corn oil until they are soft (about 10 minutes).
  5. Cut up the tortillas, and throw them in with the vegetable mix after you have sautéd them (this step helps the tortillas absorb all the remaining oil and it also softens the tortillas a little bit).
  6. Add the veggies and tortillas to the broth mix. Bring to a boil. Then, reduce to medium.
  7. Boil the soup for about 20 minutes, stirring about every 5 minutes, to keep the vegetables and tortillas from burning at the bottom of pot. (WATCH OUT: When you stir and scrape the bottom of the pot, sometimes pent up pressure will cause the mix to POP up, so be careful to stir slowly and don't lean over the pot so you don’t get burnt).
  8. After about 20 minutes, bring the boiling soup down to a simmer.
  9. Add 2 cups of shredded cheese to soup (saving about ½ cup to top the finished soup with) and simmer another 10 minutes, stirring occasionally to prevent anything from burning the bottom of the pot).
  10. WARNING: After the cheese is added, the soup is prone to burn at the bottom, so stir it often.
  11. Add 1 cup milk and stir. Then, simmer another 10 minutes, stirring every few minutes to keep the bottom from burning.
  12. Turn off the Stove. Your Chicken Tortilla Soup is done!
  13. Serve in a bowl w/a dollop of sour cream, some shredded cheese and broken up tortilla chips.
  14. Enjoy!
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