Ingredient of the month: Cream of Chicken Soup

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Crockpot Ribs

Okay, since I didn't get to the crockpot post I thought that I'd double the fun with a crockpot-pasta post. We love this easy recipe and it's great for Sundays (I make it in the crockpot on Saturday and stick it in the fridge until Sunday).

3/4 cup packed brown sugar
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup honey
2 Tbls cider or white wine vinegar (or whatever)
3 garlic cloves, minced
1 tsp. ground ginger
1 tsp. salt
5 lbs. country-style pork ribs (I usually cut this in half and keep the sauce the same)
1 medium onion, sliced (I use the dehydrated ones)
1 Tbls sesame seeds (optional)
2 Tbls chopped green onions (Also optional)

In a large bowl, combine the first 8 ingredients. Add ribs and turn to coat. Place ribs and sauce in slow cooker. Cover and cook on low for 5-6 hours. Place ribs on a serving platter; sprinkle with sesame seeds and green onions. We serve the ribs over egg noodles, but rice is also great.


Cassi said...

Wait, you cook this on Saturday and then put it in the fridge until Sunday? So are you supposed to eat the ribs cold?
Also, do you serve the ribs over rice/noodles with the bones in?
This sounds good! We love ribs!

Bridget said...

They're actually ribs without the bones (just long strips of rib meat). And, I just combine all of the ingredients in the crockpot on Saturday and let it sit in the fridge overnight. Then, on Sunday just start it cooking before church. They're REALLY good (Justin's brother who is way-to-old to be doing this always licks his plate to get up all the sauce), so enjoy!