Baby Back Ribs Finished in the Slow Cooker

Normally I would hold off on grill recipes until the spring, as many people who read my blog are experiencing snow and ice. But, Super Bowl Sunday is soon and this rib recipe would be the perfect offering. Plus, some people have an indoor grill.

I’ve always wanted to make restaurant-style ribs at home. Ribs are expensive in restaurants, and even in good times going out for a rib dinner requires a special occasion. Life is too short to go without ribs. Here is a recipe and technique that will allow budget-minded families to feast on ribs anytime.

Ribs are tricky, because if not done right, they are fatty and greasy. This three-step process makes these ribs tender, carmelized, and lean. A couple weeks ago baby back ribs were on sale for $1.99 a pound, which doesn’t happen very often. I will not pay more than $2.99 a pound, and stock up for a couple dinners when they get about that price.

Amazing Ribs

Allrecipes.com, Submitted by Scotty

• 6 pounds pork baby back ribs
• 1 pinch black pepper
• 1 pinch salt
• 1 pinch crushed red pepper
• 4 cups barbecue sauce
• 2 (12 ounce) bottles porter beer, room
• temperature

Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to a boil. Season water a pinch each of salt, black pepper, and crushed red pepper to the water. Boil ribs in seasoned water for 20 minutes. Drain, and let the ribs sit for about a half an hour.
Meanwhile, preheat an outdoor grill for high heat.
Lightly coat the ribs with barbecue sauce. Cook the ribs over high heat for a 5 to 10 minutes on each side to get a nice grilled look to them.
Place grilled ribs in a slow cooker. Pour remaining barbecue sauce and one bottle of beer over the ribs; this should cover at least half of the ribs. Cover, and cook on High for 3 hours. Check ribs every hour or so, and add more beer if needed to dilute sauce. Stir to get the ribs on top into the sauce. The ribs are done when the meat is falling off the bone. The ribs were cooked completely in the first process, the rest is about flavor and texture.

Slow Cooker Pulled Pork

I had to get up and be out of the house by 7:30 this morning, so I literally took 3 minutes and put my main dish for dinner in the slow cooker. Tonight, prep for our feast was quick, and the cost was meager.

I pulled a four-pound pork butt roast out of my reserves — I got it for 89 cents a pound. My roast was just under $4. Tonight we ate 1/3 of the pork roast (which is bone-in so it’s not as much as it sounds) for a total of $1.33. We also ate 1  1/2 cans of green beans for 50 cents, and sweet potatoes (I made them into oven-fries), which were on sale for 39 cents a pound. Including a couple of  ingredients beside those mentioned, dinner for four came in at $2.54. My family ate one fantastic meal tonight for 85 cents a serving. I would say hold the applause, but don’t you think it’s deserved here?

The slow cooker is the perfect tool to bring out the best in pork butt. I buy the bone-in because it is cheaper, and really the bone isn’t that big. I cut off as much as the fat  pad as I can, but the rest I just pick through after it’s done cooking. This recipe uses coffee, which gives it a mahogany flavor. I also add a bit of liquid smoke. I have never eaten pulled pork without barbecue sauce, but the “gravy” it makes is literally making my mouth water as I type.

Sarge’s EZ Pulled Pork BBQ

Adapted from Allrecipes.com, Submitted by Sgt. Rock

• 1 (5 pound) pork butt roast
• 2 tsp liquid smoke
• salt and pepper to taste
• 1 (14 ounce) can beef broth
• 1/4 cup brewed coffee

Rub roast with salt and pepper, and place in the slow cooker. Mix broth and liquid smoke. Pour broth mixture and coffee over meat.

Turn the slow cooker to low, and cover. Cook for 6 to 8 hours, or until the roast is fork tender.

Carefully remove the roast to a cutting board. Pull the meat off the bone with a fork. You may also chop it with a cleaver afterwards, if you like it really finely cut. Strain the juices in the slow cooker and pour over meat.