Guest Post ~ BBQ Country Ribs In The Slow Cooker by Dorothy of Shockingly Delicious

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BBQ Country Style Pork Ribs in the Slow CookerNOTE FROM PATTI: You know how much I love my crockpot. So when I was chatting with friend Dorothy about a guest blog post, I was THRILLED to discover she’s mastered BBQ pork ribs in the ol’ slow cooker. What a great recipe for New Year’s – try them this way!

FROM DOROTHY: Hi, I’m Dorothy Reinhold from Shockinglydelicious, where we celebrate tried and true food that’s scary-good, has big flavors and addictive qualities. Patti and I share several things in common:

  • A love of value-oriented cooking. We don’t need to overspend to eat well. Call us frugal if you will, or even cheap. We don’t consider it an insult.
  • A dedication to coaxing the most flavor out of the fewest ingredients. If you choose the right ingredients and do the right things with them, all will be well.
  • An aversion to unnecessary work in the kitchen. Too much prepping? Excessive gadgetry? Recipes within recipes within recipes? Unnecessary steps? Endless cleanup? Not for us. Call us lazy, or maybe just call us smart!

Since Patti is traveling, she asked me to share a recipe that would be right up her alley if she were home, would be something that would meet those shared criteria, and most of all, would be Larry approved. Because at the end of the day, it’s all about the loved ones sitting around the dinner table, isn’t it? If they’re happy and delighted with dinner, so are we!

This recipe for BBQ Country Ribs in the Slow Cooker ( hits all the marks. It will not only stick to YOUR ribs with comforting goodness, but it uses the slow cooker, so dinner can be bubbling while you are working. That’s a beautiful thing. To the pot we add a couple of aromatics (onion and garlic), a couple of spices (oregano and cumin), take advantage of a cut of pork that is often on sale, and some bottled barbecue sauce. Easy peasy.

Serve with mashed potatoes, if you like, and a green veggie. I favor steamed broccoli (microwave 2-3 minutes) or a quick wilted spinach (skillet, 2 minutes), but suit yourself.

Dinner is ready!

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{ 2 comments… read them below or add one }

1 Worth The Whisk January 10, 2011 at 3:54 pm

Vanessa, thanks so much for your report. I am now back from vacation, and will be making Dorothy’s guest post recipe myself really soon.

2 Vanessa January 9, 2011 at 9:08 am

Hi Patti – Wanted to leave feedback on the slow cooker BBQ ribs – in my opinion, this was not a good recipe…. I followed this recipe exactly (including the brand of BBQ sauce mentioned) and what I eneded up with was flavorless boiled-like ribs that lacked in seasoning, making the meat itself taste very bland. The meat did fall off the bones, but upon pulling the ribs out of the pot I was left with an extremely fatty sauce that slid right off the meat. For whatever the reason, the flavors did not absorb into the meat after 9 hours of cooking, and I was left with a sauce to boil down that was so greasy it made us all very queasy. I’d like to know if you’ve made this; and if not and you do try it, what were your results?

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