Sep 4, 2014

Slow Cooker Ribs and Corn on the Cobb

It's no secret that I love my Crock Pot. I can't think of anything better than throwing in a few ingredients in a pot in the morning and coming back later and dinner is done. This school year my daughters have dance class that ends at 6:30 and is about 25 minutes from my house. Which means I need dinner to be ready within minutes of me walking in the door. I have so many recipes that are perfect for cooler weather like my Pot Roast with Potatoes or Chicken Enchilada Chili but I don't have many Crock Pot recipes for hot humid weather. 

Tuesday is my Crock Pot dinner night and I need to find more recipes for hot weather. For now, I'll rely on my tried and true meals that I know my family will eat. Since I need everything ready to go including sides this "recipe" is perfect for Tuesday nights. The quotes are there since this really isn't a recipe, it's more of a how to post. 

I finish the ribs off with 4 minutes on each side on the grill. That small amount of time gives it a little smokey flavor and caramelizes the barbecue sauce. But you could easily skip it to make life easier. Or if it's raining and you don't want to mess with the grill in the rain. 



Crock Pot Ribs and Corn on the Cobb

Ingredients

1 rack of ribs - 3 pounds
5 ears of corn halved (or one for each person)
5 T butter
salt and pepper
About a cup of barbecue sauce
1/2 cup water
10 strips of aluminum foil 
6+ Quart Crock Pot 

Directions 

1. Place corn on a strip of aluminum foil. Sprinkle corn with salt and pepper according to your taste. Top the corn with 1/2 T butter cut into thin strips. Roll the foil around the corn. Repeat for the remaining ears of corn and place in the refrigerator. 

Yes this is a full ear of corn, I forgot to cut them in half


2. Cut the rack of ribs in half. Apply a thin coat of barbecue sauce to both side of the ribs. 
3. Stack the ribs in the Crock Pot. Mix 1/2 cup of water with 1/2 cup of barbecue sauce and pour into the bottom of the Crock Pot. Put the lid on. 


4. Turn the Crock Pot on low and cook for 2 hours.
5. After two hours add the corn to the Crock Pot and cook an additional 5 hours.


If you forget to cut the corn in half you'll need a second Crock Pot. Which means you have to clean 2 Crock Pots. Sigh. 



6. Optional step - Spread a thick layer of barbecue sauce on the ribs and grill for 4 minutes on each side.
7. Remove foil from the corn and slice the ribs and serve!


What are some of your favorite Crock Pot recipes for Summer?

3 comments:

  1. Yum!! I love ribs in the crockpot, but I've never tried corn. Looks delicious!

    ReplyDelete
    Replies
    1. Cooking the meat and the side in the same pot is my favorite shortcut. Once school starts I need shortcuts to guarantee dinner gets on the table every night.

      Delete
  2. I love that you can just put the corn in with the meat like that! I really need to buy a new crockpot

    ReplyDelete

 
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