Hi! Iam going to crock pot some ribs. Does anyone have a super yummy recipe?

Question

THANKS

Answer 1

really simple add ribs to pot salt and pepper cover with sauerkraut(?) sliced red onion cover. Way better than it might sound

Answer 2

Sluggish cooked pork spare ribs, or nation variety ribs, also best with boneless, skinless fowl breasts. Has onions and garlic!! PREP TIME 30 Min cook dinner TIME 8 Hrs 15 Min able IN 8 Hrs forty five Min elements 1 (10.Seventy five ounce) can condensed tomato soup 1 onion, chopped 3 cloves garlic, minced 1 tablespoon brown sugar 1 tablespoon Worcestershire sauce 2 tablespoons soy sauce 2 kilos pork spareribs 1 teaspoon cornstarch (not obligatory) 1/4 cup cold water (optional) recommendations place ribs in a enormous stock pot, and cover with water. Bring to a boil, and prepare dinner for 15 minutes. In a mixing bowl, mix collectively soup, onion, garlic, brown sugar, Worcestershire sauce, and soy sauce. Do away with ribs from water, and switch to a slow cooker. Pour sauce over ribs. Duvet, and prepare dinner on Low for 6 to 8 hours, or unless ribs are delicate. If sauce is too thin when cooking time is completed, drain sauce from ribs, and pour right into a sauce pan. Mix 1 teaspoon cornstarch with a small amount of cold water, stir into sauce, and deliver sauce to boil. Prepare dinner until sauce has reached favored thickness.

Answer 3

3 lb. boneless country cut ribs
1 onion, sliced
1 1/2 c. BBQ sauce (bottled)
Pepper to taste

Put meat on bottom of crock pot; add onions and pepper. Top with BBQ sauce. Cover and cook on low 8-10 hours or at high for 4-5 hours. 3 1/2 quart crockpot.



3 lb. spare ribs
1 (18 oz.) bottle of barbeque sauce
1/2 c. water
1 lg. onion, chopped
Sprinkle with garlic powder

Cook in crock pot on medium for 6 to 8 hours.


3 lb. spareribs (we like pork)
Salt & pepper
1 (16 oz.) bottle barbecue sauce (or 2 c. home made)

Sprinkle ribs with salt and pepper. Place ribs in broiler pan under broiler for about 10 minutes on each side to brown and remove excess fat. Or put on your grill out side. Slice ribs into serving pieces and put in crock pot. Pour in barbecue sauce. Cover and cook on low 8-10 hours (or on high 4-5 hours). Take out of crock pot and put back on grill to brown some more.

Answer 4

Ingredients:
5 pounds of ribs
3 tablespoons of "Lee Kum Kee" (LKK)
Spare rib sauce
3 tablespoons of LKK Hoisin Sauce
2 tablespoons of soy sauce
2 teaspoons of sugar

Directions:
Mix well in a bowl. Smear marinate on ribs all over. Move so on meaty side. Let it stand for at least one hour. Preheat oven to 375F at least 5 minutes. Put ribs on baking dish with 1/2 cup water.
Cook first meaty side up for 40 minutes. Turn ribs to other side for 30 minutes. Turn once again meaty side up. Brush coating of LKK Hoisin to meaty side. Reduce heat to 350F for 15 minutes. Let it cool for 10 minutes before cutting. ENJOY!

Answer 5

No i dont,but i love ribs.I love ribs,and have crock pot.Hope u get good answers,lol.

Answer 6

Use Sweet Baby Rays bar-b-q Sauce.

Answer 7

slow cook for 2 hrs on high
with a tsp of chopped garlic 1cup water and a chopped up onion .
cook in low for 2 more hrs

Answer 8

through in some grape jelly...the sugar will help break down the meat and make it really juicy also..

Answer 9

This is not exactly what you are looking for but check it out......http://www.chinesefooddiy.com/cookbooks.htm.............Type in spare ribs...........you are going to like this...

Answer 10

Slow-cooked Pepper Steak


1-1/2 to 2 pounds beef round steak
1/4 cup soy sauce
1 cup chopped onion
1 garlic clove, minced
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. ground ginger
4 tomatoes, cut into eighths
or 1 can (16 oz.) tomatoes with liquid, cut up
2 large green peppers, cut into strips
1/2 cup cold water
1 tbsp. corn starch
cooked rice or noodles


Cut beef into 3 inch x 1 inch strips; brown in oil in skillet. Transfer to slow cooker. Combine the next 7 ingredients; pour over beef. Cover and cook on low for 5-6 hours or until meat is tender. Add tomatoes and green peppers; cook on low for one hour longer. Combine the cold water and the corn starch to make a paste; stir into liquid in slow cooker and cook on high until thickened. Serve over rice or noodles.





Cranberry Pork Roast


1 boneless rolled pork loin roast (2-1/2 to 3 lbs.)
1 can (16 oz) jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 tsp. dry mustard
1/4 tsp. ground cloves
2 tbsp. cornstarch
2 tbsp. cold water
salt to taste


Place pork roast in a slow cooker. In a medium bowl, mash cranbeery sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into saucepan. Bring to boil over medium-high heat. Combine cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork. 4-6 servings.







Easy Pumpkin Cheesecake


1 egg yolk
1 9 oz. graham cracker pie crust


Beat egg yolk & brush onto pie crust. Bake pie crust for 5 minutes @ 350 degrees. Set aside.


2 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
2 eggs
1 can (16 oz.) solid pack pumpkin
1-1/2 tsp. cinnamon
1/2 tsp. ginger


Combine cream cheese, sugar & eggs in a large mixing bowl and beat on medium speed until smooth. Add pumkin, cinnamon & ginger and continue mixing until well blended. Spoon mixture into the prepared pie crust and bake for about 40 to 45 minutes @ 350 degrees until set. Let cool, then refrigerate for several hours or overnight. Garnish with cool whip.







Hawaiian Pineapple Bananna Bread


3 cups flour
2 cups sugar
1 tsp. baking soda
1 tsp. cinnamon
3/4 tsp. salt
1 cup chopped pecans
3 eggs, beaten
1 cup vegetable oil
2 cups (approx. 5) mashed ripe banannas
1 can (8 oz.) crushed pineapple, drained


Combine first 5 ingredients in large bowl, stir in pecans. Combine remaining ingredients in a seperate bowl, mix well. Pour wet mixture into dry mixture, stirring just until dry ingredients are moistened. Spoon batter into 2 greased & floured 8 1/2 x 4 1/2 loaf pans.** Bake for about 1 1/2 hours @ 350 degrees or until a wooden toothpick inserted into the center comes out clean. Cool in pans for 10 minutes. Remove from pans and let cool on wire racks.


**Or bake in muffin pans with cupcake paper liners. Fill about 3/4 full. Bake about 20 to 25 minutes @ 350 degrees. Makes about 28 to 30 muffins.







Farmhouse Barbecue Muffins


1 tube (10 oz.) refrigerated buttermilk biscuits
1 pound ground beef
1/2 cup ketchup
3 tbsp. brown sugar
1 tbsp. cider vinegar
1/2 tsp. chili powder
1 cup (4 oz.) shredded cheddar cheese


Seperate dough into 10 biscuits; flatten into 5 inch circles. Press each into the bottom and up the sides of a greased muffin cup; set aside. In a skillet, brown ground beef; drain. In a small bowl, mix ketchup, brown sugar, vinegar, and chili powder; stir until smooth. Add meat and mix well. Divide meat mixture among the biscuit lined muffin cups, using about 1/4 cup for each. Sprinkle with cheese. Bake @ 375 degrees for 18 to 20 minutes or until golden brown. Cool for 5 minutes before removing from pan and serving.







Asparagus Cheese Strata


1-1/2 lbs. fresh asparagus, cut into 2 inch pieces
3 tbsp. butter or margarine, melted
1 loaf (1 lb.) sliced bread, crusts removed
3/4 cup shredded cheddar cheese, divided
2 cups cubed fully cooked ham
6 eggs
3 cups milk
2 tsp. dried minced onion
1/2 tsp. salt
1/4 tsp. dry mustard


In a saucepan, cover asparagus with water; cover and cook until just tender but still firm. Drain and set aside. Lightly brush butter over one side of the bread slices. Place half the bread, buttered side up, in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with 1/2 cup cheese. Layer with asparagus and ham. Cover with remaining bread, buttered side up. In a bowl, lightly beat eggs; add milk, onion, salt, and mustard. Pour over bread. Cover and refrigerate overnight. Bake, uncovered, @ 325 degrees for 50 minutes. Sprinkle with remaining cheese. Return to oven for 10 minutes or until cheese is melted and a knife inserted near the center comes out clean.





Peach-Ginger Crisp


6 cups peaches
2 tbsp. honey
1-1/2 tbsp. candied ginger, minced
2 tbsp. cornstarch
1 cup flour
1/4 cup quick oats
1/3 cup brown sugar
4 tbsp. butter
3 tbsp. chopped pecans, toasted


Toss the peaches and honey. Sprinkle with ginger and cornstarch. Set aside. Combine the flour, oats, and sugar. Cut in butter with a fork. Add the pecans and toss with two forks to combine. Spoon the peaches into a 2-quart baking dish. Sprinkle on the oat mixture and bake @ 350 degrees until hot and golden brown, about 45 minutes. Makes 8 servings.





Crispy Chicken


1-1/2 cups crisp rice cereal, coarsley crushed
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1/4 cup butter or margarine, melted
4 boneless skinless chicken breast halves (about 1 pound)


In a shallow bowl, combine cereal, flour and seasonings. Place butter in another bowl. Dip chicken in butter, then into cereal mixture. Place in a greased 11 in. x 7 in. x 2 in. baking pan. Drizzle with remaining butter. Bake, uncovered, at 400 degrees for 20-25 minutes or until juices run clear. Makes 4 servings


Slow-cooked Pepper Steak


1-1/2 to 2 pounds beef round steak
1/4 cup soy sauce
1 cup chopped onion
1 garlic clove, minced
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. ground ginger
4 tomatoes, cut into eighths
or 1 can (16 oz.) tomatoes with liquid, cut up
2 large green peppers, cut into strips
1/2 cup cold water
1 tbsp. corn starch
cooked rice or noodles


Cut beef into 3 inch x 1 inch strips; brown in oil in skillet. Transfer to slow cooker. Combine the next 7 ingredients; pour over beef. Cover and cook on low for 5-6 hours or until meat is tender. Add tomatoes and green peppers; cook on low for one hour longer. Combine the cold water and the corn starch to make a paste; stir into liquid in slow cooker and cook on high until thickened. Serve over rice or noodles.





Cranberry Pork Roast


1 boneless rolled pork loin roast (2-1/2 to 3 lbs.)
1 can (16 oz) jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 tsp. dry mustard
1/4 tsp. ground cloves
2 tbsp. cornstarch
2 tbsp. cold water
salt to taste


Place pork roast in a slow cooker. In a medium bowl, mash cranbeery sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into saucepan. Bring to boil over medium-high heat. Combine cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork. 4-6 servings.







Easy Pumpkin Cheesecake


1 egg yolk
1 9 oz. graham cracker pie crust


Beat egg yolk & brush onto pie crust. Bake pie crust for 5 minutes @ 350 degrees. Set aside.


2 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
2 eggs
1 can (16 oz.) solid pack pumpkin
1-1/2 tsp. cinnamon
1/2 tsp. ginger


Combine cream cheese, sugar & eggs in a large mixing bowl and beat on medium speed until smooth. Add pumkin, cinnamon & ginger and continue mixing until well blended. Spoon mixture into the prepared pie crust and bake for about 40 to 45 minutes @ 350 degrees until set. Let cool, then refrigerate for several hours or overnight. Garnish with cool whip.







Hawaiian Pineapple Bananna Bread


3 cups flour
2 cups sugar
1 tsp. baking soda
1 tsp. cinnamon
3/4 tsp. salt
1 cup chopped pecans
3 eggs, beaten
1 cup vegetable oil
2 cups (approx. 5) mashed ripe banannas
1 can (8 oz.) crushed pineapple, drained


Combine first 5 ingredients in large bowl, stir in pecans. Combine remaining ingredients in a seperate bowl, mix well. Pour wet mixture into dry mixture, stirring just until dry ingredients are moistened. Spoon batter into 2 greased & floured 8 1/2 x 4 1/2 loaf pans.** Bake for about 1 1/2 hours @ 350 degrees or until a wooden toothpick inserted into the center comes out clean. Cool in pans for 10 minutes. Remove from pans and let cool on wire racks.


**Or bake in muffin pans with cupcake paper liners. Fill about 3/4 full. Bake about 20 to 25 minutes @ 350 degrees. Makes about 28 to 30 muffins.







Farmhouse Barbecue Muffins


1 tube (10 oz.) refrigerated buttermilk biscuits
1 pound ground beef
1/2 cup ketchup
3 tbsp. brown sugar
1 tbsp. cider vinegar
1/2 tsp. chili powder
1 cup (4 oz.) shredded cheddar cheese


Seperate dough into 10 biscuits; flatten into 5 inch circles. Press each into the bottom and up the sides of a greased muffin cup; set aside. In a skillet, brown ground beef; drain. In a small bowl, mix ketchup, brown sugar, vinegar, and chili powder; stir until smooth. Add meat and mix well. Divide meat mixture among the biscuit lined muffin cups, using about 1/4 cup for each. Sprinkle with cheese. Bake @ 375 degrees for 18 to 20 minutes or until golden brown. Cool for 5 minutes before removing from pan and serving.







Asparagus Cheese Strata


1-1/2 lbs. fresh asparagus, cut into 2 inch pieces
3 tbsp. butter or margarine, melted
1 loaf (1 lb.) sliced bread, crusts removed
3/4 cup shredded cheddar cheese, divided
2 cups cubed fully cooked ham
6 eggs
3 cups milk
2 tsp. dried minced onion
1/2 tsp. salt
1/4 tsp. dry mustard


In a saucepan, cover asparagus with water; cover and cook until just tender but still firm. Drain and set aside. Lightly brush butter over one side of the bread slices. Place half the bread, buttered side up, in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with 1/2 cup cheese. Layer with asparagus and ham. Cover with remaining bread, buttered side up. In a bowl, lightly beat eggs; add milk, onion, salt, and mustard. Pour over bread. Cover and refrigerate overnight. Bake, uncovered, @ 325 degrees for 50 minutes. Sprinkle with remaining cheese. Return to oven for 10 minutes or until cheese is melted and a knife inserted near the center comes out clean.





Peach-Ginger Crisp


6 cups peaches
2 tbsp. honey
1-1/2 tbsp. candied ginger, minced
2 tbsp. cornstarch
1 cup flour
1/4 cup quick oats
1/3 cup brown sugar
4 tbsp. butter
3 tbsp. chopped pecans, toasted


Toss the peaches and honey. Sprinkle with ginger and cornstarch. Set aside. Combine the flour, oats, and sugar. Cut in butter with a fork. Add the pecans and toss with two forks to combine. Spoon the peaches into a 2-quart baking dish. Sprinkle on the oat mixture and bake @ 350 degrees until hot and golden brown, about 45 minutes. Makes 8 servings.





Crispy Chicken


1-1/2 cups crisp rice cereal, coarsley crushed
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1/4 cup butter or margarine, melted
4 boneless skinless chicken breast halves (about 1 pound)


In a shallow bowl, combine cereal, flour and seasonings. Place butter in another bowl. Dip chicken in butter, then into cereal mixture. Place in a greased 11 in. x 7 in. x 2 in. baking pan. Drizzle with remaining butter. Bake, uncovered, at 400 degrees for 20-25 minutes or until juices run clear. Makes 4 servings