Experiment time! Wow, it worked really well and at the same time I was able to make a side dish within the same crock pot. I had a three pound bag of blue potatoes that I had received in my Bountiful Basket; here was a chance to experiment with them as well. Blue potatoes have the same amount of carbs as the simple white potato, but are healthier for you. The blue signifies a high level of flavonoids which are antioxidants: help protect blood vessels from rupture or leakage; enhance the power of vitamin C; protect cells from oxygen damage; prevent excessive inflammation throughout the body.
Usually when using cut potatoes in the crock pot, you have to parboil them to ensure they cook evenly and thoroughly. As I cut the potatoes into pieces, I noticed they were very moist inside; would they cook faster in the crock pot than the regularly parboiled white potato? Remember, this was an experiment, so why not go all the way!?! The potatoes cooked perfectly; tender, full of flavor from the seasonings, and you could taste the salt, but not be overpowered by it. The onions were soft and oh so sweet; it was hard not to pick them all out to eat.
Crock Pot Ribs and Side Dish
4 - 6 baby back ribsSeasoning Rub (see below for recipe)
3 lbs potatoes
1 lb. onions
2 cups barbecue sauce (bottled or homemade - see below for bbq sauce recipe)
Prepare seasoning rub according to recipe; rub onto both sides of ribs, wrap in plastic wrap and refrigerate overnight.
Next day, unwrap ribs and cut into portions; spray a 6 quart crock pot with nonstick cooking spray; place rib portions inside with meaty side against wall of crock pot.
Wash potatoes, cut open lengthwise, in half lengthwise, then into one inch pieces. Place into center of crock pot and keep ribs against wall, do not let them slide under potatoes.
Remove paper skin and root from onions; chop into one inch pieces and place over potatoes.
Pour barbecue sauce over all, cover and cook on low for 5 - 7 hours; until ribs and potatoes are tender. Remove from crock pot onto serving dish; cover with aluminum foil to keep warm and let rest for 15 minutes. Serve with sauce from pot over all, or in cup for dipping.
Makes 4 to 6 servings, based on one pound of ribs per person.
Additional Recipes for Seasoning Rub and Homemade Barbecue Sauce
All Purpose Rub for Smoking and Grilling
2 cups brown sugar1 tsp each sea salt, ground black pepper, ground ginger
¼ tsp ground cayenne pepper
1 Tbsp each paprika, onion powder, garlic powder
In medium bowl, mix all ingredients together thoroughly. Rub onto all sides of meat or poultry; refrigerate overnight.
All Purpose Barbecue Sauce
2 Tbsp peanut oil (if not available, use canola oil)1 small onion, diced
1Tbsp minced garlic
1 ½ cups crushed tomatoes
1 (6oz) can tomato paste
½ cup apple cider vinegar
½ cup water
1/3 cup brown sugar
3 Tbsp chili powder
1 Tbsp ground horseradish
¼ tsp ground cayenne pepper
1 tsp each salt and ground black pepper
¼ cup Worcestershire sauce
¼ cup dark molasses
In a large saucepan, heat oil on medium-high heat; sauté onion and garlic till softened; be careful not to burn garlic. Add in remaining ingredients, stir together and bring to a boil. Reduce heat to low and let simmer for 30 minutes; sauce will thicken. Stir occasionally to keep from sticking or burning. If sauce thickens too much, stir in a tablespoon of water until desired consistency is achieved. Use warm or cold; store in refrigerator in airtight container; will keep for up to 2 weeks.
Makes 2 cups.