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10, no, 11 Yummy Summer Slow-Cooker Recipes

Rival 5025WG 2-1/2-Quart Crockpot

If you're like me, you associate the slow-cooker with brisk weather. Why is that? Because, really, balmy weather is the perfect time to embrace your Crock-Pot. Why is that? It doesn't heat up the kitchen! They're also great for BBQ's, sans the Webber Kettle. Just take a look at these tasty recipe titles rounded up by Robin Shreeves of Mother Nature Network.    

For the rest of the 10, head on over to Daily Green. And for the 11th recipe, here's a super simple one from my recipe collection that I found on CD Kitchen. But first, a disclaimer: I'm a vegetarian. I've never actually tasted this dish, HOWEVER, people that I serve it to RAVE. Hope you enjoy it as much!

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Country Ribs

  • 1 1/2 cups BBQ sauce (I use the fabulous Rudolph's Original from Rudolph's BBQ in Minneapolis, which you can buy through the restaurant's website.)
  • 1/2 cup apricot jam
  • 1 tablespoon soy sauce
  • 4 pounds boneless country style ribs

Mix together 3/4 cup of the BBQ sauce, jam and soy sauce. Place layer of ribs in Crock-Pot. Pour 1/3 sauce mixture over ribs. Top with another layer of ribs and half the remaining sauce. Repeat layers.

Cover and cook on low for 8 1/2 to 9 hours or until tender. Remove ribs, skim off fat and discard. Stir in remaining 3/4 cup BBQ sauce.

 

 

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