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.
- BBQ pork for sandwiches
- Slow cooker Southern pulled pork with coleslaw
- Sloppy chicken joes
- Ratatouille in the Crock-Pot
- Fresh tomato sauce
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!
- 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.