Slow Cooker Chops and Ribs Your Way

In the 1980's, as a busy mom, college student, and full-time worker, I fell in love with the slow cooker.

Are you tired of eating out, and eating meals that just don't satisfy? Are you crimped for time, but don't want to spend money on food in a restaurant that ends up not being worth it?

Stay home! Not only will you save money, you'll eat tasty, flavorful meals and can control the nutrition of them. If you want to get out of the house, now that Sring has sprung, drag out the yard furniture or set a blanket and pillows on the ground and eat outside. If you have access to an electrical outlet outside, put up a table and plug in that slow cooker and prepare the main dish under the sky.

We had a housefull of many kids for many years. Often, we HAD to get out of the house but didn't want to drag the brood to a restaurant. The slow cooker became my best friend, saving time, money and frustration. The fun part, for me, was in the seasoning and the gradual smell of "delicious" that filled the house.

If you haven't tried to cook ribs in the slow cooker, be brave. They are tender, full of flavor and the only problem you will have is keeping them on the bone, so don't overcook and control the liquids.

Pork chops can be a little tough, but not if you cook them for hours in the slow cooker, The steam keeps the moisture in the meat and then the flavor is all up to you as you add your spices and herbs. Experiment. This recipe will get you started, but creating different sauces according to your own taste makes them yours.

Foster kids, believe it or not, have being a picky eater as a common characteristic. Maybe your own child is also slow to like new foods. The first word out of a foster chld's mouth was "I don't like that." Many foster parents would freak out over the eating habits of the kids in their home. It was a frequent complaint I would deal with during workshops. "How can I get my foster kids to eat the food I cook? They hate everything.!" My answer, formed by years of experience, was simple. "Let them help cook. Step out of the anger and don't take their remarks personally."

I can't remember a single child that didn't seem to have a food issue of some kind. The slow cooker saved the day, and you'd find 2 or 3 on my counter full to the brim with something for everyone.

The kids learned to cook by dumping the seasoning of their choice on the meat of their choice. One day, they were vegetarian and the next day they'd look at you like you just flew in from space when you offered them a veggie only meal saying "What, no meat??"

It just went with the territory. You were better off saying something like "Who are you again? Have we met?" than getting angry, these kids were anger experts and not only loved pushing your buttons, but they had staying power.

Providing your family likes a touch of sweet and sour, these chops will make them lick theirs.

• 4-6 pork chops, with bone (they hold together better in the cooker, about 1/2 inch thick is perfect)
• 1/3 c chopped onion
• 3 tbsp chili sauce or ketchup for less spice
• 1 c barbeque sauce, (your favorite, I added lots of pepper flakes, 'especially if the kids had been onery)
• 1 small can crushed pinapple sauce, with juice

Procedure:

1. Mix the onion, pineapple, barbeque sauce and ketchup or chili sauce in a bowl.
2. Grease a slow cooker (When cooking meat, always spray the inside of the slow cooker bowl, as it is so much easier to clean!).
3. Pour half the sauce into the cooker and then add your 4 - 6 bone-in pork chops.
4. Add the remaining sauce to the top of the chops. Cover and simmer on low for about 5 hours, depending on the thickness of your chops.

Variation:

• Instead of barbeque sauce, use a basic white sauce, 1 tbsp Worcestershire, and salt and pepper to taste. Add fresh sliced mushrooms about 1 hour before chops are done.
• Use cream of mushroom soup to replace the barbeque sauce.
• For a different and slightly crunchy texture to the chops, dip pork chops in flour, slightly beaten egg, and flour again. Then, salt and pepper to taste, and brown lightly in a hot skillet. Then, add sauce or soup to bottom of cooker and proceed as above.
• Add a homemade sauce of your choice.

These chops go great with roasted or stir-fried veggies like summer squash, sweet potatoes, and corn-on-the-cob.

Our consistent favorite was mashed potatoes and freshly steamed green beans, (if cooking canned green beans, crumble cooked bacon in with them, WITH the bacon grease for extra flavor, but keep in mind that's not as healthy as olive oil, which is always a great way to flavor veggies and keep your cardiologist happy) with hot bread and a salad. Then, bring on the banana pudding for dessert! Sugar free is so available now, no one would even know the difference.

Everyone loves tender ribs and the slow cooker is my favorite, though my husband still perfers the grill. Our schedules were so hectic and even now, with the kids grown and gone, I am still in love with the slow cooker.

The seasonings in the ribs are really versatile. Here is a favorite blend, though often we dump from the spice jars in the cabinet freely. The problem is that everytime someone goes into the kitchen when these ribs are cooking, they look over their shoulder like a thief in the night and if they think they're safe, they sprinkle something else on the already perfect ribs. Too many cooks can spoil the soup...but these ribs seem to stand up to the treatment. Then, the challenge is answering this question: "These ribs are delicious! Who did what?" Everyone claims credit.

This is how the ribs start:

• 3 lbs of baby back ribs, cut into groups of 2 - 3 pieces.
• 2 1/2 tsp Cajun or Blackened seasonings
• 1 c thinly sliced onion
• 1 1/2 tsp ground mustard
• 1 tsp paprika
• dash cayenne
• 1/2 tsp to 1 tsp garlic powder, or 1 tsp minced garlic (preferred by me)
• 1 c ketchup (use a really good one, they are NOT all equal)
• 1/2 c brown sugar
• 1/3 c orange juice (very important ingredient)
• 1/2 c apple cider vinegar (very important ingredient)
• 1 tbs your favorite barbeque sauce
• 1/4 c molasses
• 2 tbs Worcestershire sauce
• 1/2 to 1 tsp smoke sauce, optional (I don't use it, but sometimes the kids sneak it in)
• Salt and Pepper to taste

Procedure:

1. Mix about 5 tsp cornstarch and 1 tbs water together and set aside.
2. Rub ribs with the Cajun or Blackened seasoning.
3. Layer ribs with the sliced onions in a large slow cooker. (Don't forget to spray the cooker with cooking oil first)
4. Mix the ketchup, orange juice, molasses, worcesterishire sauce, brown sugar, mustard, paprika, cayenne, garlic, til well blended. Add your salt and pepper to the sauce, and stir. Pour over ribs, and cook for at least 5 hours or until the meat is tender and not falling off the bone.

Carefully remove them from the cooker onto a plate. After the sauce has been strained to remove bits of onions, meat and fat, pour in the cornstarch mixture and heat the sauce until thick. Serve over ribs or on the side.

Variations: Spice it up as you like. Many people just use bottled barbeque sauce and it's still very good. Some people grill the ribs for color, about 3 min each side, and then slice into pieces of 2 or 3 and place in cooker as directed. It's up to you!!

These dishes are hearty, and a little heavy, so keep your desserts light and cool. Jello, pudding, or parfait are super. So are cookies and punch, or maybe just a long walk.

Like chicken?  Check out an easy baked chicken recipe, here.

Can you smell delicious?