1 (2½–3 lb) rack of pork ribs, halved
1 tablespoon salt
1 tablespoon pepper
1 tablespoon paprika
1 tablespoon chili powder
1 cup honey
½ cup soy sauce
10 cloves garlic, minced
Season ribs evenly with salt, pepper, paprika, and chili powder. Rub in on all sides.
Add honey, soy sauce, and garlic to a large slow cooker.
Transfer the ribs to slow cooker and turn them over in sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat side is against the walls of the slow cooker, with the bone sides facing in.
Cover and cook on high for 4 hours, or low for 7 – 8 hours. Check after the allotted time, you want to make sure the meat is cooked through and tender.
Remove the ribs and transfer to cutting board.
Cut between the bones to separate into individual ribs.
Serve with additional sauce from the slow cooker, as needed.
2 tablespoons olive oil or vegetable oil
2 cups of chopped onions
1 cup of chopped celery
1 cup of chopped bell pepper.
1 pound smoked sausage, each link quartered length-wise then cut 1/2″ thick
10 cups water (low setting) or 6 cups water (high setting)
1 (1-pound) package Red Kidney Beans
2 tablespoons garlic powder
2 tablespoons onion powder
2 bay leaves
1 teaspoon dried thyme
1/2 cup thinly sliced green onion
Hot sauce to taste
Salt and black pepper to taste
6 cups cooked white or brown rice
In a large skillet, heat the oil over medium high heat.
Add the trinity, stir well, and cook until vegetables start to soften, about 3-5 minutes. Stir occasionally to ensure that the vegetables don’t stick.
Add the smoked sausage, stir well, and continue to cook until sausage is browned and vegetables are tender, about 5-7 minutes. Continue to stir occasionally to make sure trinity and sausage aren’t sticking.
Once done, remove the skillet from heat and transfer the contents to a slow cooker.
Add the water and red beans along with garlic powder, onion powder, bay leaves, and dried thyme. Stir well and place cover on the slow cooker.
Set the slow cooker on low for 10 hours (or 4 hours on high setting). Stir occasionally.
Before serving, stir in thinly sliced green onions and the desired amounts of salt and black pepper. Serve over rice and with hot sauce.
1 pork shoulder roast, 3 to 4 lbs, trimmed
1/2 tsp salt
1/4 tsp pepper
1 can frozen orange juice concentrate, thawed (6 oz)
1/4 cup brown sugar
1/8 tsp ground nutmeg
1/8 tsp ground allspice
3 tablespoons flour mixed with 3 tablespoons cold water Place roast in slow cooker/Crock Pot; sprinkle with salt and pepper. Combine juice concentrate, brown sugar, nutmeg, and allspice; pour over roast. Cover and cook on high for 1 hour. Reduce heat to low and cook for 8 hours. Before serving, skim juices and pour cooking liquid into a small saucepan. Whisk in the flour-water mixture. Bring to a boil, stirring, and continue cooking until thickened. Serve gravy with the pork roast.
3 bottles (12 oz beer)
1-2 sweet onions, sliced
3-4 garlic cloves, minced
½ tsp salt
½ tsp pepper
4 Tablespoons butter
Brown brats and place in slow cooker.
Top brats with onion slices, garlic, salt, pepper and butter.
Pour in beer and cook on High for 4 hours or low for 7-8 hours.
Enjoy with your favorite brat toppings!