Slow Cooker Country Style Ribs over Soft Polenta

Wednesday’s are an activity evening at our house. So dinner is eaten late. I like to prepare slow cooked meals on these days to make it just a little easier. I set the ribs to cook in the afternoon. Upon arriving home, I prepared the squash and polenta I served with the ribs. Quick, simple and good. A perfect busy weeknight dinner.

Recipe: Slow Cooker Country Ribs with Baked Beans


  • 3 lb. Rack of Boneless or Country Style Ribs
  • Paprika to Taste
  • 1 Yellow Onion – chopped Bay Leaf
  • 2 medium-sized cans of Baked Beans


  1. Set the oven to broil and move the rack up in the oven for broiling.
  2. Sprinkle both sides of the ribs with paprika.
  3. Broil the ribs on a broiler pan for 15 minutes.
  4. While ribs are broiling chop the onion and open up your baked bean cans.
  5. Carefully transfer the ribs to the pot of a slow cooker. I use tongs to do this.
  6. Put the chopped onion on top of the ribs.
  7. Pour the two cans of baked beans on top to cover and surround the ribs.
  8. Add in the bay leaf.
  9. Cook on low for 6 hours.
  10. Serve over Orange Scented Rice.

Quick Notes

I like to use Bush’s Grillin’ Beans the sweet and smokey Smokehouse Tradition flavor.  Also if you don’t care for Baked Beans you can make this same recipe substituting a bottle of Barbecue Sauce for the beans.

Meal type: dinner

Recipe: Soft Polenta


  • 1 cup Corn Meal (I only had white on hand I think yellow would be better)
  • 3 cups Chicken Broth
  • 1 1/2 tsp Kosher Salt
  • 1/8 tsp Pepper
  • 2 Tbs Unsalted Butter


  1. Bring chicken broth, salt and pepper to a boil over medium-high heat.
  2. Slowly whisk in corn meal. Continue to whisk until smooth.
  3. Lower heat to medium-low and cook, whisking often, about 8-10 minutes until the mixture has thickened.
  4. Remove from heat and whisk in butter until smooth.
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  1. Cooking with Z » Blog Archive » Weekly Menu Says:

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