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
- Set the oven to broil and move the rack up in the oven for broiling.
- Sprinkle both sides of the ribs with paprika.
- Broil the ribs on a broiler pan for 15 minutes.
- While ribs are broiling chop the onion and open up your baked bean cans.
- Carefully transfer the ribs to the pot of a slow cooker. I use tongs to do this.
- Put the chopped onion on top of the ribs.
- Pour the two cans of baked beans on top to cover and surround the ribs.
- Add in the bay leaf.
- Cook on low for 6 hours.
- Serve over Orange Scented Rice.
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
- Bring chicken broth, salt and pepper to a boil over medium-high heat.
- Slowly whisk in corn meal. Continue to whisk until smooth.
- Lower heat to medium-low and cook, whisking often, about 8-10 minutes until the mixture has thickened.
- Remove from heat and whisk in butter until smooth.