Slow Cooker BBQ Ranch Ribs and Easy Buttery Cornbread

Confession time: we have this big, beautiful dining room table that I was so excited to pick out and buy with the Crate & Barrel gift certificates we got as wedding gifts…but we eat dinner at this beautiful table roughly never. We’ll eat there when we have company over and every once in a blue moon, but we are – sadly – confirmed couch eaters.

Enter these ribs. We have successfully consumed many, many things on our off-white couch – pizza, red wine, pad Thai – but I had absolutely zero confidence in our ability to rib-eat while couch-sitting. So in addition to being delicious, these little suckers gave us a nice excuse to eat dinner at a table like actual adults.

SLOW COOKER BBQ RANCH PORK RIBS (recipe from Picky Palate)

2.5-3 pounds pork ribs
1.25 ounce packet Ranch Dressing Mix
1 1/2 cups ketchup
3 tbsp yellow mustard
4 tbsp Worcestershire sauce
2 tbsp white vinegar
1 1/2 tbsp lemon juice
1 tsp honey
1 tsp freshly ground black pepper

  1. Set crock pot to high heat. Place ribs crock pot and season with Ranch dressing packet. Place ketchup, mustard, Worcestershire sauce, vinegar, lemon juice, honey, and pepper in large bowl, mixing until combined.
  2. Pour BBQ sauce evenly over ribs. Close crock pot lid and cook 4-5 hours on high heat.

Totally worth the trip to the dining room table. One little note – go easy on the Ranch dressing seasoning. I only made about one pound of ribs since I was cooking for two (btw – still a ton of food), but I used the entire envelope of seasoning, and it made the sauce a touch salty. We had this with some yummy cornbread – recipe below.

EASY BUTTERY CORNBREAD (recipe from All Recipes)

2/3 cup butter, softened
1 cup sugar
3 eggs
1 2/3 cups milk
2 1/3 cups all-purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt

  1. Preheat oven to 400. Cream butter and sugar in a large mixing bowl. Combine eggs and milk in one bowl and flour, cornmeal, baking powder and salt in another. Add flour mixture to creamed mixture alternately with egg mixture.
  2. Pour batter into greased 13×9 pan. Bake for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

If you want to cut the cornbread recipe in half (like I did), use one egg + one egg white and bake for 20-22 minutes in an 8×8 pan.

And – finally – for any HIMYM fans out there, I am happy to report that neither of us fell asleep while eating these ribs 🙂

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3 thoughts on “Slow Cooker BBQ Ranch Ribs and Easy Buttery Cornbread

  1. Pingback: Salmon Corn Cakes | windykitchen

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