Slow-Cooker BBQ Pork Ribs

Slow-Cooker BBQ Pork Ribs

To pair with our Loaded Baked Potato Bar the other night, I knew I wanted some kind of meat.

So, I went to our local grocer and took at look at what was on sale, annnnnnd…. it was pork ribs!

excited animated GIF

I got two racks and because wanted to get as much lazing around time on my weekend as possible, decided to throw em in the slow-cooker.

slow cooker bbq pork ribs

They were perfect! Fall of the bone tender, and moist and delicious! Also, so easy.

Slow-Cooker BBQ Pork Ribs
Prep time
Cook time
Total time
Serves: 8 servings
  • 2 racks of pork ribs
  • 1 Tablespoon Salt
  • 2 Tablespoons Black Pepper
  • 3 Tablespoons Garlic Powder
  • 2 Tablespoons Onion Powder
  • 1 Tablespoons Chili Powder
  • 4 Tablespoons Worcestershire Sauce
  • 10 ounces BBQ Sauce
  1. Cut each rack into thirds, or whatever size will comfortably fit to layer in your slow-cooker.
  2. Combine your spices and pat into each section of rib.
  3. Place a section of rib in the bottom of the slow-cooker and splash with a teaspoon of the Worcestershire sauce and cover with a a bit of the BBQ sauce.
  4. Repeat with each section of ribs. I had to pile mine up high and then place one section on either side to get them all to fit.
  5. Pour the rest of the BBQ sauce in the slow cooker, retaining two ounces for later.
  6. Cook on low for 8 hours, or high for 4 hours.
  7. - You can be done here, and just enjoy your delicious meat, OR continue with the next steps.
  8. Heat oven to 400 degrees.
  9. Section each rib individually and place on a foil lined baking tray.
  10. Brush each rib with the remaining BBQ sauce and bake in the oven for 15 minutes.
  11. Serve warm and enjoy!

Finishing them in the oven is not required, but it gives the ribs that traditional wonderful sticky finish.

slow cooker bbq pork ribs 2

These are sure to please.

Chinese Barbecue Spare Ribs

Chinese Barbecue Spare Ribs

We did a little dim sum night for our most recent Qwerty dinner which consisted of Soup Dumplings, rice, and these tangy sweet ribs.


Post marinating, pre oven.

I was a little nervous about how they would turn out, but the unanimous opinion was that they were delicious!


Slathered in marinade!

So delicious, that these were the only two pictures I managed to get before we consumed them all.

This recipe is super easy, very little active work, light on clean up, and a great result.

Chinese Style Barbecue Spare Ribs
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Cook time
Total time
Serves: 4
  • 4 pound pork spare ribs
  • 2½ ounces Chinese barbecue spice mix
  • 8½ ounces Hoisin sauce
  • 2 tablespoons soy sauce
  • 2 teaspoons powdered ginger or 1 tablespoon fresh grated ginger
  • 1 tablespoon sesame seed oil
  • ⅓ cup honey
  1. Cut up spare ribs into individual pieces and place in a large bowl with all other ingredients.
  2. Mix until the ribs are completely coated.
  3. Place into plastic bags, or cover bowl with plastic wrap, and refrigerate for at least 12 hours (overnight) or up to 72 hours (3 days).
  4. Once the ribs have finished marinating, preheat the oven to 350 degrees and cover a large pan completely with tin foil and place a wire rack on top.
  5. Arrange the ribs on top of the rack in a single layer and reserve any extra sauce.
  6. Cover the ribs with tin foil and bake in the oven for 1 hour.
  7. After the hour, remove the top layer of foil and brush the ribs with the reserved sauce and return to the oven for another 20 minutes.
  8. Remove from the oven and let sit for 15 minutes, and then serve while still warm.


Pulled Pork Chronicles Bonus: Tater Tot Casserole

Pulled Pork Chronicles Bonus: Tater Tot Casserole

Remember that time I had WAY TOO MUCH pulled pork on my hands? (Pro-tip: you can NEVER have too much pulled pork). (Basic Slow Cooker Pulled Pork |  Pulled Pork Enchiladas | BBQ Pulled Pork Pineapple Pizza) Crud, I used up all of my “Ps” with the name of that last recipe. 😉

I ended up making a casserole with some of the mountains of pulled pork we had left over. A gooey, funny-lookin’, unstructured mess of a casserole that got gobbled up FAST.


That’s a casserole face that only a mother/father could love. But it sure is tasty. Delicious tater tot and pulled pork casserole face.

It’s not low fat. Or gluten free. It’s not high in protein. Or low in carbs. This is just lazy, cheesy, delicious decadence with a touch of high school angst (tater tots make me think of cafeteria food). It comes together quickly and easily and can sit in your freezer waiting for its moment to shine (if you’re a plan ahead type).


Behold how the cheese glistens, eager to welcome you into its gooey goodness!

Imagine you’ve just trudged in from your agonizingly boring day job and just want some comfort food. Preheat your oven, throw some stuff into a mixing bowl, transfer to a casserole dish, wave your magic wand and BAM. Delicious flavors IN YOUR FACE.


Go ahead, try it out!

Pulled Pork Chronicles Bonus: Tater Tot Casserole
Prep time
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Total time
A delicious mess of a casserole featuring baked beans, pulled pork, cheese, and tater tots.
Recipe type: Casserole
Serves: 4-6
  • 1 can baked beans
  • Frozen tater tots
  • 2½ cups Shredded cheese (I used cheddar and added a couple of slices of Velveeta over the top of the whole thing, but anything would work great. Monterey Jack. Mozzarella. Heck, mix your cheeses. Go wild!)
  • 3 cups pulled pork
  • 1 cup BBQ sauce (if your pork doesn't already have some kind of sauce mixed in).
  • Can of cream of chicken soup
  • 1 onion, chopped
  • Optional tablespoon of Sriracha
  1. Preheat your oven to 375.
  2. Put everything except the tater tots, ½ cup of cheese, and the baked beans together in a bowl and mix well.
  3. Line your casserole dish with the baked beans.
  4. Sprinkle on the pulled pork/cheese/onion mix.
  5. Line the top with one layer of tater tots (I lined them all up, but you can just dump a single layer on if you're feeling unmotivated).
  6. Bake for about 30 minutes or until the tater tots start to get crispy.
  7. Remove from oven, sprinkle with last half cup cheese (and Velveeta slices, if you are so inclined) and put back into the oven for about 5 minutes (or until the wonderful, amazing cheese melts).
  8. Devour. Probably in a bowl, 'cause this thing is kinda sloppy. Delicious sloppy.





The Pulled Pork Chronicles: Part 3

The Pulled Pork Chronicles: Part 3


Someday I’ll figure out a way to photograph enchiladas so that they look like less of a gooey mess and more like the cheesy, flavorful deliciousness they are. Today was clearly not that day.

Anyhoo – we’ve discussed how to make a lot of generic pulled pork to put into a million and one dishes (including this BBQ pork and pineapple pizza), so now we’re going to talk about how to make AMAZING pulled pork enchiladas.

Clearly, you gotta start with the generic pulled pork recipe. Then you get to bond with some of the messiest prep I’ve dealt with in ages. Finally, you eat these stunningly tasty enchiladas and fall into a food coma.


The sooner we get to cooking, the sooner you can get to eating. Let’s go!

BBQ Pork Enchiladas
Prep time
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Total time
Recipe type: Enchiladas
Cuisine: Faux Mexican
Serves: 4-6
  • - Two cups pulled pork
  • - 2½ cups salsa verde
  • - 1½ cups sour cream
  • - 10 medium tortillas
  • - 2 cups shredded Monterey Jack Cheese
  • - Plastic gloves (optional)
  1. - Preheat oven to 325 degrees Fahrenheit.
  2. - Mix ½ cup of the salsa verde into the pulled pork.
  3. - In a separate bowl, mix together the remaining salsa verde and 1 cup of the sour cream.
  4. - Carefully wrap the tortillas up in a lightly damp paper towel and microwave for about 40 seconds or until nicely warm.
  5. - Spread ½ cup of the salsa/sour cream mixture evenly across the bottom of a 9" x 13" casserole dish.
  6. - This is when you'll want to don the gloves if you have them.
  7. - Take a single tortillas and carefully dip it into the remaining salsa/sour cream combo. .Make sure to coat both sides fully and evenly. (See why I said this was messy?!)
  8. - Now fill the tortilla down the middle with pulled pork and a sprinkling of cheese.
  9. - Roll it up and place it seam side down in the pan.
  10. - Repeat until you run out of tortillas.
  11. - Pour remaining salsa/sour cream sauce over the top and sprinkle with the remaining cheese.
  12. - Bake for 30 minutes and serve with remaining sour cream.
  13. - Enjoy!

The Pulled Pork Chronicles: Part 2

The Pulled Pork Chronicles: Part 2

Once I made all ninety billion pounds of the basic pulled pork, I needed to use it before it spoiled (I didn’t really want to freeze it – something about the challenge was exciting for me). 🙂


On the agenda: BBQ Pork Pizza.


Thankfully it was quite simple and the homemade crust came together quickly, as usual.

Here’s a bonus photo of Cheeto dreaming of pizza.


Hope you enjoy it!

First, make your thin crust pizza dough:

Basic Thin Crust Pizza Dough
Prep time
Total time
Serves: 3-4
  • ¾ cup hot water
  • 1 teaspoon instant yeast
  • 1½ teaspoons salt
  • 2 cups all purpose flour
  • Parchment paper
  1. Combine yeast and warm water in a medium-sized mixing bowl.
  2. Add 1½ teaspoons of salt, two cups of flour, and knead until smooth (about 5-8 minutes).
  3. Cover and set aside.

Next, assemble your pizza:
BBQ Pork Pizza
Prep time
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Total time
Serves: 3-4
  • ½ green bell pepper, chopped
  • ½ onion, thinly sliced
  • 1 can pineapple chunks, drained
  • ¾ cup shredded mozzarella
  • ¾ cup shredded cheddar
  • 1 cup shredded, pulled pork
  • ½ cup of your favorite pre-made bbq sauce
  1. Preheat your oven to 500 degrees.
  2. Cut dough into two equal halves and roll out into 2 large disks ¼ inches thick.
  3. Move dough to separate baking sheets.
  4. In a separate small bowl, mix ¼ cup of the bbq sauce in with your pulled pork.
  5. Paint the pizza dough with the remaining bbq sauce.
  6. Sprinkle cheese evenly over the dough.
  7. Sprinkle pork, onion, bell pepper, and pineapple chunks evenly over the pizzas.
  8. Bake for 10-15 minutes, or until the dough is done.
  9. Serve & enjoy!


The Pulled Pork Chronicles: Part 1

The Pulled Pork Chronicles: Part 1

So, we had about 6 pounds of pork “shoulder” sitting in our freezer for heaven knows how long. I remember buying it specifically to make Hoisin BBQ Pork Sliders, but it turned out one of the hosts of the potluck I was attending was also planning on making pulled pork. I stuffed the thing in the freezer and nearly forgot about it, until an ice cream run left me hurting for storage space.

I figured making a generic pulled pork would be versatile, and WOW, was it ever. We stretched the pulled pork for five days worth of meals and could have probably frozen some of it for quick/convenient reheated meals for later.

The below is the base recipe I used to make the pork, and with it I ended up making:

You’d think I’d get sick of all of the pork, but because I kept the original seasoning so simple, I was able to add sauces and flavoring for each dish to keep things interesting.

This is what the enchiladas ended up looking like (they were so ooey gooey yummy!):


And here’s the pizza:


Hope you enjoy!

Basic Slow-Cooker Pulled Pork
Prep time
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Total time
Serves: 10-20
  • 1 Crockpot liner
  • 4-6 pounds bone-in pork shoulder
  • Two yellow onions, chopped
  • 1 cup chicken broth
  • 4 Tablespoons squeeze bottle garlic
  • 1 Tablespoon brown sugar
  • 1 Tablespoon salt
  • 1 Teaspoon Cumin
  • 2 Tablespoons Chili powder
  • ½ Teaspoon Cinnamon
  1. Line your Crockpot
  2. Spread the chopped onions evenly over the bottom of the pot
  3. Pour in the chicken broth
  4. Gently stir in the squeeze bottle garlic
  5. Mix the remaining spices together in a medium bowl
  6. Carefully pat the pork shoulder dry
  7. Rub the pork all over with the spice mix
  8. Place meat in the slow cooker and cook on low for 10 hours (or overnight) on low
  9. Shred with a fork, remove the bones, and add to any of your favorite pulled pork dishes!

Recipes from a Hat: Roast Pork Filet Filled w/ Cream Cheese & Apple in Fruity Ale Au Jus

Recipes from a Hat: Roast Pork Filet Filled w/ Cream Cheese & Apple in Fruity Ale Au Jus

I’ve been collecting recipes for a long, long time. I cut them out of magazines and newspapers with every intention of using them, but I never do!

They’ll collect dust no longer though, I will start randomly selecting one of my many recipes in order to challenge myself and break outside the norm.

This week I pulled a recipe that I cut out of a take out menu almost 8-9 years ago from Prescott Brewing Company in Arizona. On closer inspection it looks like they got the recipe from here.

I don’t blame them, this recipe looked delicious and it’s always fun to put alcohol in things.

Now the rules are I have to follow the recipe as-is, and then I’ll let you know how it went, whether I liked it, and if I have any suggestions.


I used a Pyramid Apricot Ale for the beer and I included the optional honey in the au jus.


I enjoyed this recipe, it was easy and simple to make, however it didn’t have quite the impact I was hoping for. It was, just okay, not great; it was a little too bland.



There was too much filling left over after stuffing the pork, I would suggest using only 4-5 oz of cream cheese and half a large apple, or a whole small apple.

Since things ended up a little bland I would also suggest seasoning the filling. I think next time I’ll finely mince about two teaspoons of the sage and include it in the cream cheese along with maybe a teaspoon of garlic powder.

This recipe has potential, it’s just not quite there yet.

Final Review:

3 Stars (3 / 5)

Easy and simple. Tasty, though a little bland. Would make again with just a few adjustments.