Monday, 21 June 2010

Crockpot Beer Ribs

Summer is officially here, and it's time to dust off the grill, tune up the air conditioners and break out the bathing suits. But don't pack your crockpot away just yet. There are plenty of slow cooker meals that will free up your days and provide a healthy, summertime meal for you and your family.


Summertime cooking doesn't have to involve lots of sticky, gooey barbecue sauce. This rib dinner gets its fabulous flavor from a simple ingredient--beer.Use your favorite brand, or try a variety of stouts and ales until you find the perfect flavor for your family.

To make this a meal, peel a few potatoes and cut into 2" pieces. Add to the crockpot when adding the beef. Shuck three to four ears of corn, and cut into 3-inch pieces. Sprinkle with salt and pepper. Add to the crockpot three hours before the end of the cooking process.

Crockpot Beer Ribs

2 lbs. country-style ribs
1 envelope dry onion soup mix
salt and pepper (to taste)
2 tbs vegetable oil
1 tbs brown sugar
1/4 tsp thyme
1 bay leaf
1 medium onion cut into 1/4" rings
12 ounces beer (I use Magic Hat)

Heat 2 tbs of vegetable oil in a heavy-bottomed skillet over medium heat. Season the ribs with salt and pepper. Add the ribs to the hot skillet and cook 2 to 3 minutes on each side, or until golden brown. Remove from the skillet.

Add the onion rings to the bottom of the crockpot, and top with the ribs. 

In a small bowl, mix the beer, brown sugar, soup mix and thyme. Pour over the ribs. Add bay leaf. Check for seasoning and add salt and pepper if necessary.

Cover and cook on high for 5 to 6 hours.

NOTE: If you do not have a crockpot, cook in a Dutch oven on low heat for 6 to 8 hours.

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