Crock Pot Pork Back Ribs w/ Baked Potato and Green Beans

July 6, 2014 at 5:15 PM | Posted in Crock Pot, greenbeans, JB's Fatboy Sauces and Rub, Pork, potatoes, ribs | Leave a comment
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Today’s Menu: Crock Pot Pork Back Ribs w/ Baked Potato and Green Beans

 

 

Crock Pot Pork Back Ribs 006
It’s been a very laid back Sunday around the house. Woke up starving this morning so I made a Breakfast Sandwich along with a cup of hot brewed Decaf Green Tea. Used a toasted Healthy Choice Multi-Grain English Muffin along with a fried slice of Turkey Spam, a slice of Sargento Ultra Thin Sharp Cheddar Cheese, and a (medium size) Scrambled Egg. A delicious way to start the day! Later got in an on-line Scrabble Tournament and that was about it for the afternoon. Yesterday Mom had stopped at the store and brought home some Pork Back Ribs si I knew what I would be preparing for dinner, Crock Pot Pork Back Ribs w/ Baked Potato and Green Beans.

 

 

 

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Mom had purchased the Ribs from Kroger. They always have some of the best top quality Pork, too bad their Beef isn’t as good! Last night before I went to bed I cut the Ribs in half, so they’ll fit in the Crock Pot, and put each half in a Hefty Gallon Plastic Bag then covered the Ribs in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot out, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray. Got the Ribs out of the fridge and the bags, discarded the Hefty Bags, and put the Ribs in the Crock Pot where I let them cook and simmer, on low, for about 8 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, intoxicating! After 8 hours their ready and now for the hard part of cooking them, getting them out whole without breaking them up! Their that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For all of us here, JB’s Fat Boy Sauces and Rubs can’t be beat. These Ribs are incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot no clean-up. Just wipe it down and store it for the next time.

 

 

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For one side I had the other half of the baked Potato from last night. I made Mom and Dad some Bob Evan’s Mashed Potatoes. Then I cooked up some fresh Green Beans, we purchased these at a farm out in Ross, Ohio. Then I baked a loaf of Pillsbury Rustic French Bread, I passed on the bread. For dessert later a slice of Mom’s Apple pie, it’s made with Splenda Sugar!

 

 

 

 

 

 

 

Pork Ribspork-back-ribs

 

Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.
Several different types of ribs are available, depending on the section of rib cage from which they are cut. Variation in the thickness of the meat and bone, as well as levels of fat in each cut, can alter the flavor and texture of the prepared dish. The inner surface of the rib cage is covered by a layer of connective tissue (pleura) that is difficult to cook tender; it is usually removed before marinating or cooking.

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