Easy BBQ Crockpot Boneless Pork Ribs w/ Red Beans & Rice
BBQ Crockpot Boneless Pork Ribs Recipe
OK folks, I’ve been asked to do some simpler recipes for new cooks out there. This pork rib recipe is basically dump and go, but is really delicious!
Ingredients
1 1/2 lbs. boneless pork ribs (Serves 3-4)
1 Tbls. olive oil
3-4 cloves garlic
3 green onions
1 bottle of BBQ sauce (your choice of brand & flavor)
Salt & pepper to taste
Directions
Step 1: Place boneless pork ribs in your crockpot. *Laurie’s Cooking Tip: I use a plastic liner for crockpots for easy clean up!
Step 2: Sprinkle with salt & pepper, drizzle olive oil over the meat and then place the garlic and onions on top. Cover with 3/4 bottle of BBQ sauce.
Step 3: Cover and cook on low for 8-10 hours until the meat basically falls apart.
Step 4: Remove meat from crockpot and serve with remaining BBQ sauce if desired.
*Laurie’s Meal Idea for Leftovers: If you have leftovers, this meat is great to use later in the week for pulled pork tacos! Simply add some pico and cheese (or whatever taco toppings you like) and serve with tortillas.
Red Beans & Rice Recipe
Ingredients
1 pound dry red kidney beans
2 tablespoons olive oil
1 green bell pepper, chopped
2 stalks celery, chopped
2 tablespoons minced garlic
1 onion, chopped
6 cups water
1 teaspoon Cajun seasoning
1 tablespoon dried parsley
2 bay leaves
¼ teaspoon dried sage
¼ teaspoons cayenne pepper
1 teaspoon dried thyme
¼ teaspoon dried oregano
2 cups white cooked rice
Directions
Step 1: Rinse the beans, place them in a large pot and cover with double the amount of water. Let the beans soak overnight at room temperature.
Step 2: Heat the olive oil in a skillet over medium heat then sauté the bell pepper, celery, garlic and onion, for 3-4 minutes. *Laurie’s Note: I am not a fan of bell peppers so I did not add them in my version.
Step 3: Drain and rinse the red beans, and add them to a large pot with 6 cups of cold water. Stir the cooked vegetables into the pot, then add the Cajun seasoning, parsley, bay leaves, sage, cayenne pepper, thyme and oregano.
Step 4: Bring to boil then reduce the heat to medium low and simmer, uncovered until the beans are tender and starting to thicken, for about 2½ hours. Stir the beans occasionally to prevent them sticking to the bottom of the pot.
Step 5: When the beans are soft, mash about a quarter of them against the side of the pot with the back of a wooden spoon. This gives the broth a nice thick creamy texture. Remove bay leaves.
Step 6: Stir beans and rice together (as seen here) or serve the red beans in a bowl, over some cooked rice.
*Laurie’s Shopping Tip: If you don’t have time to do your own red beans & rice, Vigo makes a pretty good version of this recipe:
