Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, June 29, 2012


2 racks baby back ribs
1 tbsp steak seasoning
1 cup favorite barbecue sauce
1 cup chili sauce
1 envelope (1-oz) dry onion soup mix
1/4 cup prepared yellow mustard
2 tbsp apple cider vinegar
1/2 cup molasses
1 fresh jalapeno pepper, seeded and diced*

Rinse ribs and pat dry.  Cut into portions.

Line a cookie sheet that has sides with heavy-duty foil and place ribs, meat side up, on the foil.  Rub the steak seasoning on the ribs and broil about 6-inches from the heat for approximately 10 minutes; turn and cook other side an additional 10 minutes.

While ribs are cooking, in a large bowl combine the barbecue sauce, chili sauce, onion soup mix, mustard, vinegar, molasses and jalapeno pepper together and mix well.  Dip the ribs into the sauce mixture and turn to coat.  Place coated ribs in the slow cooker or crockpot.  Pour any remaining sauce over the ribs in the pot.

Place lid on cooker and cook on low for 6 to 8 hours.

Before serving, strain the sauce and skim any fat away; serve with the ribs.  Have lots of napkins handy!!

*When handling jalapeno peppers wear gloves or be very careful.  You do not want to get into any cuts or scrapes on hands and do not rub face or eyes while working with jalapenos!  Be sure to remove all seeds as they are very hot!

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