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.

Wednesday, April 5, 2017


3 lbs lean pork spareribs

2 tbsp canola oil
1 tsp salt
1/4 tsp black pepper
1 can (28-oz) tomatoes
3 stalks celery, chopped
1 medium green bell pepper, chopped
1 medium yellow onion, chopped
3 tbsp cold water
2 tbsp cornstarch
Hot cooked rice for serving

Cut ribs into serving size pieces and brown in a skillet with canola oil; transfer to the crockpot or slow cooker and sprinkle with the salt and pepper.  Stir in the undrained tomatoes, celery, bell pepper, and onion.  Place lid on cooker and cook on high setting for 4 hours or low setting 8 to 10 hours.

Remove the ribs from the cooker and skim any excess fat from the juices.  Blend the old water into the cornstarch until smooth.  Stir the mixture into the sauce in the cooker.  Cook on high while stirring until the sauce is thickened and bubbly.  Serve over the rice, if desired.

Yield: 4 servings.

Note: File Photo

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