Crockpot BBQ Ribs

These ribs may not be photogenic, but they taste amazing. The trick is the final step – cooking them under the broiler while basting them with sauce. This gives them a nice crust on top and seals in all of the juice and flavor.

If you love ribs but don’t have hours to spend smoking them on the grill, this is the recipe for you. Throw them in the crockpot in the morning and eat them when you get home! Don’t tell, but I have been known to even skip the seasoning rub and only cook them in sauce to serve them straight out of the crockpot without the step under the broiler. The recipe still works. But for best results and flavor, take the time for both. Trust me. You won’t be sorry.

The Potato cakes are an old left-over-mashed-potato-trick both my mom and my hubby’s grandmother used. For these I used about 1-1/2 cup left over smashed red potatoes with 1/4 cup gluten free flour, 2 tbsp (approx) almond milk, salt, pepper and garlic powder to taste. I cooked them in a hot skillet with 1 tbsp grass fed butter. If you aren’t opposed to Dairy, add a 1/4 cup of shredded cheese. Yum.

This recipe can be doubled easily. I have done it for company. Just use 2 packages and and make a second row of ribs in the crockpot.