“Battle of the Blues” Crock-Pot Ribs

Duke versus Carolina. Is there another as-intense rivalry college-basketball rivalry anywhere?  This recipe comes from Prevention magazine’s “Slow Cooker Recipes” and is perfect for those game days when you’re ready for a hot meal but short on time.

These ribs are fall-off-the-bone tender . . .  serve with a side of slaw, and you’re set to enjoy some hoops. Enjoy!

Crock-Pot Ribs

*8 servings * Per serving: 313 cal./33 gm protein/16 gm carb/0 gm fiber/12 gm fat/3.5 gm sat fat/622 mg sodium


2 cloves garlic

1 cup ketsup

1/3 cup orange juice

3 tablespoons cider vinegar

2 tablespoons reduced-sodium soy sauce

2 tablespoons orange marmalade

2 tablespoons olive oil

2 tablespoons brown sugar

1 tablespoon chipotle chile powder

¼ teaspoon ground cumin

4 lb. country-style pork ribs ( I used pork loin ribs)

  1. Pulse garlic in food processor until chopped. Add ketsup, orange juice, vinegar, soy sauce, marmalade, oil, brown sugar, chipotle powder, and cumin. Process until smooth for sauce.
  2. Spread a few spoonfuls of sauce in the bottom of a lightly-oiled 4-quart or larger slow cooker. Cut meat into serving portions of 3 to 4 ribs. Stack in cooker. Pour any remaining sauce over ribs.
  3. Cover and cook on low 6 to 7 hours, or until meat is tender and starts to separate from bone. Serve with additional sauce, if desired.

Lookin’ up,