“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,


Crockpot Chili

These cold, wet days have put me in the mood for chili, and I’ve been on the look-out for a new recipe. One that is simple, crockpot ready, and not fiery-hot with spices.

I think I found it in the latest edition of Prevention Guide’s Slow Cooker Recipes. It got a two-thumbs-up last night at the dinner table. Enjoy!


2 tsp olive oil

1 lb. extra-lean ground beef

1 onion, chopped

1 green bell pepper, chopped

4 cloves garlic, minced

1 can (14-19 oz) no-salt-added red kidney beans, rinsed and drained

1 can (14.5 oz) fire-roasted diced tomatoes

1 Tbsp chili powder

2 tsp brown sugar

1 ½ tsp cumin

1 1/2 tsp dried oregano

½ tsp salt

¼ cup low-fat sour cream

Few Tbsp shredded Mexican cheese

Cornbread (optional)

Chopped jalapeno peppers (optional)

1. Heat oil in large skillet over medium-high heat. Add beef and cook, stirring occasionally, breaking up lumps, until no longer pink about 4 minutes. Cook until beef if browned, about 7 to 8 minutes.

2. Transfer to a 4- or 5-quart slow cooker and add onion, bell pepper, garlic, beans, tomatoes, chili powder, brown sugar, cumin, oregano, and salt. Cover and cook on high 3 to 3 ½ hours or on low 6 to 7 hours. Top with cheese, sour cream, and serve with cornbread, if desired.

 (4 servings/310 cal/31 gm protein/28 gm carb/8 gm fiber/8 gm fat/2.5 gm sat fat/602 mg sodium)

P.S. You’ll notice the picture above shows a whole bell pepper inside the crock—that’s because I don’t chop bell peppers into anything I cook or dear husband won’t eat it. I cook the whole pepper, let its juices eek out into the dish, then discard the pulp after the cooking time. Easy-peasy.

Lookin’ up,