Recipe: Slow Cooker Polynesian Pork Ribs

Estimated Cost:  $10.00

Prep Time:  15 minutes

Slow Cooker Time:  8 to 10 hours

Serves:  6

The culinary flavors of South Pacific cuisine have always been some of my favorites.  They are good on all sorts of food, but in my opinion they are best on pork.  This recipe will definitely let you impress your friends without putting a hurt on your wallet.

2 lbs. boneless country-style pork loin ribs
1 clove garlic, finely chopped (how to)
1 sm. onion, sliced
1 can (8 oz.) crushed pineapple in juice, undrained
3/4 cup ketchup
3 Tbs. brown sugar, tightly packed
3 Tbs. hoisin sauce
1 tsp. fresh ginger, grated (how to) OR 1/4 teaspoon of ground ginger
cooked rice

1. Place pork ribs, garlic and onion in slow cooker. Spoon about half of the pineapple with some of the juice over ribs. Reserve remaining pineapple and juice.

2. Cover; cook on LOW heat setting 8 to 10 hours.

3. About 35 minutes before serving, drain and discard cooking juices from slow cooker; wipe edge of slow cooker clean. In small bowl, mix ketchup, brown sugar, hoisin sauce, gingerroot and remaining pineapple with juice. Spoon or pour evenly over ribs. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until ribs are glazed. Serve with rice.

Mike’s comments:

With pork ribs being one of my “essential food groups” it’s safe to say I’ve prepared them countless ways. Polynesian Pork Ribs in the crock pot is one of my favorite ways. Try this recipe, I promise you won’t be disappointed.

Recipe Source: Betty Crocker Online Recipes

Recipe: Slow Cooker Baked Potato Bar

Estimated Cost:  $5.00 +

Prep Time:  15 minutes

Crock Pot Time:  7 hours

Serves:  6

With the A/C working overtime to fight the heat, cooking in the sweltering months of summer can be a challenge.  Here is an inexpensive, super-easy way to make a meal easily adapted to the tastes of all around the table.  And more importantly, one that will keep you from working over the hot range or oven in  the dog days of summer.

Crock Pot Baked Potatoes:
6 large baking potatoes
aluminum foil

Suggested Toppings:
frozen broccoli cuts, cooked
chunky salsa
shredded Cheddar cheese
sautéed mushrooms
crumbled cooked bacon
sour cream
chili
chopped fresh chives
Sriracha hot sauce
Old Bay horseradish mayonnaise
Quick and Easy Chicken Gravy

1. Wash potatoes; pierce each potato a couple times with fork. Wrap each potato in sheet of foil. Place in slow cooker.

2. Cover; cook on Low heat setting 7 to 8 hours. (If you have smaller potatoes, aim for 7 hours; for super large potatoes, aim for 8 hours.)

3. After potatoes are done, have fun topping your baked potatoes with a variety of toppings.

Mike’s comments:

Granted, we don’t always have the time to bake our potatoes this way. When we do, however, this is my favorite way. It couldn’t be easier, and they come out wonderfully.

What are some of your favorite baked spud toppings? Please share on the comments section of this recipe. I will add them as you share!

Recipe: Bourbon Franks

Estimated Cost:  $5.00

Prep Time:  5 minutes

Cook Time:  1 hour

Serves:  6-8

Yum Factor:  TBA

A Murphy family staple for as long back as I can remember.  Always a hit.

1 pkg. (14 oz.) Hillshire Farms Lit’l Smokies beef cocktail sausages
3/4 cup bourbon
1/2 cup ketchup
1/2 cup brown sugar
1 tsp. onion powder

1. Place all ingredients into a saucepan. Simmer one hour. Add more bourbon if liquid begins to dry out.

2. Serve hot!

Mike comment’s:

I like to double the recipe and prepare it in a crock pot. Simply follow the above recipe cooking in the crock pot on high for 1 1/2 hours. Switch to low and serve the franks in the crock pot, it will keep them warm for the party!