Slow Cooker Spiced Baby Back Ribs with Simple Mac and Cheese and Sauteed Green Beans

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Who has time to make ‘fall off the bone’ ribs on a weeknight? You! The secret to these ribs is broiling them before you put them in the slow cooker; so don’t skip that step. And keep a close eye on them under the broiler. The sugar will start to caramelize and can go from great to charred in a matter of seconds. Round out your down-home meal with simple creamy mac and cheese and crisp sautéed green beans. I can’t think of a better way to celebrate Friday!

Slow Cooker Spiced Baby Back Ribs

SERVINGS : 4 PEOPLE COOK TIME : HOURS PREP TIME :  MINUTES

INGREDIENTS

  • 2 pounds baby back ribs
  • 1/4 cup brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon thyme
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder

DIRECTIONS

  1. Preheat oven to broil.
  2. Combine dry ingredients in a small bowl.
  3. Line a rimmed baking sheet with foil.
  4. Cut slab into two or more pieces that will fit in the bowl on the slow cooker.
  5. Place the ribs, meat side up on the foil lined baking sheet.
  6. Sprinkle with seasoning and transfer to the top rack of the oven.
  7. Broil 5-8 minutes – watching carefully (the sugar with bubble and smoke.) When they are brown and the sugar begins to caramelize, remove from the oven.
  8. Transfer to the slow cooker, meat side up, and cook on low for 7 hours. Do not add any additional liquid.
  9. Remove from slow cooker and cut into individual ribs.

Nutritional Information

Serving Size 239g Calories 545 Fat 27 Sat Fat 11 Sodium 847 Carbs 9 Sugars 9 Fiber 0 Protein 60.

Easy Mac and Cheese

SERVINGS : 6 PEOPLE PREP TIME :  MINUTES

INGREDIENTS

  • 1 pound elbow noodles, or mini shells
  • 6 oz Velveeta or Gouda
  • 1/2 cup cheddar cheese, shredded
  • 2 tablespoons half-and-half
  • 1/2 teaspoon kosher salt

DIRECTIONS

  1. In a large pot, boil 4 quarts water.
  2. Add noodles and cook for about 8-10 minutes.
  3. Drain and return to pot.
  4. Grate cheeses over the hot pasta. Add cream and salt, and mix to combine. To thin, add a little more cream.
  5. Serve hot – as it cools it gets sticky.

Nutritional Information

Serving Size 89g Calories 304 Fat 8.3 Carbs 43 Fiber 6 Protein 14.

Sautéed Green Beans

SERVINGS : 4 PEOPLE PREP TIME :  MINUTES

INGREDIENTS

  • 1 pound green beans, trimmed
  • 1 tablespoon olive oil
  • kosher salt and pepper, to taste

DIRECTIONS

  1. Heat olive oil in a heavy skillet until it begins to shimmer.
  2. Add green beans and let cook until lightly browned and tender crisp.
  3. Season with salt and pepper.

Nutritional Information

Serving Size 117g Calories 65 Fat 3 Sat Fat 1 Sodium 7 Carbs 8 Sugars 1 Fiber 4 Protein 2.

NOTES

KID NOTE: The kids could not get enough mac and cheese!

VEGETARIAN TIP:  Instead of ribs serve roasted eggplant. Drizzle slices with olive oil, sprinkle with rosemary or herb of choice, and roast cut side down in a 425 degree oven for 45 minutes.

GLUTEN MODIFICATIONS: Use brown rice pasta.

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