The Real MVP on Game Day: The Slow Cooker!
Nothing quite screams fall like Aggie football and game day food. BBQ, wings, queso, Frito pie, jalapeño poppers, and any dip based in cream cheese, are staples that make up our cultural heritage as Texans. If you find yourself wanting to impress a crowd on game day, try out these fail-proof slow-cooker recipes. Let the slow-cooker do the heavy lifting as you bask in showers of compliments. Don’t blame us if afterwards you are volunteered to host every watch party.
Fifteen minutes of prep for ribs that your friends and relatives will fight over? These ribs are easy to make, flavorful, and so tender you will be making them over and over again! Check out this tried and true recipe and impress all of your game day guests.
Fall-Off-the-Bone BBQ Ribs
Makes 6-8 Servings
4 pounds baby back pork ribs
2 cups ketchup
1/2 cup molasses
1/2 cup brown sugar, packed
1/4 cup seedless blackberry preserves
1/3 cup apple cider vinegar
1 tablespoon reserved Spice Rub
1 tablespoon liquid smoke(optional but recommended)
1 1/2 tablespoons paprika
1 1/2 tablespoons packed brown sugar
2 teaspoons salt
2 teaspoons chili powder
2 teaspoons garlic powder
1 teaspoon ground chipotle pepper
1 teaspoon black pepper
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper (optional for more heat)
*Preheat oven to 400 degrees F
*Line a baking sheet with parchment paper. Set aside.
*Cut ribs into 6 sections then rinse and pat dry.
*In a medium bowl, whisk together Spice Rub ingredients. Remove 1 tablespoon Spice Rub to use in your barbecue sauce. Rub all remaining Spice Rub evenly over the meat then place ribs on prepared baking sheet. Bake ribs for 15 minutes ON EACH SIDE (30 minutes total) to sear meat.
*Meanwhile, add all of the Barbecue Sauce ingredients to a medium saucepan and gently simmer for 15 minutes, stirring occasionally. Remove 1 1/2 cups barbecue sauce and refrigerate to use after ribs are cooked.
*Spray slow-cooker with nonstick cooking spray then add a thin layer of remaining barbecue sauce, followed by ribs. Layer sauce and ribs until complete, tossing to ensure ribs are evenly coated in barbecue sauce.
*Cover and cook on high for 4-5 hours or on low for 7-9 hours. Rotate ribs once during cooking so they cook evenly. Cook time may vary between slow-cookers.
*When ribs are tender, remove from slow-cooker and brush with some Reserved Barbecue Sauce if desired or use sauce for dipping. Enjoy! (carlsbadcravings.com)
Southwestern Style Chili
Makes 6-8 Servings
1 white onion, chopped
1 green pepper, chopped
1 garlic clove, minced
1 lb ground beef
1/4 cup chili powder
1 tablespoon cumin
1/2 teaspoon garlic powder
1 teaspoon ground pepper
(3) 10 ounce jars of salsa, mild
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can sweet corn, drained
1 can green chilies, drained
Grated cheddar cheese, green onions, sour cream, bacon bits
*Add onion, green pepper, garlic, ground beef, chili powder, cumin, garlic powder, pepper, salsa, black beans, kidney beans, corn, and chilies to the Crock-Pot. Cook on low for 8-10 hours.
*Serve hot, add toppings, and enjoy! (recipesworthrepeating.com)