BBQ Spare Ribs

In our column this week we are listing a few of our favorite slow cooker recipes. Some days can be very busy and leave you very little time to prepare supper. That’s where the slow cooker comes in. Just put your ingredients in a slow cooker and leave it cook, come back later to a delicious ready to enjoy meal!


BBQ Spare Ribs

3 lbs. spare ribs (pork)

2 T. butter or margarine

2 T. chopped onion

1 T. chopped green pepper

1 c. ketchup

1 tsp. salt

1 tsp. celery seed

2 T. brown sugar

2 T. lemon juice

2 tsp. dry mustard

1 c. water


Cut ribs into 6 servings. Preheat medium fry pan, add butter and brown spare ribs on both sides. Place ribs in crock pot. Add remaining ingredients. Cover and cook on low for 8 hours.

Double ingredients if you have more ribs.


Crock-Pot Chicken Ole Casserole

Yields: 8 servings

Prep Time: 15 min.

Cook Time: 4-5 hrs. on LOW


2 c. salsa

10.5 oz. can cream of mushroom soup

10.5 oz. can cream of chicken soup

8 oz. sour cream

1/4 c. chopped green onions

3 c. shredded or diced cooked chicken meat, breast meat preferred

2 c. shredded cheddar cheese

8 whole corn tortillas torn into pieces


In a medium mixing bowl, stir together the salsa, cream of mushroom soup, cream of chicken soup, sour cream and green onions until well combined.

In a 4 quart or larger slow cooker spoon a layer of the soup mixture into the bottom and spread evenly.

On top of the soup mixture add a layer of cooked chicken. Sprinkle a layer of cheddar cheese on top of the chicken. Add a layer of tortillas. Continue layering ingredients making sure to leave enough soup mixture for the top layer.

Cover and cook on LOW for 4 to 5 hours. Serve and enjoy!


Classic Chili

1 med. green pepper, chopped

2 med. onions, chopped

1/2 c. chopped celery

1 T. vegetable oil

1 lb. ground beef

1 lb. pork sausage

2 cans (28 oz. each) diced tomatoes, undrained

1 c. water

2 T. Worcestershire sauce

1 to 2 T. chili powder

1 tsp. garlic powder

1 tsp. dried oregano

1 tsp. salt

1/2 tsp. pepper

2 cans (16 oz each) kidney beans, rinsed and drained


Add all ingredients, except beans, to crockpot. Cover and cook on low for 10 hours. Break up ground beef and sausage and stir in beans. Cook for 15 minutes longer.


Slow-Cooker Pulled Pork

1 onion, finely chopped

3/4 c. ketchup

3 T. tomato paste

1/4 c. apple cider vinegar

1 tsp. paprika

1 tsp. garlic powder

1 tsp. mustard powder

1 tsp. cumin

1 (3- to 4-lb.) pork shoulder, trimmed of excess fat

Kosher salt

Freshly ground black pepper

Coleslaw, for serving

Buns, for serving


Combine onion, ketchup, tomato paste, apple cider vinegar and spices in the bowl of a slow cooker. Season pork shoulder all over with salt and pepper then add to slow cooker, covering it with ketchup mixture. Cover and cook until very tender (the meat should fall apart easily with a fork!), on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours.

Remove pork from slow cooker and transfer to bowl. Shred with two forks and toss with juices from the slow cooker. Serve on buns with coleslaw.


Slow Cooker Creamy Chicken Tortilla Soup Recipe

Yields: 6 servings

Prep Time: 5 min.

Cook Time: 7 hrs.


3 boneless skinless chicken breasts

2 c. chicken broth

1 can green chilies

2 c. frozen corn

2 T. taco seasoning

1 c. sour cream

4 c. cheddar cheese hand shredded

1/4 c. chopped cilantro, opt.

Tortilla strips or tortilla chips crushed


Place the chicken in the slow cooker. Top with the chicken broth, green chilies, corn, and taco seasoning. Cover and cook on low for 7 hours, or high for 4.

Remove the chicken, shred and return to the crock pot. Stir in the sour cream and the shredded cheese. Cover and cook until melted.

Serve with your favorite toppings, like tortilla strips, more cheese and cilantro.


Slow Cooker Chicken Tortellini Soup

 Prep Time: 10 min.

 Cook Time: 4 hrs.


1 onion diced

3 med. carrots peeled, halved & sliced

3 stalks celery sliced

1 lb. boneless, skinless chicken breasts

1 tsp. minced garlic

3/4 tsp. salt

1/2 tsp. pepper

1/2 tsp. dried thyme

1 tsp. dried parsley

6 c. chicken broth

1 (9 oz.) pkg. cheese tortellini

optional: chopped fresh parsley for garnish


Place the onion, carrots, celery, chicken breasts, garlic, salt, pepper, thyme, parsley and chicken broth in a slow cooker.

Cook for 3-4 hours on HIGH or 6-8 hours on LOW. Remove the chicken breasts and shred with two forks, then return to the soup.

Add the tortellini to the slow cooker and cook for 10-15 minutes more or until they are puffy and heated through.

Serve, garnished with parsley if desired.


 Quote of the Week:

“Darkness cannot drive out darkness; only light can do that. Hate cannot drive out hate; only love can do that.” 

~ Martin Luther King Jr.



The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

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