Slow Cooker Barbecued Ribs

3 lbs. Baby Back Pork Ribs (approximate weight)
3 cups Favorite Barbecue Sauce
3 tablespoons Brown Sugar (light or dark)
3 teaspoons Worcestershire Sauce
1 teaspoon Cayenne Pepper or up to 1 tablesppon to taste


1. Place slow cooker liner in the bottom of the slow cooker.


2. Trim fat off ribs, if necessary, and place ribs in the bottom of the slow cooker. You may need to cut the rack of ribs to allow to fit. In a medium bowl, mix barbecue sauce, sugar, Worcestershire and cayenne pepper, if desired. mix well. Set aside 3/4 cup of sauce and refrigerate. Pour the remaining sauce over the ribs and sprinkle generously with salt.


3. Cover and cook for 7-8 hours on low or on high for 3-4 hours.


4. Line a baking sheet with parchment paper.


5. When ribs are tender and the meat is falling off the bone, remove the ribs from the slow cooker and place on the baking sheet. Baste with the remaining sauce and broil until browned and crisping on the edges. (Can also grill instead of broil)


6. Cut and serve with any remaining sauce.

Chocolate Caramel Gooey Cake

1 box German Chocolate Cake Mix
1, 14 oz. can Sweetened Condensed Milk
1, 12oz. jar Caramel Sauce Ice Cream
1, 8 oz. Frozen Whipped Topping Thawed
3, 1.4 oz. Crushed Chocolate Covered English Toffee


1. Preheat oven to 350°. Grease and lightly flour a 13″x9″ baking dish.


2. Prepare cake according to box directions. Pour mix into prepared baking dish and bake according to box directions.


3. Cool cake in pan on wire rack.


4. Using handle of wooden spoon, poke holes in cake about 1 inch apart. Pour sweetened condensed milk over top. Pour caramel topping over top (can use 1/2 to full jar of caramel depending on desired sweetness.)


5. Spread w/ dessert topping.


6. Before serving, sprinkle crushed toffee over top.

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