Wednesday, June 26, 2013

Chipotle Beef Ribs {Crock Pot Recipe}

I love using the crock pot, especially in the summer. That sounds weird, I know, since most people use their slow cookers the most for soups, stews and other hearty dishes in the dead of winter. But I appreciate not having to add more heat to the house when turning on the oven during the summer.

You'll keep your house cooler by using the crock pot, but this meal is still HOT, HOT, HOT!!! These are totally melt in your mouth, succulent beef ribs with just the right amount of spicy kick! I will encourage you immediately to double this recipe. You won't be able to get enough of these ribs, and any leftovers can be shredded and used for tacos, quesadillas, enchiladas, beef sandwiches, etc, you get the idea. Just double it. You'll be glad you did. (And it's not hard to double it - especially since all you do is dump everything into the slow cooker and turn it on! It couldn't be easier!)

Start (and end, ha!) by layering all the ingredients in your slow cooker - ribs, onion, garlic,

chipotle chilis and adobo sauce, tomato sauce, water,


salt and pepper. Cook on low for 7-8 hours until meat is tender. You'll want to serve these ribs with the accumulated sauce in the crock over rice or potatoes. Yum, yum, yum.

One year ago: Spice Rubbed Salmon with Cucumber Relish
Two years ago: Chicken with Zucchini and Mushrooms
Three years ago: Rhubarb Blueberry Muffins
Four years ago: Summer Pasta

Find more great ideas at Hearth and Soul, Cast Party Wednesday, Whatcha Whipped Up, What's Cooking, Wicked Good Wednesdays, What's Cooking Wednesdays, Full Plate Thursday, Thursday's Treasures, Foodie Friday, Food on Fridays, Foodie Friday (#2), Friday Flash Blog, TGIF.

Chipotle Beef Ribs

2 pounds boneless beef ribs, cut into 2-inch pieces
1 medium onion, chopped
2 cloves garlic, minced
3 Tbsp. tomato paste
1 Tbsp. chipotles in adobo sauce
1 tsp. cumin
1/4 cup water
1 tsp. salt
1/4 tsp. pepper

In a 4 to 6-quart crock pot, combine the ribs, onion, garlic, tomato paste, chipotles, cumin, water, salt and pepper. Cook on low for 7-8 hours. Remove from the crock pot and serve over rice or potatoes with the accumulated sauce in the crock pot.

1 comment:

  1. Oh looks wonderful. Crock pots are a life saver during the summer! Thanks for sharing on Foodie Friday


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