Work has been kicking my butt recently but it’s about to ramp up. I am officially going full-time July 9th (I work about 35 hours a week right now) so wish my luck!
And side note – has everyone been watching the story of the flesh-eating bacteria? Crazy! That poor women and now there’s another lady who’s come up with a case of it. It seems like something from a horror story.
So quick post because I’m not going to lie, I’ve been getting up earlier and earlier to head in to work to try to get my stuff done and I’m pretty much exhausted.
But this is the perfect recipe to post for when you have no energy, no time, and you just want to get a dinner thrown together.
I’ve found that the problem with slow cooker meals (at least for me) is that they tend not to photo well and people who see it don’t realize how truly tasty a dish it.
Let me assure you, I was pleasantly surprised by how easy but how delicious this turned out.
As a bonus this dish is extremely budget friendly, using pantry staples a boneless pork country ribs which aren’t exactly an expensive cut of meat.
It’s not pictured but I kept the side pretty simple. I sautéed some red onion, zucchini, yellow squash and red pepper with some spices then lightly sprinkled with cheddar cheese and dinner was served!
- 1 Tbsp brown sugar
- 1 tsp sweet paprika
- ½ tsp smoked Spanish paprika
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ - ½ tsp cayenne
- ¼ tsp salt
- ¼ tsp black pepper
- 1 1/2 pounds lean boneless country style pork ribs
- 1 1/2 teaspoon Italian seasoning, crushed
- Salt and Pepper
- 1 medium onion, chopped
- 15 oz white kidney (cannellini) beans, rinsed and drained
- 1 14 1/2 ounce can Italian Classics Tomatoes
- 2 Tbsp chicken stock or water
- Rub the pork ribs all over with pork rub. Place into slow cooker.
- Place onions, beans and tomatoes over pork. Stir in Italian seasoning, salt and pepper then drizzle chicken stock or water over.
- Put lid on slow cooker and cook for 8 – 9 hours on low.