After a long day at school, the last thing I want to do is cook. Unfortunately, one of the first questions I’ll likely hear from my husband is “What’s for supper?” Freezer meals have become one of my “quick fixes” to serving a great meal with little effort on my part. What’s even better? Leftovers to pack up for lunch the next day!
Tasty Crock-pot Ribs
With its blend of tangy, sweet and a little kick these ribs are sure to please! I like to serve it up over rice. Serves: 2 – 4
1 – 1 1/2 lbs boneless country style pork ribs
1/3 cup celery; chopped
2/3 cup onion; chopped
1/8 cup green bell pepper; chopped
1/3 cup ketchup
1/8 cup yellow mustard
1/3 cup barbecue sauce
1 tablespoon cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic salt
1/2 can diced tomatoes
Dump all ingredients into:
- freezer bag: if combining ingredients ahead of time for a meal in the future. Zip bag closed, making sure to get out as much air as possible. Freeze.
- crock-pot: if making to serve later that day.
The day before you want to serve your meal, take one bag of ribs out of the freezer and move to the refrigerator to thaw. The next morning after your bag has thawed, dump contents of bag into the crock-pot. Set on low and let cook for 6 – 8 hours. Enjoy!
- I like to make more than one freezer meal at a time often doubling or quadrupling a recipe. You can make an assembly line by opening up each of the bags and dumping the required amount of each ingredients to every bag.
- The easiest way to label the freezer bag is to do it BEFORE you fill it.
- Freeze your bags lying flat first. This way you can maximize space in your freezer by stacking them later.
- It’s a good idea to put your bag on a pan when it goes into the refrigerator to thaw…just in case you have a hole.
Have you tried freezer cooking? What’s your favorite way to cook up ribs?