Stephanie O'Dea's Slow Cooker Barbeque Menu

Ingredients

Cooking Directions

For the ribs:

Use at least a 6-quart slow cooker. In this recipe, you are going to cook three different dishes all in the same pot—and it couldn't be easier! If you have multiple slow cookers in the house, you can increase the amount of sweet potatoes and corn, and use a separate pot. It's your choice.

Put the ribs into the bottom of a large empty slow cooker. Add prepared barbecue sauce, diced onion, garlic, and green onions. Toss a bit with a large spoon to coat the ribs nicely with the sauce.

For the potatoes:

Scrub the skin of the sweet potatoes and be sure to remove any loose dirt. Pat dry potatoes, and prick the skin with a fork 4-6 times. In a small bowl, combine the dry spices: cumin, chili powder, kosher salt. Spread out a length of foil and place the potatoes inside. Rub the spice mixture all over the outside of the potatoes, and then wrap the foil around to fully seal each potato. Plop into the pot, on top of the ribs.

For the corn:

Shuck and wash each ear of corn and wrap with foil. Place those into your pot, nestled in with the potatoes.

Cover and cook on low for 7-8 hours, or until a knife inserts easily into the sweet potatoes and meat has reached desired tenderness.

Stephanie O'Dea is the New York Times best-selling author of the Make it Fast, Cook it Slow cookbooks.