Good Morning America Recipes

Stephanie O'Dea's Slow Cooker Barbeque Menu

Dig Into These Delicious Barbeque Dishes

GMA Recipes Dinner
Difficulty: Easy
Cook Time: min

I have a confession. I'm terrified of the outdoor grill. I've been shown numerous times how to light it, and we have one of those (semi) fancy ones where it turns on pretty much the same as an inside gas range.

It still freaks me out. I have visions of the curly pipe thingy unhooking and snaking around with gas spewing out flames the way the surfers sprayed fire during the gas station scene in Point Break. Not rational, I know. I've never been a very rational person.

But that's okay! You can make an entire "barbequed" meal inside, in your slow cookers---and you'll have plenty of time to (huddle in a corner in the fetal position) play in the yard, attend to guests, or run errands while your meal cooks unattended.


  • For the ribs:
  • 3-5 pounds beef or pork baby back ribs
  • 1 (16-ounce) bottle prepared barbecue sauce
  • 1 onion, diced
  • 8 cloves of garlic, smashed and chopped
  • 2 green onions, diced
  • For the sweet potatoes:
  • 2 large sweet potatoes, washed well
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • aluminum foil
  • 2 limes, quartered (for serving)
  • For the corn:
  • 2 ears of corn, shucked
  • aluminum foil
  • 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.

    Recipe Summary

    Main Ingredients: ribs, corn, sweet potatoes

    Course: Dinner

    More Info: Kids Friendly, Wheat/Gluten Free

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