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Wednesday, January 14, 2015

Campers Can Take a Good--Natured Ribbing

Janet Groene's
Slow Cooker Pineapple Ribs and Beans

   An entire main dish cooks in the slow cooker while you enjoy the camping day. You'll want to pick up the ribs with your fingers, so have plenty of wet wipes on hand.

2 to 2 1/2 pounds baby back ribs
2 tablespoons brown sugar
1 teaspoon apple pie spice or pumpkin pie spice
20-ounce can pineapple tidbits, drained
2 cans, 20 ounces each, baked beans
2 tablespoons soy sauce
1/2 cup pineapple juice
Deli coleslaw(optional)

    Spray a 6-quart slow cooker. Cut ribs apart into twosomes. Put half  the ribs in the bottom of the cooker. Mix brown sugar and cinnamon and sprinkle half over the ribs. Top with pineapple and beans. Arrange remaining ribs over the top. Sprinkle with remaining sugar mixture. Drizzle with soy sauce and a half cup of the juice from the pineapple. Cover and cook on High 7 hours or Low for 10 hours. 
      To serve, use tongs to place ribs on plates. Add the pineapple-bean mixture and a dollop of deli coleslaw if you wish. Serves 4 to 6.

See more of Janet Groene's RV-ready recipes at

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