When the summer heat settles over the fields and nobody wants to stand over a hot stove, a slow cooker supper like this is a blessing. This kind of simple meal reminds me of the practical cooking so many Midwestern home cooks have always relied on: a few pantry staples, an economical cut of meat, and enough time to let supper take care of itself. Pork rib tips turn tender and richly flavored as they simmer in a sweet-savory sauce, giving you a hearty meal with hardly any fuss.
Serve these rib tips with plain white rice, buttered egg noodles, mashed potatoes, or a chunk of good bread to catch every bit of sauce. For something lighter in hot weather, add coleslaw, sliced tomatoes, green beans, or sweet corn on the cob. A tall glass of iced tea or lemonade fits right in alongside this easy family-style supper.
5-Ingredient Slow Cooker Summer Heatwave Supper
Servings: 6
Ingredients
3 pounds raw pork rib tips
1 cup bright orange puree such as canned pumpkin or sweet potato puree
1 cup barbecue sauce
1 medium onion, sliced
1 teaspoon salt
Directions
1. Scatter the sliced onion in the bottom of the slow cooker, then add the raw pork rib tips on top.
2. In a bowl, stir together the orange puree, barbecue sauce, and salt until smooth.
3. Pour the sauce over the rib tips, cover, and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the pork is very tender.
4. Gently stir once near the end if you like, then serve the rib tips hot with plenty of sauce spooned over the top.
Variations & Tips
Use sweet potato puree: If you have sweet potato puree on hand, it makes a fine stand-in and brings a gentle sweetness that pairs beautifully with pork. It also gives the sauce a lovely rich color.
Add a little tang: A spoonful of apple cider vinegar stirred into the sauce can brighten the whole dish without adding much work. That little touch helps balance the sweetness of the sauce.
Finish under the broiler: For slightly crisp edges, transfer the cooked rib tips to a sheet pan and broil them for 3 to 5 minutes before serving. Spoon the slow cooker sauce back over the top afterward.
Make it stretch: If you're feeding a bigger table, serve the rib tips over rice or mashed potatoes and put out a generous bowl of slaw or corn. That old-fashioned way of stretching a main dish still works wonderfully.
Storage tip: Leftovers keep well in the refrigerator for up to 3 days and often taste even better the next day. Reheat gently on the stove or in the microwave with an extra spoonful of water if the sauce has thickened too much.