Main Dishes

Slow Cooker Jalapeno-Molasses Pork Ribs & Mashed Sweet Potatoes


Quick & easy prep for a healthy one-pot meal full of flavor.

4 shallots, diced
1 jalapeno, diced
6 garlic cloves, minced or pressed
1 cup chicken broth or stock
1 cup molasses
1/2 cup apple cider vinegar
3 tablespoons Dijon mustard
1/2 teaspoon salt
1 teaspoon black pepper
Quart Jar
3 large sweet potatoes
Aluminum foil, enough to cover sweet potatoes individually
5 pounds country-style boneless pork ribs
Place shallots, jalapeno, garlic cloves, chicken broth, molasses, apple cider vinegar, Dijon mustard, salt and pepper in a quart jar. Twist the lid on securely, and shake vigorously until the molasses is fully incorporated. Let this mixture sit in the jar while you prepare the sweet potatoes and pork ribs. Scrub & rinse sweet potatoes. Wrap tightly in foil, and place in the bottom of a large slow cooker (5-quart size or larger). Arrange ribs on top of sweet potatoes. Shake the jar again, and pour the jalapeno-molasses mixture over the top of the pork. Cook on Low for 7-8 hours. When pork ribs are fully cooked, remove them to a platter and cover to keep warm. You may want to spoon some sauce over the tops of the ribs. Remove foil packets of sweet potatoes to a large platter. Open packets very carefully to avoid the hot steam. Slice lengthwise across each potato to make a long slit. Scoop out the insides of the sweet potatoes into a bowl. Add butter, salt and pepper to taste.


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