The Big Game Day is almost here. Be sure and add these Slow Cooker Green Chile Baby Back Ribs to your Game Day menu! They are sure to be a winner.
Sports watching season has arrived at my house, in fact I don’t think it ever left. It seems to be one eternal round. One sport starts and another one ends. Anyone that knows the men in my life know they love their sports. I’m not much of a sports watcher but I watch enough to know that one of the most important sporting events of the year is coming soon and I know my boys will be watching. And whenever my boys watch a big sporting event, whether it be in person or on the TV, having some good things to eat near by is essential. I may not know much about sports but I can handle the food end of watching sports, no problem! For me, sports is all about the food.
Today I’ve joined with Old El Paso™ to put together the perfect recipe to spice up your Game Day. Slow Cooker Green Chile Baby Back Ribs will make everyone happy. The sports watchers will love because they are delicious and I love them because they are easy!
To start with, I headed to my neighborhood Albertson’s to pick up some Old El Paso taco seasoning and green chile enchilada sauce along with some fresh cilantro, jalepeno peppers, onion and some baby back ribs. Albertsons had everything I needed.
I love using my slow cooker for this recipe not only because it’s easy but you get tender, fall off the bones ribs when you cook them in the slow cooker. I used the Old El Paso taco seasoning as a rub for the ribs. Just sprinkle over both sides of the ribs and then pat it in.
Place the ribs in the slow cooker and cover with a mixture of the Old El Paso Green Chile Enchilada Sauce, onion, jalapeno, cilantro and some cumin. Then just let them cook away. I cooked them on high for about 5 hours. When the meat pulls away from the ribs, it’s ready to go.
I reserved some of the sauce to use to drizzle over the top of the ribs when I served them.
My boys love their ribs and I love how easy these are to prepare. Just slice in between each of the bones for individual ribs.
Another one of my favorites and one of the most popular posts here on the blog is for these CrockPot BBQ Ribs.
- 2 cans Old El Paso Green Chile Enchilada Sauce
- 1/2 yellow onion diced
- 1 jalapeno seeded and diced
- 1/2 C cilantro leaves
- 3 cloves garlic chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3-4 lbs. baby back ribs cut into two sections
- 1/2 tsp cumin
- 1 envelope Old El Paso taco seasoning
- Sprinkle taco seasoning over top and bottom of ribs and pat in.
- Place ribs into the slow cooker
- Mix together the enchilada sauce, onion, cilantro, garlic, salt, pepper and cumin.
- Pour over ribs.
- Cook on HIGH for 5-6 hours or Low for 7-8 hours or until meat is tender and begins to pull away and fall from the bones.
- During cooking time, baste with sauce if possible.
- Reserve leftover sauce to top ribs with.
This is a sponsored conversation written by me on behalf of Albertsons. The opinions and text are all mine.
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WOW!! I LOVE anything w/ green chiles. I think i will try this sauce on a pork roast. Thanks for sharing.
Theresa, It would be delicious on a pork roast.
What size slow cooker did you use? I am thinking of doubling the recipe. Would you do it in one large cooker & double everything or 2 smaller ones?
I use a 6 qt slow cooker. If you double it just make sure it doesn’t fill your crockpot more than 3/4 If you over fill it won’t cook evenly. I tend to do two smaller vs. one larger