Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

Dinner Tonight: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

For Breakfast this morning I Scrambled a Couple of Eggs, heated up a couple of Johnsonville Turkey Sausage Patties, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. Sunny and 50 degrees outside! Not bad weather for January. After Breakfast went McDonald’s to pick up Breakfast for Mom. I’m preparing Crock Pot Ribs for Dinner so I got those on early today. Then it house cleaning today. Dusted, Vacuumed, and did a load of laundry. Tonight its Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Light).



Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon the aroma of the Ribs and BBQ Sauce start to fill the air!


After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just
slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.



For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Light Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.











Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The

ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.


Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. The shortest bones are typically only about 3 in (7.6 cm) and the longest is usually about 6 in (15 cm), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”.

https://en.wikipedia.org/wiki/Pork_ribs