Hello blogging world! I’m back with a recipe that will knock your socks off! (Full recipe at bottom of post)
I’m sorry I haven’t posted in a while. I should have warned you lovely people about my summer hiatus. We visited five states in four weeks!
Here is a quick recap of my summer vacay through photo collages (thanks, PicMonkey!):
First, we spent the fourth of July in Kansas City-
Then we traveled to Wisconsin for a friend’s wedding and were able to see a few friends and family as well-
Next we went to St. Joseph, Michigan for a wedding-
After that, we headed to Minnesota for a fun family reunion, complete with horseback riding, bean bag tossin’, and potato sack races-
And finally, we finished in Iowa for a skication with friends and coworkers-
So that is my excuse for not being around to blog.
Now on to the main event. I am promising you the EASIEST and most DELICIOUS meal you could ever ask for on a busy weeknight! I give to you…
I absolutely love Crock Pots and I adore shopping for ingredients at Trader Joe’s. So any recipe where those two collide is a keeper for me. I’ve repeated this recipe at home enough (my husband scarfs it down like there’s no tomorrow) that I thought it was too good to keep to myself. I like to make this because it requires very little effort for a big amount of flavor. It looks super fancy too, in addition to being quick, so it lends itself very well to serving for guests. The main players in this meat and potato feast are pork loin baby back ribs and frozen mashed potato medallions, both from Trader Joe’s.
For the ribs, I just create a rub with brown sugar, salt, and pepper and completely cover the whole rack. Isn’t that Antipasto plate cute?? [Pier 1 Imports] 🙂
The most important part of any rib recipe is picking a good sauce. I love TJ’s Bold & Smoky Kansas City Style Barbecue Sauce. Place the ribs in the crock pot, meat side facing outward, and completely douse the ribs in barbecue sauce. I use about half the bottle.
Let the ribs cook in the crock pot on medium for 5 1/2 – 6 hours depending on how ‘done’ you like them. I have a 6 hour button on my crock pot, but I usually only let them go for 5 – 5 1/2 hours then, since it’s a high heat setting.
I love mashed potatoes but making them is such a hassle- all that peeling and intense smashing! Since I’m always crunched for time and don’t need that type of anger management therapy, I’ve just given up making them from scratch all together. You can see what I use for the mashed potato recipe below:
I only use about 22 medallions when making the potatoes for just my husband and I but you could definitely double my recipe if you need to serve more or just can’t get enough mashed potatoes! I then sprinkle some more parsley on everything and all over the plate to make it look as beautiful as it tastes.
Isn’t the result just gorgeous?? If you give this recipe a try, or try a variation of it, let me know how it goes and comment below!
Quick & Easy Gourmet Ribs and Potatoes from Trader Joe’s (Recipe by Katelynn Dorn)
-one rack of pork loin baby back ribs from Trader Joe’s
-TJ’s Bold & Smoky Kansas City Style Barbecue Sauce
Mashed Potato Ingredients:
-frozen bag of Trader Joe’s Mashed Potatoes
-1/4 cup fat free milk
-1 tbsp. butter
-3/4 tsp. minced garlic
-1 tsp. dried parsley flakes
- Rub the whole rack of ribs with brown sugar. Sprinkle with salt and pepper.
- Place the ribs in a crock pot, meat side facing outward. Completely cover the ribs in the barbecue sauce.
- Let the ribs cook on medium for six hours.
- During the ribs’ last fifteen minutes of cooking, start the potatoes. Place 20-25 frozen potato medallions in a medium sized pot over the stovetop on medium with the milk. Stir occasionally as the potatoes start to soften.
- Once the potatoes are nearly softened, stir in the butter, garlic, and parsley. Let potatoes finish softening.
- Serve the ribs with extra sauce and garnish both the finished ribs and potatoes with extra parsley. Enjoy.