Summer Recipes: Ribs + Greens

 One of my favorite things to utilize during the summer months is the crockpot. For a long time, it was mainly a winter stable for me but upon realizing that you can cook awesome summer dishes in this a little vessel which creates zero heat in your air-conditioned home, my life in the kitchen  has totally changed! 

BBQ Ribs have always been  a favorite of mine in the summer months, but upon moving city and lacking a grill, the ribs seemed out of the question for quite a few years now.  

  we've got a watermelon and arugula salad with feta cheese to tie this lovely summer meal together. Plus, aside from the 6 to 7 hour wait (if you're cooking on HIGH),  this meal is super low maintenance and or requires very little prep and set up.

if you're prepping ahead of time, you can use one of my favorite homemade rubs and let it sit refrigerated until you're ready to start up your crockpot  


optional rub-  

.5 cups coffee grounds (fine ground) 

4Tbsp garlic powder  

2 pinches of crushed red pepper  


4Tbsp onion salt  

a pinch of cinnamon  




Crockpot base:  

1.25 cups ketchup

.5 cup of brown sugar  

.25 cups maple syrup

3 garlic cloves, quartered  

.5 cup chicken broth  

.25 cups water  

.25 cups soy sauce 

.25 cups Worcestershire sauce  

(optional) splash of bourbon  

Salt & pepper  


combine all ingredients in your crockpot. Add your pork ribs (I use baby back ribs) ,cover and cook on high until meat is tender and falling off the bone. 


2 cups arugula  

1 can chickpeas, rinsed well

watermelon, medium diced  (usually about 6 oz watermelon will do, but more watermelon never hurt anyone) 

fresh basil leaves, bruised  

feta cheese (about 1/2 cup) 

citrus vinaigrette  (see below) 

citrus vinaigrette:  

3 limes, juiced and zested


2 garlic cloves, roasted* and minced 

2TBSP white wine vinegar  

3TBSP honey