Crock Pot BBQ Rib Tips and Cauliflower Mash

Crock Pot BBQ Rib Tips and Cauliflower Mash

Hey all. Although Fall isn’t quite here yet in North Carolina, I thought I’d pull out the old crock pot and try out something new. Barbecue pork rib tips and cauliflower mash!

Crock pots are awesome. The whole idea of just throwing ingredients in, setting it, and forgetting it is probably one of the best things out there. This is especially true for those that have busy days and not enough time to spend working on a meal in the kitchen.

Well I saw a pack of these pork rib tips on sale at my local grocery

20160924_173301

and I grabbed out my crock pot.

 20160925_121015

I threw it in with some garlic powder, black pepper, and my mustard vinegar based barbecue sauce (see below for info).

20160925_121227

20160925_121250

Covered it, set it, and forgot it (not literally).

20160925_121326

After about 8 hours on low, it was falling off the bone with some gorgeous color on it.

20160925_193850

I served it up with some Cauliflower Mash (which I will post the recipe up soon) and it turned out to be the perfect complement to the rib tips.

bbq-rib-tips-and-cauliflower-mash

Served with a little extra sauce artfully placed, and there you have it.

Ingredients:

2 Lbs Pork Rib Tips

1 tbsp Garlic Powder

1 Tbsp Black Pepper

1/2 Cup BBQ Sauce of choice (I used a mix of mustard, Walden farms thick and spicy, and apple cider vinegar with info below)

Instructions:

  1. Spray inside of crock pot with non-stick cooking spray.
  2. Rub rib tips with garlic powder and black pepper.
  3. Put rib tips in crock pot and pour sauce over.
  4. Cover crock pot, set to low, and let cook for about 8 hours.
  5. After 8 hours, remove and drizzle rib tips with juices. Serve with a side of sauce.

Nutrition:

untitled

This nutrition information would only be accurate if you used the sauce mixture I did which equates to no extra calories or carbs.

A simple version for the sauce would be:

  1. 1/2 cup Mustard
  2. 1/2 cup Walden’s Thick and Spicy Barbecue Sauce
  3. 1/4 cup Apple Cider Vinegar

Hope you enjoyed the post! If you have any questions, comments, or concerns, please leave them below.

12 thoughts on “Crock Pot BBQ Rib Tips and Cauliflower Mash

  1. Wow, Pete, this sounds amazing! I’m going to have to try this recipe out for dinner sometime soon. I have used cauliflower as a rice substitute for stirfry but never thought of using it as a potato sub. My wife and I are always looking for new low-carb meals to cook. I look forward to trying this one out.

    1. I am so glad you like the recipe. The key to subbing cauliflower for potatoes and having a similar texture is by steaming the cauliflower. Good luck with the recipe!

  2. Wow, this looks awesome!! And so simple! I have a pressure cooker with slow cook available, do you think the settings would be the same? My mouth is watering to try it. I already use cauliflower as a sub for potatoes. Love it!

    1. That’s awesome that you already sub cauliflower for potatoes. This was my first go at it, and it turned out great. I believe most slow cookers will have a pretty comparable temperature range for the low, medium, and high setting. When in doubt though, I always think lowest and slowest is best for a slow cooker.

  3. Oh geez ribs are like my absolute favorite. Those look very tasty so I am going to try those out as soon as my mom gives me back my crock pot!

    She actually just borrowed it from me yesterday because she was uncertain if she wanted to buy one or not.

    I told her to borrow mine to see if she likes it and I promised her she will have bought one for herself before her next trip to me in a month!

    I just have some questions about cooking with a crock pot. I bought a slow cooker recipe book and I found almost every single recipe told me to add liquid of some sort. I tried a few of them and found it awful because it was like boiling the food. It didn’t taste nice at all.

    I then started doing it my own way without adding liquid and I found this worked beautifully with the natural juices from the food leaking out.

    I see you just added some mustard vinegar barbecue sauce but no other liquids to your ribs.

    What is your advice regarding adding liquids to a crock pot? Do you ever add water?

    1. Lynne you have some great questions and observations here. I am in the same camp as you in thinking that it is not necessary to add too many liquids to a crock pot with other meat. I think the beauty of the crock pot is the fact that the meats will slowly break down in their own juices. You are correct that I did not add any other liquids other than the the mustard/vinegar/bbq sauce. The rib tips have a good amount of juices and fat that help to break down and cook the meat wonderfully. Now a caveat to this would be if you were cooking something very lean like chicken breast or ground turkey, since these meats have very little intramuscular fat and liquids in them. They will still cook, but they usually won’t be as flavorful as something with some fat in it. For things that are lean I will usually add a little bit of liquid, broth, sauce, or something else to help infuse flavor into the meat. Aromatics and herbs are also another great way to add some flavor. On top of that, if you add vegetables like carrots, onions, etc, then the liquid from those veggies will help to infuse flavor as well. Hope this helps!

  4. Hi,
    Thanks for this tasty-looking recipe!Crock-pots have definitely made my life easier!I have to confess though that I’m not a big fan of cauliflower but will definitely give this a try and get back to you!

    1. Crock pots are a life saver for many busy people who don’t have time to spend in the kitchen making big elaborate meals. There are also plenty of other sides you could make other than the cauliflower mash, I just thought it’d be a great recipe to try out, and I personally that it was great. It definitely isn’t the same as mashed potatoes, but it’s a great substitution!

  5. I gotta ask Pete: how do you come up with these recipes man? You’re a master! And the fact that they are all low-carb: that’s just plain impressive.

    Have you found that using low card is actually the best way to shred fat? What kind of workout do you do?

    1. Ryan, the secret to my recipes is that I look at what’s cheap and on sale at the store, and put it all together. I’m very big on eating well on a budget, but still staying low carb at the same time, so that’s how I usually find what i’ll be cooking. In the end it’s also just figuring out what flavors go well together.

      In regards to my working out and losing fat, low carb is the only method I have found that works for me. A big part of it is that I am a big meat eater and that I love to cook, so it works out pretty well. For working out I am a big proponent of weight lifting/cross fit exercise. I will usually do a pair of body parts or a single body part each day of the week. I have also, however, been running a lot as I am training for a half marathon that will be coming up in November. I am by no means a runner, but it is another good way to get exercise and I know tons of people are huge fans. Hope this helps!

  6. Loved this article and recipes! Yum… and above all SOOOOOO EASY!!! I’m looking forward to trying this soon. Thank You for sharing! 🙂 Something I’m sure everyone in the house will love!
    Cary

    1. Hey Cary! I think the crock pot is really one of the easiest ways to cook something delicious. Everything turns into mouthwatering scrumptiousness, and it has never disappointed. Thanks for stopping by!

Leave a Reply

Your email address will not be published. Required fields are marked *