This past Friday, I made Pillsbury's "Slow-Cooker Country-Style Pork and Onions" and the ribs turned out so well that we both took seconds which is not a thing that happens very often.
That said, I have questions about the recipe and am not sure I'd make it quite the same way again. Was it necessary to precook the onions? For what purpose was I directed to flouring the ribs? No and none, I think. Next time, I'm inclined to throw the onion in raw and skip flouring the ribs. I'll just add the sage into the sauce mixture -- doubling the amount of sage -- and I might swap the broth out for beer.
Anyway, it's a completely simple and darned tasty throw-together slow cooker dish that I recommend you try. Even if it doesn't photograph well at 6 pm in my badly lit kitchen!
|Ribs topped with tender onions. See how the flour has come off the ribs where the onions touch them?|
|Ribs and onions covered in condensed French onion soup, gravy mix, and water.|