Our veggie focus this week with @davisnatrualproduce is potatoes! It really doesn't get much easier than this. Ribs and potatoes cook while you are away. Plan ahead for a bag of salad mix to round out your half a plate of veggies at dinner and you can have everything on your plate in about 5 minutes at the end of a busy day.
2–3 pounds pork ribs
Up to 2 pounds of potatoes
1 cup BBQ Sauce (we recommend G. Hughes Sugar Free BBQ Sauce)
1. Prepare the ribs; using a sharp knife, remove the membrane on the back and discard. Pat ribs dry. You may need to cut the ribs in half to get them to fit into your slow cooker. Coat ribs with BBQ sauce.
2. Place a large piece of aluminum foil down. Add the prepared ribs to the center of the foil.
Bring the shorter edges to the center, then fold them over each other to make a seam in the center. Fold in the edges to seal so that you create a packet. Repeat with the other half of the ribs if you cut your rack in half.
3. Place the foil packet in the slow cooker. Pierce the potatoes with a fork and add them to the slow cooker around or on top of the ribs.
4. Cook HIGH 3-4 hours or LOW 6-8.
If you don't have a CSA share, you can grab amazing, fresh, locally grown veggies from Davis Natural Produce 7 days a week at International Mountain Equipment in North Conway, and on Saturday at Tuckerman Brewery from 3pm to 7pm. All of their produce is grown in the Albany Town Forest behind Kennett Middle School.