Indoor Barbecue

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Laura South
Slow Cooking on the Run
Indoor Barbecue Chicken and Ribs

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I have a confession to make: Last week’s Slow Cooking on the Run recipes that I prepared turned out terrible!  I thought I would try a dessert, so attempted rice pudding.  I boiled the raisins in sugar and wine until they were plump, then added rice, spices, eggs and evaporated milk.  I thought I had created a terrific dessert that I couldn’t wait to share with you, but the rice was hard and the pudding was blah and boring!  If you have a recipe for a dessert that you would like me to try, please e-mail me at  I look forward to hearing from you!


Next, I thought I would surprise you with a tasty chicken tarragon recipe that has artichoke hearts and capers.  The flavor of this dish was excellent, but the texture left something to be desired.  After I perfect the recipe, I will gladly share my revised version of it with you!


Finally, on my third slow-cooking attempt of the week, I made something truly delicious.  I prepared savory, slow cooked, fall-off-the bone baby back ribs, country ribs and some chicken in my Rival Crock-Pot BBQ Pit.  The Rival Crock-Pot BBQ Pit prepares authentic barbecue indoors and just sits on your countertop.  Like a traditional slow cooker, you place your favorite meat in the stoneware, turn it on while you work, and it will slow cook any meat to juicy perfection. In the Rival Crock-Pot BBQ Pit, you can roast two whole chickens, a large beef brisket or up to three tri-tip roasts.  There may be other brands on the market that do the same thing, so if you love barbecue for all times of the year, I would definitely look into getting one.  I love mine and think it’s worth the investment.  If you have one of these, be sure to try the recipe below; I know you and your family will enjoy it!


Barbecue Chicken and Ribs


  • 1 rack baby back ribs
  • 3 or 4 country-style ribs
  • 2 chicken breasts
  • 1-2 tablespoons McCormick’s Montreal Steak Seasoning
  • 1 tablespoon Wild Bill’s Spicy Seasoning Mix
  • 1 tablespoons onion powder
  • 1 tablespoon garlic salt
  • 1 teaspoon cayenne pepper 

Sprinkle the meat with your favorite seasonings or use the ones I’ve listed above.  Place meats in the Rival Crock-Pot BBQ Pit and cook on low for 8-10 hours.  One hour prior to serving, baste all sides of the meat with your favorite barbecue sauce.  I like to buy a barbecue sauce that is on sale and mix it with a half-cup of ketchup, 2 tablespoons Worcestershire sauce, 1-2 tablespoons of sugar and a few spices (listed above) to taste  I serve the meats with baked potatoes and canned baked beans.  It’s great, no-fuss barbecue any time of the year! 

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