Crockpot Ribs in a Tomato Port Sauce

February 12, 2010 - Written by Diana

Snow days are a good day to haul out the Crockpot.  With all of the shoveling and running in and out of the house, starting a meal in the Crockpot makes sense. Today I couldn’t get online with my day job right away, which meant I might need to work later to make up time.  I had Beef Short Ribs that I bought the other day waiting, and a bottle of port wine too.  I wanted my ribs to be fall off the bone tender, which requires quite a while of cooking time for ribs. This sauce is barbecuey, with a little tiny bit of heat.  If you like more heat, chop up the hot peppers and throw them in. We grew these peppers over the summer and froze them for later use. I threw them into the Crockpot whole and pulled them out so that no one got a mouthful of hot pepper, that would not be good, but a little bit of heat is a nice thing. When I served the ribs, I pulled all the meat and the veggies out into a glass pan, then I used a gravy skimmer to try and get only the sauce and not the fat.  I poured the sauce over the ribs and discarded the grease before serving the ribs.  I also made barley, and we plated the ribs and sauce on the barley, so that the barley sopped up some of the really delicious sauce. Thumbs up from my husband and son – and me too, it was soooo good.

Crockpot Ribs in a Tomato Port sauce      Ingredients:


Trim the ribs of fat, if you can without the ribs falling apart, sprinkle with a little flour, salt and pepper on all sides. In a skillet, heat up olive oil and sear the ribs on each side. Place Onions, tomatoes and garlic on the bottom of the Crockpot. Put the ribs in the Crockpot.  Add Port to the skillet and reduce to about 1/2, pour in beef broth and tomato paste.  Stir together until blended and pour into crock pot.  Add hot peppers, herbs and a little more salt and pepper.  Let sit in Crockpot for 6 hours on med/high, and 8 –10 hours on low. 

When ribs are tender and falling off the bone, pull out of Crockpot and place in a serving dish.  Using a gravy separator, or gravy skimmer, remove some of the sauce  to pour over the ribs in the serving dish. 

I think next time I will keep about a fourth of the sauce set aside and use it to pour over instead of using the Crockpot sauce and dealing with separating out the grease.