<p>Interesting thread. A lot of you have crock pots!</p>
<p>I have been wracking my brain. I don’t think we cook ANYTHING that truly has only four ingredients. But it doesn’t get any easier than the following recipe for ribs:</p>
<p>1-2 racks of pork ribs
1 cup soy sauce
2 cups pineapple juice
garlic powder (to taste) (I dunno quantities – maybe 1 tablespoon?)
Tabasco (or similar simple pepper sauce) (to taste; I use about 1/4 cup)
a roasting pan big enough to hold the ribs without overlapping too much</p>
<p>Put everything in the pan. Put the pan in the oven at 375 F.</p>
<p>Every hour or so turn the ribs over. If the pan dries out, add some more pineapple juice and soy sauce, but this happens rarely.</p>
<p>They’re done when they are nice and dark but not too dry, and you can feel that the bones are loose. About 2-1/2 hours for 1 rack, 3 hours for 2.</p>
<p>Serve with barbecue sauce if you like, but it’s unnecessary.</p>
<p>Kids can do this themselves, especially since they are much more likely to get home 2-1/2 hours before dinner than I. Mine have done it many times. It helps if you remind them (a) that spongey plastic thing under the ribs? – get rid of it before you start cooking, and (b) for crying out loud, turn them over once in a while and make certain they’re not burning.</p>
<p>Re the pork roast and soda: One Philadelphia restaurant, which was very fashionable at the dawn of “New American” cooking a while back, has as its signature dish Bear in Coca-Cola Sauce.</p>
<p>JHS-my crockpot was a gift from my Mom when I moved in with my boyfriend many, many years ago. We have been married 22 yrs. I think the crockpot sat in the cupboard at least 21 of those years. I am surprised it still works.</p>
<p>I just made 3bm103’s “Best Chicken Ever”. But I couldn’t find the parmesan cheese. Someone used it up and didn’t tell me, I suppose. I did find French fried onion rings, so I crunched them up and mixed them with the bread crumbs. Because the onion rings were fried, I swapped out the butter for milk/egg combo. It was really good. Maybe the second best chicken ever.</p>
<p>I posted this soup on another thread, but it fits here (and the onion rings reminded me):</p>
<p>A few cans of beef broth
Some French fried onion rings
Either Texas Toast with cheese, or slices of stale french bread with slices of Swiss cheese
Sherry, if you want</p>
<p>Divide the beef broth into however many oven proof bowls of soup you are making (3 cans makes 4 bowls). Add some (a heaping tablespoon, or two) of the onion rings to the broth. Add the sherry, if you want. Top with the toast or bread/cheese. Bake in a 400 degree oven until the cheese is lightly browned.</p>
<p>Rub the skins of chicken thighs (1) with salt/pepper, slice some garlic (2) and slide the slices under the skins, 3-5 slices per piece of chicken. Smear some sour cream (3), sprinkle with parmesan cheese (4) and bake @375 degrees. Here we go, 4 ingredients, if salt and pepper are not counted!</p>
<p>Pageturner, you might want to try the Greek Cinnamon Stewed Chicken recipe on Oprah’s website before you decide on best, 2nd best, etc. I made it last week and I loved it! It does not make the 4 ingredient count, but it isn’t very difficult to make.</p>
<p>But northeastmom, it requires browning the chicken in oil! That means 20 minutes to brown it and ten minutes to clean off the cooktop!! (But the ingredients do sound good . . . )</p>
<p>This actually belongs to the Favorite Recipe thread - but I’m posting here because it is a 4 ingredient recipe (brisket, chili sauce, cranberry sauce, & onion soup mix). We had been having a discussion as to whether one could crock pot the brisket instead of slow roast in an oven, as per OP’s instructions.</p>
<p>I’m reporting back that I did it in a crock pot, and it was tasty and tender - albeit a little stringy. I haven’t tasted it when it’s cooked according to the recipe, so I can’t compare them, but it definitely was easy and tasty in a crockpot.</p>
<p>Very happy, it wasn’t that much work. I would say it was just slightly more time consuming than I care for, but it was worth it. BTW, I prepared the other ingredients to in while browning. The browning time was less time consuming than the simmering time. LOL, DH was in the kitchen preparing something else, and I had him keep an eye on the covered pan while I left the kitchen (while the chicken was simmering)! I would recommend making more than it says bc if you have the mess already you might as well make enough for 2 or 3 meals. I thought it was worth making. Oh, and as far as cleaning the stove top, I find that just frying an egg makes a mess on my stove top. I am forever cleaning it anyway. If I don’t make the mess, someone else in my family will and I get to clean it up anyway.</p>
<p>3bm103- I made your “best chicken” last night for dinner and it was a big hit! I seasoned with some garlic powder, black pepper and a little chili pepper and served with asparagus and garlic bread. It was easy and everyone loved it!</p>
<p>1 bottom round roast
1 can Campbell’s beef broth
1 pkg Hunter’s Sauce mix
1 or 2 TB of Bruschetta paste (which delivers the Tomato Paste and Garlic Paste flavors in one pass)</p>
<p>cook all day (or overnight, turning before you turn out the lights)</p>
<p>when I take the roast out, I turn the heat up on the sauce and use Wondra to thicken as appropriate. Always a big hit…</p>
<p>I use Hunters Sauce mix to deglasse a frying pan after I cook hamburgers, then return the burgers to the sauce to finish cooking, and that too is a simple and easy dinner than has a bit more substance than just a burger.</p>
<p>Swimcatsmom: I made it last night. DO NOT, repeat, DO NOT lift lid while cooking and hold your nose when taking pork out. I love root beer, but nearly gagged at this smell!
That being said, once root beer was gone and BBQ sauce added…yummy! Maybe I’ll try Coke next time…</p>
<p>Too late - I already sniffed. But I won’t do it again ;)</p>
<p>What cut did you use. The recipe calls for a cheap cut but last time I tried cooking a butt roast in the slow cooker it was so greasy it turned my stomach, so I went for a slightly less fatty cut.</p>
<p>It was really good. It actually was even a little better the 2nd day. I will definitely do it again. </p>
<p>The people climbing cat didn’t show any interest in it. Didn’t even jump on me in the kitchen yesterday. Maybe me chasing her through the house screaming at her like a lunatic after the last time was the cure. Or maybe she didn’t like the smell of the root beer either.</p>