Don’t put that slow cooker away yet. Early spring can still bring chilly weather. Ribs and potatoes can be just the right comfort food for those cold nights.
A slow cooker is ideal for simmering these meaty little ribs cut from the chuck section. It’s a one-pot meal that frees you up to do other things leading up to dinnertime.
If you’d like more ‘heat’ in the ribs, don’t remove the chili pepper seeds.
To enhance the mushroom flavor of this soup, sauté the mushrooms in a small amount of butter before adding to the meat mixture.