Can I use brown rice or another grain instead of white rice?

Yes, you absolutely can, but keep in mind that brown rice typically takes longer to cook and will need a bit more liquid. Check the rice for doneness as it simmers and adjust accordingly.

What if I don’t have tomato paste? Will it ruin the dish?

No worries! You can leave it out or substitute with a couple of tablespoons of ketchup in a pinch. Tomato paste does give the dish some richness and color, but it’ll still be tasty.

Is this recipe very spicy?

Texas Hash has bold flavor and warmth, but it’s not overwhelmingly spicy. If you like it hotter, add more chili powder or some cayenne pepper. If you’re cooking for little ones, stick to the original amounts for a gentle, well-seasoned heat.

Can I make this vegetarian?

Definitely! Swap the ground beef for plant-based crumbles or extra beans, and use vegetable broth instead of water for added flavor. It still turns out hearty and satisfying.

One Pot Texas Hash Recipe

Description

Tender, juicy Crockpot Barbeque Ribs are slow-cooked to perfection, infused with bold smoky flavors, and slathered with your favorite BBQ sauce for a crowd-pleasing, effortless meal. Perfect for summer gatherings or cozy weeknights, these fall-off-the-bone ribs are incredibly easy to prepare using simple ingredients and minimal prep.

Ingredients

Units Scale

Ribs

4–5 lb Baby back ribs

Sauces and Marinade

2 cups BBQ sauce
2 tsp Worcestershire sauce

Seasonings and Add-Ins

3 tsp Minced garlic
2 tbsp Brown sugar
1 tsp Cayenne pepper
Salt and pepper, to taste

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Instructions

Prepare the Sauce: In a large Ziploc bag, combine the BBQ sauce, Worcestershire sauce, minced garlic, cayenne pepper, and brown sugar. Seal the bag and knead gently to mix all the ingredients thoroughly.
Season and Cut the Ribs: Season the baby back ribs generously with salt and pepper on all sides. Cut them into manageable sections or individual ribs for easy placement in the crockpot.
Coat the Ribs: Add the cut ribs to the Ziploc bag with the prepared sauce. Close the bag securely and shake well, ensuring every rib is coated in the flavorful mixture.
Arrange in Crockpot: Lay the sauced ribs evenly in the crockpot. Pour about 3/4 of the sauce mixture from the bag over the ribs, making sure they are well covered.
Slow Cook: Cover the crockpot with its lid. Cook on high for 4-5 hours until the ribs are tender, juicy, and nearly falling off the bone.
Serve: Remove the cooked ribs carefully from the crockpot and serve hot. Offer the remaining sauce on the side for dipping, if desired.

Notes

For extra caramelization, broil the ribs for a few minutes after slow cooking.
You can use your favorite BBQ sauce variety for different flavor profiles.
If you like spicier ribs, increase the cayenne pepper slightly.
Leftover ribs can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1/6 of recipe
Calories: 530
Sugar: 18g
Sodium: 1000mg
Fat: 34g
Saturated Fat: 12g
Unsaturated Fat: 17g
Trans Fat: 0.5g
Carbohydrates: 28g
Fiber: 1g
Protein: 36g
Cholesterol: 115mg