Tuesday, September 4, 2007

Crock Pot Recipe Tuesday!

Today, we are featuring some AMAZING baby back ribs. These turned out soooooooooooo delicious! The only thing is that you need to make sure that you get ribs that have as much of the fat removed as possible or they become a little fatty. Also, you can't be a big fan of eating the meat off of the bones because the meat falls off. I just started pulling the bones out of the pan and tossing them before I served up the meat.

Slow Cooker Barbecue Ribs

4 pounds pork baby back ribs
salt & pepper to taste
2 cups BBQ sauce
1 cup ketchup
1/2 cup packed brown sugar
4 tablespoons vinegar
2 tsp dried oregano
2 tsp Worcestershire sauce

1. Preheat oven to 400 degrees

2.. Season ribs with salt & pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over and brown another 15 minutes, drain fat.

3. In a medium bowl, mix together the BBQ sauce, ketchup, brown sugar, vinegar, oregano, Worcestershire sauce, salt and pepper. Place ribs in slow cooker. Pour sauce over ribs and turn to coat.

4. Cover and cook on Low 7 - 9 hours or until ribs are tender.

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To go with this BBQ fare, I also made some extremely easy corn muffins that are worth the 5 minutes it takes to throw them together. Also, the muffin mix is 45 cents at the grocery store. Very economical as a side to any dish. I also can't see any reason why these wouldn't freeze well if you have too many left over.

Easy, Speedy Corn Muffins

2 eggs
1 (15 oz) can cream-style corn
1 tblsp packed brown sugar
2 (8.5 oz) packages dry corn muffin mix

1. Preheat oven to 400 degrees. Lightly grease the bottoms only of 12 muffin cups or line them with baking cups.

2. Place the eggs in a large bowl and beat until light colored. Stir in the canned corn and sugar until well blended. Add the muffin mixes and stir until just dry ingredients are moistened. The batter will be lumpy. Fill muffin cups 2/3 full.

3. Bake in a preheated oven until toothpick inserted in center of a muffin comes out clean, about 16 - 22 minutes. Cool 5 minutes in pan, then turn out on a rack.

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