Nick has been wanting to make slow cooked ribs in the crock pot for quite some time. Obviously, I fully supported this decision. Saturday was the day and boy were they fall off the bone delicious! They were so tasty that he bought two more racks on Monday and plans to make them again soon. This makes me happy.
Buy some baby back ribs, cut each slab in half to make sure they fit in your cooker and peel off the silverskin (silvery white connective tissue on the underside of the ribs). Then, simply layer the ribs with barbeque sauce and set the timer. Nick used 3-4 pounds of baby back ribs in our 5-quart slow cooker. Nick cooked them on low for 7 hours.
Tangy BBQ sauce
1 cup ketchup
½ cup apple cider vinegar
¼ cup dark brown sugar
2 tbsp honey
¾ tsp garlic powder (or 1 clove garlic)
½ tsp paprika
½ tsp salt
¼ tsp ground black pepper
Combine all ingredients and whisk together in a medium bowl. Layer sauce with meat in a slow cooker. Makes about 2 cups.
Roasted Vegetables
I feel that I should explain at least what these are, since they are in the photo :) I bought a package of fresh stir fry vegetables from Whole Foods, dumped them in a roasting pan, and tossed them with olive oil, fresh rosemary, juice of 1 lemon, salt, pepper, and a touch of balsamic vinegar. Bake at 350 for approximately 25 minutes. Top with freshly grated parmesan cheese.
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