Tuesday, March 3, 2009

Crock Pot Spare Ribs

We have the nicest new neighbors - newly weds - a Baylor/A&M mix, aka BAM :-)

We are having Craig over for dinner. Ginger is traveling and we are afraid that Craig will starve! This is what I put in before coming to work. The rest of the menu is below.

Crock Pot Spareribs
1 rack spare ribs
¾ cup prepared yellow mustard
⅓ cup brown sugar
⅓ cup balsamic vinegar
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
½ teaspoon cayenne pepper
½ teaspoon liquid smoke
¼ cup catsup

Place the ribs on the rack over a broiler pan. Bake at 350 degrees for 45 minutes. Meanwhile, mix the rest of the ingredients in a saucepan and cook for 20 minutes or less if the sauce begins to thicken. The balsamic vinegar will seem overpowering - this will cook out in the crock pot.

r the ribs to the crock pot, cutting apart if necessary to fit. Pour sauce over all. Cover and cook on low for 6 to 8 hours.

This is so good. By cooking the ribs in the oven first they cook up with little grease compared to other recipes I have tried.

With this I did green beans: Opened two cans, drained one. Put the beans in a serving bowl. Put the liquid in a small sauce pan and added one grated garlic clove, 2 tablespoons butter, and a squirt of prepared mustard. Cooked that down a little, then poured over the beans. Covered with foil. These will go in the oven at 5:00 with the:

Carrots: Sliced up about a pound of fresh carrots. Put them in an oven proof dish. Mixed about 2 tablespoons butter (melted), 3 shakes of Mrs. Dash lemon pepper seasoning, and a dash of Italian seasoning and 2 dashes of parley. Spooned that over the carrots, covered with foil, and it will go in the oven with the beans. Yum.

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