Slow Cooker BBQ Ribs

Slow Cooker BBQ RibsRibs are one of Jamison’s favorite meals…Throw in a few potato skins and he’s in heaven! A few years ago I read something about slow cooker ribs and thought it was an interesting idea, but never got back to actually trying the theory. Yesterday when Alexis and I went to the grocery store they had some pork ribs on sale, so I decided to give them a try! The result was tender, fall off of the bone goodness! Plus the whole thing is easy and fool proof. Throw them on before you go to work and come home to a mouth watering dinner. If you like ribs you’ll love these!

What You’ll Need:
1 rack of ribs
Seasoning salt
1 batch of Dianne’s Barbecue Sauce or 1 bottle of store bought

Cut slab of ribs into 3 or 4 sections to fit into your slow cooker depending on what size machine you have. (I have the large one so I cut the slab into 3 pieces.) Season generously with seasoning salt. Place rib sections into your slow cooker and pour all of the Barbecue Sauce minus 1 cup into the crock to cover the ribs and cook on high for 4 hours. Lower heat to low and cook for an additional 2-3 hours or until meat is tender and falling from the bone. Prior to serving heat the reserved barbeque sauce through and serve as a dipping sauce. (Note: If you are serving more than 1 or 2 people then you can add more ketchup and brown sugar to the existing Barbecue Sauce to make it go further. Simply use a 1 cup ketchup to 2-3 tablespoon brown sugar ratio.)

Notes: You could also do this with chicken or a boneless pork shoulder. If you don’t want to remember to change the temeperature you could cook them on high for a total of 5-6 hours and it would work just as well. Just remember when the bones comes out easily it’s done! The cooking time depends on the volume of ribs present. While the ribs were cooking I kept moving them around in the slow cooker so that each piece had a chance to be on the bottom, but you can just walk away and ignore them until they are done too. Either method will work fine.

Dianne’s BBQ Sauce

Dianne's Barbeque Sauce

Nothing compares to homemade barbecue sauce! A lot of the commercial brands are full of high fructose syrup and/or nasty preservatives and really who wants that? This sauce is delicious and better than anything you buy in bottle! Jamison even liked it! Try it and see.

What You’ll Need:
1 – 24 ounce bottle of Organic Ketchup
1/2 cup of organic cane sugar
1/2 cup of natural brown sugar
1/4 cup of honey
1 tablespoon of apple cider vinegar
A pinch of sea salt
Freshly ground black pepper
1 tablespoon of paprika
1 tablespoon of chili powder
1 teaspoon of onion powder
1/2 teaspoon of garlic salt with parsley
A dash of soy sauce

Mix all ingredients in a large pot and bring to a boil. Reduce heat to a simmer and cook for at least 1 hour.

Notes: The longer you cook it the more depth of flavor it will have. The flavors meld as it cooks. The sauce also thickens a bit. Use can use this sauce as you would any barbecue sauce. It’s great for cooking, dipping, you name it!

Potato Salad

Potato Salad

This is my take on a classic Southern potato salad. Growing up in Tennessee when you had a barbecue or a day at the lake, chances are there would be potato salad. My mom taught me how to make it way back when, in fact I don’t even remember how old I was, I just remember always knowing how to make potato salad. In the south there are potato salads with mustard, and potato salads without. Whichever way you had it as a kid, is the way you’re partial to, and people take their potato salad very, very seriously.

At some point when I was in high school when the occasion arose to make potato salad, the duty became mine. It’s one of those things that you just do by heart. It’s good cold or hot. It’s very versatile. In fact my mom and I often would have a little bowl when it was warm, while we let the rest of it chill. Try it, you’ll like it!

What You’ll Need:
4 large potatoes, peeled and cut into 1 inch chunks
2 eggs, boiled and chopped
1/2 cup of cheddar cheese, shredded
A pinch of sea salt
Freshly ground black pepper
1 teaspoon of celery seed
1/4 teaspoon of onion powder
1/4 teaspoon of garlic powder
1/4 teaspoon of paprika
1/4 of a large red onion, chopped fine
1 large celery stalk, chopped
1/3 cup of sweet pickle relish
2 heaping tablespoons of yellow mustard
1/4 cup of mayo

Boil potatoes until fork tender. (I usually boil the eggs in the same pot with the potatoes. It kills two birds with one stone!) Drain potatoes and place in a large bowl. While the potatoes are still hot add cheese and seasonings and stir to mix. Add the remaining ingredients and mix well. You can serve the salad warm or chilled. I like it either way, but some people prefer it chilled.