Sunday, September 8, 2013

On Our Plates: BBQ Ribs

So you've noticed by now the very obvious: our crockpot is an busy little bee. It's over worked and has submitted a request for PTO. But like any busy hive, the request was denied. Sorry, Crockpot, we're going to work you to the bone. Actually, it's time for Crockpot to get a real name. It's clearly a boy, because Tim is already overwhelmed by the female to male ratio around here. How about...Miles? Billy? Randall? Percy. Yup. Well now that that's settled, on to the recipe.

We don't really ever eat ribs around here. They just seem complicated. There's a lot of pressure to make the perfect ribs. There are rib festivals, rib reality TV shows, rib restaurants, rib competitions...and so make cuts of ribs! Plenty of room to screw them up and fall short. And failure isn't something we're good at. SO then we did the Great Freezer Fill 2013 prior to Felicity's birth. And these went into the freezer. Then into the crockpot. Then into our bellies. We ate them all in one sitting. There were no leftovers. In conclusion, you're welcome...a simple, delicious way to make fall off the bone ribs!

Slow Cooker BBQ Spareribs  

1-2 lbs of country-style pork ribs 
1 1/2 cups ketchup 
1 1/2 Tablespoons seasoned salt 
1/2 teaspoon liquid smoke 
1/2 cup brown sugar 
1/2 cup white vinegar 

Place pork in labeled gallon-sized freezer bag. Mix remaining ingredients together in a bowl and pour over pork. Mix together in bag and zip closed. Freeze flat. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.

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