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1. Barnetta's BBQ'd Ribs with Carrot-Pineapple Salad and Oven-Baked Fries

Book Description

Over 100 inventive recipes for year-round family meals-including side dishes and desserts from the authors of the top-selling Bread Machine Magic. SLOW COOKER MAGIC will give you fresh ideas for a familiar appliance — every page is packed with tips, tricks and over 100 inventive recipes for meals everyone will love to eat and you will love to make.

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Slow Cooker Magic: A Seasonal Selection of Family Favorite Recipes

Authors: Linda Rehberg and Lois Conway

Date: October 2005

ISBN: 0312326572

Publisher: St. Martin's Griffin

Paperback

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With her husband Max's help, we tried to recreate our friend Barnetta Hagan's "barbequed" ribs. It was her daughter Maria Bailey who came up with the final piece of the puzzle, to marinate them in honey overnight. All Barnetta's friends used to tease her about her cooking, but no one passed up seconds of these ribs. Her laughter and smiling face are permanently etched in all our memories.

Servings: 4
Slow cooker size: 4 quart
Prep time: 10 minutes
Cooking time: 6 to 8 hours on LOW

• 2 1/2 to 3 pounds bone-in pork or beef spareribs

• 1/2 cup honey

• 1 cup barbeque sauce

1. On the concave (back) side of spareribs is a thin, papery membrane that, if left on, makes the ribs a little tougher. To remove, slide the tip of a sharp knife underneath the transparent membrane and lift up one corner. With a towel, gently but firmly tear the film off the ribs and discard. (Or you can ask your butcher to do this for you.) If necessary, trim off any large pieces of fat. Then cut between each rib bone to create individual ribs.

2. Place ribs in a large saucepan, cover with water, and heat to boiling. Reduce heat and simmer 20 minutes.

3. Remove, drain, and place in slow cooker pot. Toss with honey until well coated, cover, and place pot in refrigerator. Marinate overnight.

4. Next morning, place pot in slow cooker, cover, and cook on low for 5 to 7 hours.

5. Pour barbeque sauce over ribs, stir to coat well, cover, and cook on Low at least 1 hour more.

Serving Suggestions:
Serve with Carrot-Pineapple Salad, Oven-Baked Fries, and chocolate pudding for dessert.

CARROT-PINEAPPLE SALAD
Toss together several grated carrots, a small can of well-drained pineapple chunks, a little salt and pepper to taste, and just enough regular or light mayonnaise to moisten.

OVEN-BAKED FRIES
Slice several peeled or unpeeled russet potatoes into "fries" and drizzle with a little oil. Heat a large baking sheet in a 450 degrees F. oven then add the fries and bake for 30 to 45 minutes until crispy brown.

Variations:
To speed up the process, omit the parboiling in step 2.
However, If you skip this step, you'll need to siphon or pour off most of the fat and juices rendered during cooking before adding the barbeque sauce.

Tip:
These are so tender the meat wants to fall off the bone after they've cooked several hours. So take care when stirring in the barbeque sauce.

More From This Book:

1. Barnetta's BBQ'd Ribs with Carrot-Pineapple Salad and Oven-Baked Fries

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