Recipe: Barnetta's BBQ'd Ribs (crock pot) with Carrot-Pineapple Salad and Oven Fries
MenusBARNETTA'S BBQ'D RIBS WITH CARROT-PINEAPPLE SALAD AND OVEN-BAKED FRIES
"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."
Slow cooker size: 4 quart
2 1/2 to 3 pounds bone-in pork or beef spareribs
1/2 cup honey
1 cup barbeque sauce
TO MARINATE THE RIBS:
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.
Place ribs in a large saucepan, cover with water, and heat to boiling. Reduce heat and simmer 20 minutes. Remove, drain, and place in slow cooker pot. Toss with honey until well coated, cover, and place pot in refrigerator. Marinate overnight.
THE NEXT MORNING:
Place pot in slow cooker, cover, and cook on LOW for 5 to 7 hours.
Pour barbeque sauce over ribs, stir to coat well, cover crock pot, and cook on LOW at least 1 hour more. (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.)
TO SPEED UP THE PROCESS:
You may 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.
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.
Makes 4 servings
Source: Slow Cooker Magic by Linda Rehberg and Lois Conway
"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."
Slow cooker size: 4 quart
2 1/2 to 3 pounds bone-in pork or beef spareribs
1/2 cup honey
1 cup barbeque sauce
TO MARINATE THE RIBS:
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.
Place ribs in a large saucepan, cover with water, and heat to boiling. Reduce heat and simmer 20 minutes. Remove, drain, and place in slow cooker pot. Toss with honey until well coated, cover, and place pot in refrigerator. Marinate overnight.
THE NEXT MORNING:
Place pot in slow cooker, cover, and cook on LOW for 5 to 7 hours.
Pour barbeque sauce over ribs, stir to coat well, cover crock pot, and cook on LOW at least 1 hour more. (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.)
TO SPEED UP THE PROCESS:
You may 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.
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.
Makes 4 servings
Source: Slow Cooker Magic by Linda Rehberg and Lois Conway
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