Good Morning and Happy MLK Day!
Every Sunday I make our family a really special home-cooked meal. It's special for me because I get to spend all day doing what I love (cooking!), it's special for my husband because he usually gets to pick the menu, and it's special for both of us because we make it a point to turn off our cell phones, sit at the table, and talk...and laugh...it's a time we carve out especially for one another and it is without a doubt our most treasured tradition.
Prior to having our baby, our Sunday dinners used to be pretty elaborate! Often times, they would turn into three to five course meals with leftovers for days (I guess that's also kind of the point), and sometimes I'd end up making so much food that we'd end up calling friends and neighbors over to join us! Obviously, our Sunday dinners are a little different now with Surisa. Since she takes priority over all things, cooking all day just isn't possible anymore but because I'm determined to keep the tradition alive - and continuing it without added stress - I've focused my attention more on finding (or asking my husband to find) delicious, crave-worthy meals that require little to no effort. Hence, crock-pot meals.
Now, full disclosure: I can't take credit for this recipe. A close friend of mine recently made this for us and it's a recipe she found on Tasty's Facebook page, but we fell in love with it and since this blog is all about easy and "double yummy too much" recipes, I just had to make it and share it. Plus, if you're not into watching the Tasty video a hundred times just to catch a glimpse of the ingredients then....you're welcome.
Please note, all you'll need to make this are the ingredients below, a crock-pot, and patience - this baby takes 8 hours to cook.
Ingredients:
3lbs Baby Back Ribs
2 Cups Sweet Baby Rays BBQ Sauce
1/4 Cup Brown Sugar
4 tbs Apple Cider Vinegar
1 tbs Ground Cayenne Pepper
1 tbs Chili Powder
1 tsp Worcestershire Sauce
3 tsp Oregano
Salt & Pepper
Directions:
1. Salt and pepper both sides of the Baby Back Ribs (depending on the size, you may have to cut the rack of ribs in half so that it'll fit in the crock-pot).
2. Mix the rest of the ingredients together in a large mixing bowl.
3. Place ribs into crock pot and pour the barbecue mixture over them. Spread the barbecue sauce around in the crock-pot so that all sides of the ribs get a good amount of the sauce on them. If you had to cut the rack in half then obviously the lower rack will probably be somewhat submerged in the liquid while the top one is only half-submerged. That's okay, you can go back and switch them every couple of hours or just once half way through.
4. Cover the crock-pot and set to 8 hours on Low or 4 hours on Low and 2 hours on High. We've had it both ways and while the taste does not disappoint either way, I did find that the meat was just a little more tender cooked at 8 hours on Low.
Serve and enjoy! We ate ours with corn bread...because my husband's from Texas. DYTM!
Thanks for stopping by and Chokh Dee!
Stevie
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