Ribs, Ribs, Ribs

If you read my blog, you know that I’ve made ribs before and shared my recipe..but this time I tried something completely different and it is worthy of a second ribs post within 6 months.

Our local coop has a great  selection of fresh meats from Alberta, the last time we went shopping these beautiful pork side ribs were on sale and we had to pick some up.  We had decided that since we just bought a house (OMG!! Yay!!), that we really need to save some money to buy all of the stuff we need to move in and we should eat at home as much as we can from now until our possession October 1st.

I prepped the slow cooker the night before by cutting up the ribs into pieces as it is easier to set them into the slow cooker that way and because I know they will be fall apart delicious at the end and it will be impossible to take them out if I don’t!  I layer them in the slow cooker making sure to season each layer as I am doing it.  I started with garlic powder, we bought this awesome garlic mill in the US while we were visiting for the state fair, Red Robin seasoning salt, onion powder and pepper.  I then poured in 3/4 of a bottle of Bullseye Chicken & Rib BBQ sauce, a few dashes of worchestershire sauce and 3/4 of a 591 ml bottle of Pepsi and watered it down a bit as well.  We left it to sit overnight in the fridge to soak up all of the flavour.

The next morning when I got up to go to work, I set it to low and forgot about it before I went through the door.  When I came back in the door 10 hours later, the house smelled amazing!  Matt cooked some rice to go with the ribs and dinner ( and lunch for the next day) was served!

I could NOT believe how well the Pepsi flavour came thorough!  I am already looking forward to trying this again with Root Beer because I think the flavours would be absolutely amazing!  I recommend doing this the next time you get a hankering for ribs!

Enjoy!

Ribs

I made ribs this past week in the slow cooker.  I cannot stress how much I LOVE my slow cooker, except for the fact that it does not leave ribs in a photogenic state so there will be no picture of the after. I started by cutting up the ribs, shaking on some Cholula (our favourite hot sauce) and covering them with the dry rub I created.  For the dry rub, I used garlic powder, onion powder, Red Robin seasoning (like seasoning salt but BETTER), ground mustard and paprika.  I left that in the fridge overnight and this morning I put homemade BBQ sauce overtop and put them in the slow cooker for the day!  The homemade BBQ sauce contained mustard, ketchup, some actual BBQ sauce, more garlic and onion powder, chopped garlic, worcestershire sauce, ground mustard and some more cholula.

My husband had rice made for us when I got home, so we were able to quickly get our dishes together and eat!  The ribs were delicious, but they did seem to have a very rich taste so I found I wasn’t able to eat the entire bowl, but that’s not necessarily a bad thing haha.  Lessons learned! It isn’t always going to be an amazing dish, but it was still good!

My husband thought that if there had been a sweet component that it may have balanced the dish out a bit more, so next time I would maybe add brown sugar to the BBQ sauce. Leftovers for lunch were even better though!