I do most of
the cooking at our house: I like to cook and my wife doesn’t.
The two appliances
I use most are my George Foreman Grill and my slow cooker – as far as I am
concerned the microwave is only used for reheating.
Yesterday I
made barbecue boneless spare ribs with baked potatoes and corn on the cob – in the
slow cooker.
I spread a
thin layer of Sweet Baby Ray’s hickory and brown sugar barbecue sauce on the
bottom of the pot.
I place in
my spare ribs in the crock pot and coat them liberally with Ray’s sauce.
I olive oiled
the outside of two medium whole Yukon potatoes – wrap them in aluminum foil and
place them on top of the ribs, making sure they don’t touch the sides of the
pot.
I cook them on low heat for six hours.
When they are done I clean two ears of corn,
liberally slather them in margarine, wrap them in aluminum foil, remove the
potatoes and place the corn on the ribs and put the potatoes back on top of the
corn.
I turn the
crock pot up to high and give them 45 minutes more.
Barbecue
ribs, baked potatoes and corn on the cob along with a cold beer – you won’t buy
better at a restaurant.
the Ol’Buzzard
My goodness you're a regular Susie Homemaker aren't you? Dayum I do love a man that can cook.
ReplyDeleteI have done ribs in the slow cooker, but never corn on the cob - might have to give it a go! -Jenn
ReplyDeleteGood morning sir... I am lurking around and had to stop in ans say hey. That sounds like a fine meal. Been really hot here and I'm using my slow cooker a lot just to not add to the heat. Hope all is well at your place...
ReplyDelete