These ribs are fall-off the bone good! Our son absolutely loves them and is always asking me to make them. A big hit, all around and super easy!
Serves 4 to 6 depending on appetites in your household….
- 1 tsp paprika
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/4 tsp black pepper
- 1/8 tsp ground red pepper (optional)
- 3 to 3 1/2 lb rack of pork baby back ribs, cut into 4-rib pieces
- 1/4 cup ketchup
- 2 tbsp packed dark brown sugar
- 1 tbsp worcestershire sauce
- 1 tbsp lite soy sauce
- Coat crock pot with cooking spray. Combine the first 5 to 6 dry ingredients. Rub onto meaty side of ribs.
- Place ribs in crock-pot and cook on low 7 to 8 hours or on high 3 to 3 1/2 hours or until ribs are tender.
- Discard cooking liquid.
- Combine ketchup, sugar, worcestershire and soy sauce. Mix well and that is your BBQ sauce.
- Coat ribs with sauce and return to pot. Cook on high 30 minutes for them to glaze.
Serve with mashed potatoes or sides of your choice and of course a big salad. Enjoy!
This recipe is from the Crock-Pot Best Loved Slow Cooker Recipes cook book. Some great recipes in there. I added the garlic powder. Are you surprised?!!!
Zucchini and Eggplant Roll-Ups
I found a recipe for this in the Giant Healthy Ideas Magazine (DE version). The picture drew me in and then I had to change it up a little. The recipe was actually for just zucchini but I have been craving eggplant and thought it would be a yummy combination. In all honesty, I would do this again with just eggplant, it melts in your mouth. I simplified the recipe because time was a factor for me. With it being summer and working from home with 2 kids here, it gets tricky trying to get it all done in a day. I started this dinner at 6:00 and we were eating by 7:00. It is really simple. I served it with a spring mix salad and homemade dijon vinegarette dressing. Enjoy!!!
If time is on your side, have the kids help with this. It is alot of fun for them to stuff and roll the veggies!
- 2 large zucchini, ends cut off
- 1 medium eggplant, skin peeled and ends cut off
- 1 Jar of Sauce, tomato basil is good (that’s right, I didn’t make the sauce this time!)
- Cooking spray (canola or olive oil)
- Extra Virgin Olive Oil
- 15 oz part skim ricotta cheese
- 8 oz bag of shredded Italian cheeses (Giant brand is good) or part skim/low moisture mozzarella
- 1 large egg
- 1/2 tsp.(dried) each of: oregano, basil, salt
- 1 tsp. garlic powder
- 1 tsp. parsley (dried is fine)
- 1 lb of pasta – I did rigatoni but whatever you have will work!
- Preheat oven to 375.
- Use a 9×13 baking/casserole dish and empty contents of sauce covering the entire bottom. Set aside.
- Slice the zucchini and eggplant long ways keeping slices thin so easy for rolling.
- Use large cookies sheets and spray with cooking spray.
- Lay veggie slices on tray – may need 3 trays depending on how big your veggies are.
- Drizzle a little bit of EVOO on each slice. Then sprinkle with salt, pepper, garlic powder and oregano (just sprinkle, measurements above are for the filling).
- Bake in the oven for 10-15 minutes. Eggplant for 10, Zucchini for 15. Watch the eggplant so that they don’t brown. You just want them soft for rolling. Zucchini takes longer and not as flexible with rolling.
- While veggies are baking, prep the filling.
- In a medium mixing bowl, add the ricotta cheese and 1/2 the bag of cheese, lightly scrambled egg, and the dried spices. Mix until blended.
- When veggies are done and cooled a bit begin filling and rolling.
- Use a teaspoon to scoop out the mixture and spread on one side of the veggie. Roll them up from skinnier end. Place in the saucey pan, showing rolls as pictured above.
- When finished, sprinkle with the remaining cheese and some parsley for color.
- Bake about 25-30 minutes at 375. Serve with angel hair or rigatoni pasta.