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Tuesday, April 13, 2010

Apr. 13 - Ribs & Corn Bread

The ribs I made a month or two ago were such a hit that I decided to make them again tonight. I didn't want to make a dish that required silverware since we were all messy last time we ate them, so instead, I made some sweet potato cornbread. I absolutely love this recipe!

I bought one of those "sneaky veggie" cookbooks, trying to incorporate more vegetables into our diets, and so far the only dish I've made is this cornbread. It's a lot moister than regular cornbread because of the sweet potatoes, but they add Vitamins A and E, beta carotene, potassium, calcium and folate - nutrients that are very important for kids and grown-ups alike!

The one thing it calls for that I never have on hand is buttermilk, so instead of buying it and trying to use it before it expires, I make my own. No, no, no - I don't actually "make" it...I use a substitute. Take a liquid measuring cup, add 1 tablespoon of vinegar, and then add milk until the mixture reaches the amount called for (i.e. in this recipe, I used 1 tablespoon of vinegar and 1 cup, 15 tablespoons of milk). Let it sit for 5 minutes and voila! You have buttermilk's substitute.

Enjoy these recipes - these are both delicious and are highly recommended!

Slow Cooker Ribs
4 lbs. pork baby back ribs
salt, pepper, minced onion and garlic powder to taste
2 cups Cattleman barbecue sauce
1 cup ketchup (only Heinz in this household!)
1/2 cup packed brown sugar
4 tablespoons red wine vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash of hot sauce

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Season ribs with salt, pepper, minced onion and garlic powder. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
  3. In a medium bowl, mix together the barbecue sauce, ketchup, brown sugar, vinegar, oregano, Worcestershire sauce, and hot sauce. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
  4. Cover, and cook on low 6 to 8 hours, or until ribs are tender.
  5. About 30 minutes before serving, place back in baking pan at 400 degrees F and the sauce will caramelize to the meat.

Sweet Potato Corn Bread
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup butter (1/2 stick)
1 egg, lightly beaten
1 tablespoon vinegar + 15 T milk
1 medium sweet potato, peeled and grated

  1. Preheat oven to 425 F. Spray a 9x9 baking dish.
  2. In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt; set aside. 
  3. In a small bowl, combine egg, buttermilk, sweet potato and softened butter.
  4. Fold liquid mixture into dry mixture and stir until just well blended.
  5. Pour into baking dish and bake 20 minutes, or until the center springs back when lightly pressed with a fingertip.

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