June 21 - Ribs and Corn on the Cob

We had a hankering for some ribs again, and the boy always loves a "repeat meal," so it was ribs and corn on the cob for dinner. Luke, as always, absolutely loved them...although this meal he spent more time sucking the sauce off the meat, and then pulling it out and throwing it on the floor?! He actually ate the corn that I sliced off the cob, too, which is a nice change of pace. Fruits are easy with him...veggies, not so much.

I've posted the recipe a bunch of times, so if you know me, that means it is GOOD! Enjoy it :)

Slow Cooker Ribs
Ingredients
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

Directions

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 and finish them to perfection.

The corn tasted really good, too...it's still "young" according to the boy, but it's definitely better than the ears we bought a month ago.