Thanks, Carla!

These sound yummy. I will pick up some ribs this weekend. Should be interesting watching the boys try to eat them! Hmmm... two 5 year-olds and tomato-based sauce with built-in projectiles... Not a pretty picture... :-)  LOL! 

Oh, well! All in the name of homecooking.

Yvonne

>>> [log in to unmask] 06/18/02 06:15PM >>>
I have tons of slow cooker recipes

Ribs:

I use baby back, though even the ribs from pork loin roasts work well - shame to
throw those out.

2-3 racks of ribs - more if you like (you might have to double sauce with
multiples of ribs)

Sauce:

1 1-1/2 cups ketchup (give or take - I don't measure anything, really)
1/2 cup brown sugar
1/2 cup vinegar
1 tablespoon soy sauce; 1 teaspoon chili powder; 1 teaspoon celery seed

Blend very well and pour over the ribs. Set cooker to low and cook for 8 hours
or so. Transfer to foil lined baking sheet. Top with sauce and bake at 325 for
30 minutes or so. If you remove ribs at hour 7, that's actually better. After
baking for the oven time, they just fall off the bone.

Cheers!

Carla


Yvonne Craig wrote:

> YES!!!! (does it call for molasses? <smirk>) Thanks!!
>
> Actually, Carla I would love any slow cooker recipes you care to share! =
> Trying to be more organized re cooking supper these days!
>
> Yvonne
>
> >>> [log in to unmask] 06/18/02 04:04PM >>>
> Want a recipe? It's for the slow cooker
>
> "BG Greer, PhD" wrote:
>
> > In a message dated 6/18/02 7:39:50 AM, [log in to unmask] writes:
> >
> > >Y'all did it again. Food talk is not Happy Father's Day is it?
> > >
> > Now, Carla!! See I changed the thread topic. Ya'll are just jealous that =
> you
> > don't know the finer side of Southern cuisine. BTW, I am reading a great =
> book
> > called Memphis Ribs. It's a murder novel about Memphis. It is soo =
> accurate it
> > is scary in describing Memphis culture ( a true oxymoron), from a cop's =
> point
> > of view.
> >
> > Carla, I received it from my son as a father's day present!
> >
> > Bobby