Friday, November 5, 2010

Delilah's Recipes: Crockpot Ribs

Ahh, it is Friday and my last day of posting. I have really had a great time sharing my recipes with all of you and I hope you enjoy them yourselves:) Now, we come to a Bartlett favorite, Spareribs. I will let all of you non-Texans in on a little secret: Barbque is a sauce, not an activity, lol. Actually, in Texas, it is almost a religion.
This is one of my favorite recipes to make in the fall and winter. It also works well in the summer  because you do most of your cooking in the crockpot so the kitchen doesn't get that hot. Also, this recipe serves 4-5 people, but I triple this because, well, these men eat A LOT and leftovers are very yummy. It also means I have to use more than one crockpot, lol.
If you do not like sauerkraut, don't worry. Just toss it out if no one in the family likes it--although I hate any waste of food. It gives the ribs such a wonderful flavor and is an easy way to make sure they are flavorful and tender.

Delilah's Crockpot Ribs
3 lbs of spareribs                           1 (16oz) sauerkraut, drained
1-2 t salt                                             1 apple, cored and diced
1/4 t pepper                                   1 T sugar

Preheat oven to 400 F. Cut spareribs into serving size pieces. Sprinkle with salt and pepper. Place on a baking pan. Brown in over for 15 min then turn over and brown another 10-15 min. Pour off the fat. Spoon sauerkraut into bottom of the slow cooker. Top with apple, then sprinkle apple with sugar. Place ribs on top. Cover and cook on low for 5-6 hours or until the ribs are tender.
Heat oven to 400 or fire up the grill. Place ribs in a pan, or on the grill, cover with your favorite sauce. Cook for 10-15 min, basting with sauce frequently. Serve hot with exta sauce on the side.
Thanks so much for letting me post recipes again this whole week. Don't forget Delilah's Downfall is now on sale, and Mel is paying homage to beautiful cowboys all week on her blog.

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