Slow Cooker Ribs

 I feel like I am ready to get back to posting more. Now that the pandemic is subsiding, I feel like I'm getting back to my old routine, taking food to various events and trying out new recipes at home. It is so rewarding to have something in the crock pot ready for dinner and no need to try and figure something out at the last minute. I have been purchasing only meat that is on sale due to the horrendous rise in grocery prices and back ribs were featured last week. 

I paired them with shoestring Restaurant style fries from Costco and air fried carrots:  oil, salt, pepper, cumin and a sprinkle of brown sugar, high heat for 15 minutes, YUM!

Slow Cooker Barbecue Ribs

 1 rack of back ribs (cut into portioned segments)

salt, pepper, garlic powder, onion powder (about 1/2 tsp of each)

For the Sauce:

1 cup of your favourite BBQ sauce

1/2 cup ketcup

1/4 cup brown sugar

2 Tbsp red wine vinegar

1 tsp Worchestershire sauce

1 tsp dried oregano

dash of hot sauce (depending on how hot you like it)

 

1. Preheat oven to 400F.

2. Place ribs in shallow baking pan and season. Bake for 15 minutes and then turn over and back for 15 minutes more. 

3. Place ribs in a slow cooker. Pour sauce on top and cook 6-8 hours. 

4. If you want to carmelize your BBQ sauce, put back in the oven for 15 minutes or so at 400F. 

Apple Carrot muffins

 I had a meeting to attend last week and I wanted to take something that was marginally healthier to assist people with their New Year's goals. These muffins were so moist and delicious. I didn't add coconut and nuts due to food allergies but I'm sure they would have been even better with these additions. I will definitely make them again.

Apple Carrot Muffins

 2 cups flour

3/4 cup white sugar

2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

3 eggs

1/2 cup vegetable oil

2 tsp vanilla

2 cups grated carrots

1 cup apple peeling and grated

1/2 cup chopped nuts (optional)

1/4 cup coconut (optional)

Coarse sugar for topping

1. Preheat oven to 350F

2. Combine dry ingredients then add wet ingredients. Fold in carrots and apple.

3. Spoon into 12 regular sized muffin tins and sprinkle a little coarse sugar on each.

4. Bake for 18-25 minutes.