BBQ Ribs in the Slow Cooker with Baked Yam Wedges

Nobody likes to eat ribs if they have to cut them with a knife to get to the meat. Ribs should be so tender that the meat literally falls off the bone when you bite into it. There's a secret to getting beef ribs and pork ribs that tender.

Precook the meat in vinegar, lemon juice, or some other acidic marinade. The acid breaks down the toughness of the meat, so when it is done cooking, it will be as easy to bite into as butter. I learned this trick from an old friend who made the best ribs this side of the Mississipi.

When preparing ribs, purchase ½ pound of meat per person. This recipe is for 2 pounds. Just double or triple the amounts if you have a big crowd.

Pork or Beef Ribs in the Slow Cooker

• 2 pounds of ribs
• 2 tablespoons of cider vinegar
• 4 cups of water
• 1 sprig of rosemary
• 1 bay leaf
• 1 bottle of barbeque sauce (hot or sweet, whichever you prefer)
• 2 large yams
• ½ teaspoon salt
• ½ teaspoon cayenne pepper
• 1 tablespoon olive oil

Heat the water, vinegar, and herbs in a pot. Simmer the ribs in the liquid for ½ hour.
Drain the liquid and throw away the herbs.
Place the ribs in the slow cooker.
Pour the barbeque sauce over the top.
Cook on LOW for 6-8 hours.

Wash and peel the yams.
Cut them into wedges.
Sprinkle with ½ teaspoon of salt and ½ teaspoon of cayenne pepper.
Toss the yams in 1 tablespoon of olive oil.
Bake on a foil lined pan in a 375 degree oven for 1 hour.


Photo/BBQ Junkie on Flickr
More great recipes are at my Sacramento Easy Meals Examiner website.

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