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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Pot Roast with Homemade Bread

This pot roast cooks in the crock pot all day, the bread bakes in the machine, and when you get home, you've got a delicious dinner ready to go.

Ingredients for the pot roast
5 pound beef pot roast
2 russet potatoes, scrubbed and cut into quarters
1 turnip, peeled and cut into chunks
1 parsnip, peeled and cut into chunks
4 carrots, peeled and sliced
2 stalks of celery, cut into small pieces
1 package of Lipton onion soup mix
1 cup of beef broth or red wine
Whole wheat flour for the bread machine
Yeast

In the morning:
Sear the pot roast on all sides in oil in a heavy dutch oven to seal in the juices.
Place the browned roast in the crock pot and sprinkle the Lipton onion soup mix over it.
Add the vegetables around it.
Pour the broth or wine over it all.
Cover and cook on low for 8 hours.
Set up the bread per your machine's instructions and set to delay bake.

In the evening:
Remove the roast and vegetables to a platter.
Take the bread out of the machine.
Pour the broth from the crock pot into a pan.
Thicken with 2 tablespoons cornstarch and 2 tablespoons water, stirring to make a gravy.
Slice the bread and serve with the pot roast.

Save the leftover pot roast to make:
Beef Roast and Artichoke Pizza
Spicy Fajitas and Chipotle Refried Beans
Stir Fried Rice and Beef


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Photo/kenidala on Flickr

Slow Cooker Diablo Beef and Rice

Ingredients:
2 lbs of beef stew meat, lean, cut in bite sized chunks
1 onion, chopped
1 bell pepper, chopped
1 stalk of celery, chopped
1 small can of chopped green chilis
1 package of taco seasoning
2 tablespoons of flour
1 can (6 ounces) of tomato paste
1 can (6 ounces) of water
2 Tbsp white vinegar
1 can of Ro-Tel tomatoes (diced tomatoes with green chilis and onions)
2 cups of rice
½ head of lettuce
1 tomato, cut up
½ cucumber, cut up

Preparation:
Put the flour, taco seasoning, and meat into a bag and toss to coat the meat.
Place the meat with the seasoning and flour in the slow cooker. Add all the ingredients except the rice and stir together.
Cook on low for 8 hours.
Pour the rice into the slow cooker and turn to high. Cook for 40 minutes or until the rice is soft and has absorbed most of the liquid.
While the rice cooks, toss the lettuce, tomato, and cucumber for a dinner salad.
Serve with grated cheese and sour cream, if desired.



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More great recipes are at my Sacramento Easy Meals Examiner website.

Sweet Ribs with Roasted Root Vegetables

Pop these ribs and vegetables in the crockpot in the morning for a warm fall dinner. Yes, you’ll need two crockpots for this one. Otherwise, cook the ribs in the crockpot and the vegetables in the oven that evening.


Ingredients:
Pork or beef ribs, bone-in
2 Tbsp vinegar
1 bottle honey barbeque sauce
2 potatoes, peeled and cut into cubes
1 yam, peeled and cut into cubes
2 parsnips, peeled and sliced
1 yellow onion, quartered
¼ cup of parsley, chopped
Salt and pepper

Preparation:
Cook the ribs:
Simmer the ribs in water to cover and the vinegar for 10 minutes.
Sprinkle salt and pepper on the ribs and place in the crock pot.
Pour the honey barbeque sauce over the top.
Cook on low for 8 hours.

Cook the vegetables:
There are two ways to do the vegetables.
In the crock pot:
Place the vegetables in a crockpot lightly coated with oil.
Sprinkle with salt and pepper, and cook on low for 8 hours.
In the oven:
Place the vegetables in a baking dish, dot with butter, sprinkle with salt and pepper, and cover with tin foil.
Bake for 45 minutes at 375 degrees. Uncover and cook for 10 minutes longer, to brown.

Serve this with lots of napkins and iced tea.

Another delicious ribs recipe is Country Pork Ribs with Pesto Mashed Potatoes.

BBQ Beef Crockpot Sandwiches

BBQ Beef Crockpot Sandwiches
Tater Tots
Fresh Carrot Sticks, Celery Sticks, and Red Grapes

Ingredients:
2 pounds of round or sirloin steak
1 chopped onion
1 clove of garlic, crushed
1 jar of barbeque sauce, your choice of flavor
Whole wheat hamburger buns

In the morning:
Trim the fat from the round steak and cut into 1 inch pieces. Combine with the remaining ingredients except for the buns in the slow cooker. Cook on low for 8-10 hours. The meat should be very tender.

In the afternoon:
Preheat the oven. Place the Tater Tots on a baking sheet and bake, following the package directions.

Slice the carrots and celery and place on a platter with a bunch of red grapes in the center.

Remove the meat from the crockpot and shred using two forks. Stir in enough sauce from the crockpot to make it creamy. Save the rest of the sauce in the refrigerator to use in the Sweet and Tangy Chicken dinner this week.

Warm the buns over a flat griddle, cut side down. Serve the meat on the warm buns.