•I feel very comfortable in the kitchen; I’ve been known to throw down. I will tackle any recipe or try a new ingredient without any fear, and am usually pretty successful at it. That is, until 6 years ago when these two sweet and lovable boys came into my life. According to Corey (then 9) and Blaine (then 6) I just didn’t cook anything good. I put pickles in the tuna fish, made things too spicy, made macaroni and cheese from scratch not from a box, added walnuts to chocolate chip cookies and ordered pizza with more then just cheese as a topping. I.WAS.DEVISTATED. I mean, I cook for kids for a living! After many attempts to please their persnickety palates I hit a winner. This recipe is nothing fancy, but it’s special to me because Blaine requests it every time…..as long as I serve it with boxed macaroni and cheese and a green salad (no tomatoes) with croutons.
Add onions and garlic to the bottom of a slow cooker. Sprinkle with a pinch each of salt, pepper and red pepper flakes.
Add the ribs on top and season with a pinch of salt and pepper as well.
Pour 1/2 of the bottle of BBQ sauce over the ribs and 1/2 cup water. Cover and set on low for 8 hours-you are going to cook for 1 more hour (below)
After 8 hours drain off the majority of fat and liquid. Pour over the other half of the BBQ sauce-cover and cook 1 more hour *revision- slow cookers vary, might have to cook an extra hour.
•The meat will be fall off the bone tender (even if there are no bones)-what would the saying for that be? Leftovers would be delicious in shredded pork tacos or a pulled pork burgers with horseradish cilantro slaw♥Enjoy