Barbecued Ribs Crockpot Style

© Can Stock Photo/
robynmac

My college boyfriend, who I’ll call George, was studying to become an architect. However, had he pursued it, I truly believe he would have been a damn fine chef. George was a whiz in the kitchen. He was master at creating simple, tasty dishes on a slim budget. George could take a boring, frozen pizza, pile on his own freshly made toppings, and turn it into a gourmet meal.

One of George’s signature dishes was his short ribs. He’d dump them in a crock pot, pour in a bottle of barbecue sauce, and cook them on low for eight hours. They came out so tender the meat fell off the bone. Neither of us had access to an outdoor grill at the time, but George’s ribs sure satisfied our yen for barbecue.

Over the years I’ve tweaked his recipe, ever so slightly. These days, with food prices on the rise, short ribs are like gold. However, their ugly cousin, the back rib, is cheaper and flavorful. They also work nicely in a crock pot.

I simply stack the ribs in and add a little barbecue sauce between the layers. I’ll then add a little sauce on the top. The sauce becomes watery as it cooks, so I only use a quarter to half a bottle. Then I turn the pot on low and cook for seven to eight hours. I also check them while they’re cooking. If the meat on top gets a little dry I simply spoon some of the sauce from the bottom of the pot over it. Then, once the ribs are cooked, I’ll pour on a little more fresh sauce when I plate them.

I like to serve mine with scalloped potatoes or baked beans. Or both. Some people like corn on the cob and mashed potatoes. Or you may wish to try grandmother’s green bean recipe. Whichever way you choose, it’s a nice recipe for those who don’t have access to an outdoor grill.

Gayle Martin

Cover photo by Rob Resetar

If you like ribs and barbeque then be sure to check out the Rosie’s Riveting Recipes cookbook for delicious historic barbeque style recipes.

 

Whole Wheat Rolls

from Rosie’s Riveting Recipes
© Can Stock Photo / SeDmi

Who doesn’t love fresh, home-baked bread? Seriously. The smell of fresh bread baking is intoxicating, and when you take it out of the oven? Ooh la la! Put a little butter on it and take a bite while it’s melting. If that’s not heaven and earth then I don’t know what is.

Okay, I get it that some bread recipes are pretty cumbersome. However, this historic recipe, from Rosie’s Riveting Recipes, is actually quite easy.  The fresh baked rolls are delicious, and it would even be a fun project to do with the kids or grandkids.

Gayle Martin

WHOLE WHEAT ROLLS

  • 1 cake compressed yeast
  • 1 3/4 cups lukewarm milk
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 2 tablespoons molasses
  • 2  cups flour, sifted
  • 3 cups medium whole wheat flour
  • 4 tablespoons soft shortening

Crumble yeast into bowl. Add lukewarm milk, sugar, salt, and molasses. Work in sifted flour, whole wheat flour, and shortening. Knead until smooth. Place in greased bowl. Cover with damp cloth. Let rise until double (2 hours.) Punch down. Let rise until almost double (45 minutes.) Punch down. Let rest 15 minutes. Shape. Place in greased pan. Let rise. (30 to 40 minutes.) Bake 15 5o 20 minutes (depending on size) in hot oven (425F). Makes 2 dozen rolls.

Modern adaptation: Dark corn syrup may be used as a substitute for molasses.

 

Cover photo by Robert Resetar.

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.