Monday, July 4, 2016
Happy 4th of July, everyone! I hope you all have had a blessed day! We stuck around the house today and, now that we’ve eaten until we can’t breathe, we’re seriously considering resting our eyes. Not napping, of course, just resting our eyes. 🙂 I hope your day has been everything you’d hoped it would be and much, much more. Here’s what I had cooking today – Slow Cooker Baby Back Ribs and Southern Style Baked Beans (the only recipe I use). Enjoy!
Slow Cooker Baby Back Ribs
Ingredients:
1 slab of baby back ribs – cut into pieces as necessary to fit slow cooker
1 sliced onion
1/4 cup of water
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
1 bottle of your favorite barbecue sauce
Add sliced onion and water to slow cooker. Mix salt, pepper and paprika and rub mixture onto ribs. Place ribs in slow cooker. Cook on low for 8 hours or high for 4 hours. (8 hours on low is best.)
After cooking in slow cooker, carefully remove ribs and place in roasting pan. Coat ribs with barbecue sauce and bake in oven at 375 degrees for about 10-15 minutes. This really sets in the barbecue sauce and caramelizes it slightly for an incredible flavor.
(Via Easy Recipe Depot)
Southern Style Baked Beans
Ingredients:
2- 28 ounce cans of regular pork n’ beans
1/2 cup ketchup
1/2 cup barbeque sauce
1/4 cup brown sugar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon pepper
6 slices thick cut bacon, sliced into 1 inch pieces
Heat oven to 350 degrees. Combine ketchup, barbeque sauce, brown sugar, mustard, Worcestershire sauce, garlic powder and pepper in a medium sized bowl. Mix well; set aside.
Open each can of beans and pour off all the standing liquid at top can. Discard liquid. Add beans to ketchup mixture and stir gently until well combined. Pour into shallow 2 quart baking dish.
Cut bacon into 1 inch pieces and place pieces in a single layer on top of beans. Bake beans, uncovered, for one hour.
(Via South Your Mouth)
THE END! 🙂
♥Tawnya