Slow Cooker Ribs

For those of you that don’t want to brave the cold, or rain, or just don’t have a grill – you can enjoy delicious ribs as long as you have a slow cooker. That’s right, slow cooker ribs! This is super simple and super delicious.

What You’ll Need…

1 Rack Ribs (Your Favorite Style) [Cut in half]

2 Cups Water

Spices (Your favorite mix)

BBQ Sauce (Your favorite kind)

Pour two cups of water in the bottom of your slow cooker and place the ribs on top of that. If your ribs are defrosted season them now, if not, don’t worry you can cook them from frozen and it works wonderfully.

Set your slow cooker to low and let the ribs cook.

If you started out with frozen ribs add the seasoning after they have been cooking for about 2-3 hours.

The ribs will be moist, delicious and ready to eat after they have cooked for 8 hours.

Remove the ribs from the slow cooker, brush with your favorite bbq sauce, cut them into individual ribs, and ENJOY!

Sausage and Apple Cornbread Stuffing

As promised, we have a recipe at a semi-regular basis!

Although stuffing is mostly associated with Thanksgiving it is NOT just for Thanksgiving! We should really eat it more often than just the fall and winter holidays, too. So, I have for you a new stuffing recipe that we made for Thanksgiving last week and that I look forward to making again in the future. You should think about making it for Christmas or New Year’s this year!

What You’ll Need…

2 Batches Cornbread

2 Ribs Celery (Chopped)

½ of a Large Onion (Diced)

1 Apple Diced

14-16oz Sausage (Your favorite kind)

1-2 Cups Chicken Stock

1 Tablespoon Olive Oil

Salt

Pepper

Cornbread: (This only makes one batch.)

1 Cup Cornmeal

1 Cup All-Purpose Flour

½ Cup Butter (Melted)

2/3 Cup Sugar

2 Eggs

1 Cup Milk

½ Teaspoon Baking Soda

½ Teaspoon Salt

½ Cup Frozen Corn

Preheat your oven to 375.

Add the dry ingredients to a mixing bowl and whisk them together until combined. Add the melted butter followed by the milk and then the eggs. Stir until combined, but do not over mix. Add and stir in the corn.

Pour the mixture into a greased baking dish and bake at 375 for 30-40 – until a toothpick comes out clean.

Allow the cornbread to cool. Once cooled, cut the cornbread into squares, but do not separate them. Allow the bread to sit out overnight.

Preheat your oven to 350.

Chopped your celery, onion, and apple and add them to a hot skillet with the olive oil. Add salt and pepper and allow the veggies and apple to cook over medium heat until soft – about 7-10 minutes. Stir occasionally.

While the veggies are cooking remove the sausage from the casings and cook it through in another skillet.

Also cut the cornbread into smaller, bite-sized pieces.

When the sausage and veggies are done cooking add them to a large bowl(s) and allow them to cool slightly. When everything is at a temperature that will not burn you, add the cornbread to the bowl(s) and mix everything together with your hands. Make sure that the veggies and sausage are evenly distributed.

Carefully pour the mixture into a large greased baking dish and press it down. Pour the stock over the stuffing mix until the bread is moist, but not mushy.

Cover with foil and bake the stuffing at 350 for 45 minutes.

Enjoy!