Ok, can I tell you?
This is just weird to me.
I’ve taken the past few days off from baking, and recipe creating, and oh yeah, photographing food and that in and of itself has been odd. I’ve welcomed the rest, but do admit that I missed it.
I start to type today’s post and what was extremely bizarre to me was that I didn’t have to start my post title with “Day…”..
I started to type it and went, “Oh, yeah, I don’t have to do that anymore.”
It looks weird without a number in front of it.
And it’s going to take some getting used to, I suppose.
I don’t remember ever having these at my grandmother’s (my father’s mother), but I do remember my mother making them quite often.
This was one of the recipes I discovered in my mother’s recipe box after she passed away. That was nearly 20 years ago and I’ve been making them ever since. Mr. 365 LOVES them!! The kids eat them and enjoy them, too.
I LOVE them because they are so darn easy peasy to make, about a 30 minute prep. in the morning and dinner is good to go when you walk in the door from a busy day.
It doesn’t get any better than that!!
Ok, maybe if you had your own personal, hot looking chef to cook and serve you dinner when you walked in the door from your busy day, but then again, who’s spouse would really allow that?
The note on the recipe card says they can also be baked, but I’ve never had nor made them that way. If you have a crockpot, this is the way to go. They’re so stinkin’ good!
And is it a slow cooker or crockpot?
Gram’s Crockpot Spareribs – serves 6
3 lbs. boneless spareribs
2 tablespoons chopped onion
6 tablespoons lemon juice (I use bottled)
3 tablespoons white vinegar
1 tablespoon Worcestershire sauce
3 tablespoons light brown sugar
6 tablespoons water
1 12oz. jar chili sauce
1 teaspoon salt
freshly ground pepper
5-7 medium potatoes
Turn crockpot onto low.
Cut ribs into 6 servings.
Prepare a large skillet by coating it with cooking spray.
Place ribs in the skillet over high heat and brown on all sides.
Peel potatoes and carrots. Cut them into thirds and then in half.
Place half of the carrots and potatoes into the bottom of the crockpot.
Place the browned spare ribs on top of the carrots and potatoes in a single layer as much as possible.
Cover with the remaining carrots and potatoes.
In a blender combine onion, lemon juice, vinegar, Worcestershire sauce, brown sugar, and chili sauce. Here’s a tip: place the 6 tablespoons of water into the empty chili jar, shake and add to blender. This will remove the remaining contents from the jar and you won’t have to rinse it to recycle! Brilliant, eh?
I come up wit dat one myself, I did.
Blend on high until all ingredients are mixed well.
Evenly distribute the sauce over the carrots and potatoes. Don’t worry, as it cooks everything will blend together. That’s the beauty of the crockpot. Or slow cooker.
Cook on low for 8-10 hours or low for 6-7 hours and then turn to high for an additional 1-1 1/2 hours, stirring occasionally. The latter is what I usually do and I know they’re done when the meat begins to shred as I stir it.
These are really good, if not even better the next day since the flavors have a chance to really mix together.
Serve it with a salad and and you’re all set to go.
These are SO easy and SO delicious that I think it’d be silly if it wasn’t added to your menu.
You don’t have to make them, but when you know you’re going to be taking the kids to school, volunteering in Susie’s class, having lunch and a pedicure with Jill, then shuttling the youngins’ off to dance, boy scouts, basketball practice, trombone lessons and a Little League game after dinner, AND picking up Junior from daycare in between all that, how could you NOT want something quick, delicious and ready for you when you walk in the door at WHATEVER time you do happen to walk through the door?
Gram wasn’t no dummy.
And no, my life is not that busy. (I got tired just writing and thinking about all that stuff!)
BUT, I know some of you are, and all the power to you!
This has been shared at the Gooseberry Patch Slow Cooker Recipe Round-Up!
I know the 365 is now over, but I STILL give you all BIG baking hugs and muffins!! xoxoxox