Do you want a change from hamburgers and hot dogs on this holiday of all holidays? If you’re out of briquettes (propane?) and don’t want to go to the store, here’s a scrumptious BBQ recipe without the BBQ for Pork Ribs that you want to memorize (it won’t be hard) and use again and again.
Theresa, my dental hygienist for the last 29 years gave me this recipe and it’s a winner. You should be able to trust your dental hygenist (and I do.) All that inside work while you lie helpless. The hardest part is that after 29 years, we’re friends and she wants to know what’s gone on in my life (and the everlasting remodel and the girls who are now so big and beautiful) and when she asks about it and them, which she is bound to do–how can I answer? Her hand and what-all is in my mouth.
We fixed that problem: for the last 29 years we go to lunch right after she gets my teeth sparkling and clean and we catch up. She pays, every other time, and the receptionist keeps track: “Sue, you have an appointment next week, and it’s your turn to pay.” That works. Twice a year, I see my friend, Theresa and do lunch. That’s more than I do with a lot of my friends. Perhaps more should go into dental careers.
Theresa with darling new daughter-in-law and handsome son. I was privileged to host their baby shower. Met them that very day–what dears! And they loved the cake enough to take home seconds.
Theresa and I are good but non-fancy in general, and in the kitchen, in particular. Lazy BBQ Pork Ribs fit the bill: easy, good and tender and easy clean-up. Be sure to floss, however. (I get that a lot.)
- 1 or more slab of pork ribs
- garlic salt
- seasoned salt
- BBQ sauce
- Cut up a rack or two of pork ribs and place in crock pot on Low all day (or, on High, half a day)
- I usually slice between every other rib
- Sprinkle with garlic salt and seasoned salt
- A half hour before serving, remove from crock pot
- Preheat oven 350 degrees
- Lay ribs on foil-lined pan
- Slather on in your favorite BBQ sauce
- Bake 30 minutes
Serve with oven roasted potatoes or hash brown casserole or baked beans. But if you live in Iowa–corn on the cob, of course.
I made these recently and served with a side of pineapple rice and roasted broccoli with garlic-ginger spread and parmesan. I found the broccoli recipe from Homemadehoopla.com on Pinterest but just added this–I would add more next time: