Crockpot Baby Back Ribs

I love using my crockpot, but sometimes it gets hard finding recipes I like in the crockpot.  Sometimes the recipes make the food too wet or too dry and sometimes it tastes "crockpotty" (the taste it gets from sitting in a crockpot all day -- there is a certain taste, trust me).  

So I decided to give baby back ribs a try in the crockpot.  Last time I made ribs in the crockpot, they were very good.....but I used country ribs (bone in)....this time I decided to use baby back and cook them on low instead of high!  I also changed things around a bit, thanks to THIS recipe.  I gave them a dry rub and waited to add the BBQ sauce (Sweet Baby Rays obviously!) until the end!  And HOLY COW....I hit a home run!  These were AMAZING!  Probably one of the best recipes I've made in my crockpot!

Crockpot Baby Back Ribs

1 large rack of baby back ribs (I honestly don't remember how much it weighed).
1 tsp. black pepper
1 tsp garlic salt
1 tsp ground cinnamon
1 tsp onion powder
1 tsp tyhme
1 TBSP brown sugar

Bottle of your favorite BBQ sauce (I use.....all together now......Sweet Baby Rays)

Cut your ribs into sections (4 ribs in each)....you should get 4 or 5 sections.  
Combine all your dry ingredients and give those ribs a good rub down...make sure to coat the entire thing. 
Generously spray your crockpot with cooking spray.
Stack your ribs sideways/vertically in the crockpot....bone side down.  Kind of lay them against each other.
Cover and cook on LOW for about 8 hours.

After the 8 hours is up, uncover and brush the ribs with BBQ sauce.  I pretty much smothered mine...but I like them saucey!  Cover and turn heat up to HIGH and cook for another 30 minutes!

Voila!!  BEST CROCKPOT RIBS EVER!!!!!!  The meat is so tender it falls right off the bone, but not overly tender....you still have to lift the rib to your mouth and give a slight tug!  PERFECTION!

~Gianna~

Flank Steak Marinade

I don't eat (or cook) much red meat, as you may have noticed with my lack of red meat cooking.  It's really for no other reason than I don't like the meaty taste in steaks, burgers, ground beef.   BUT if I find a good recipe that is very flavorful and can camouflage that taste I don't like......it's a keeper!  And this is one of those recipes!    I got it from a friend of mine a few years ago.  This marinade is sweet and savory.....it also really keeps the meat tender.   YUM!

When grilling flank steak...it's best cooked on a high heat for a short amount of time.  And it's best when it's medium rare...if you overcook flank steak it gets tough.  Also it should be sliced on the thinner side, against the grain and on a slight angle.   I learned all of this from my Uncle when I made this recipe for Easter!  :)



Flank Steak Marinade
(this is for about a pound of meat)

1/4 c. oil

3+ Tbs. red wine vinegar (may need more)

1/2 c. soy sauce

1 Tbs. garlic powder

1 Tbs. minced onion

3+ Tbs. peach preserves (can use apricot if can't find peach) - may need more to taste.

Combine all ingredients in large zip lock bag with meat and stick it in the fridge no less than 3 hours, but as long as over night!  The longer it sits, the better it tastes.  I usually keep mine in over night, and during the time it's in the fridge I squish it around in the bag to make sure all the meat gets nice and marinated!

Heat grill to medium-high.  Place steak on grill and cook for about 5 minutes in each side....I wouldn't go less than 4 or more than 7 on each side.

Remove from grill and place on cutting board.  Let it sit for a few minute, slice and serve!

ENJOY!!!

~Gianna~