"Did you ever stop to taste a carrot? Not just eat it, but taste it? You can't taste the beauty and energy of the earth in a Twinkie."
With all this talk recently of "pigs" I found myself with a serious hunger on for pork ribs! LOL. So, what's a girl to do, but yield to her hunger by making some in her handy dandy crock pot! What a fabulous invention that little darlin is. The most difficult part of the recipe process, is waiting the 5 hours for the ribs to reach their maximum tender juiciness. Oh my, the house smelled so good, and my goodness how my stomach roared. I LOVE cooking. I LOVE channeling my creativity toward recipes, when I am too sore to do my photography the way I would like to. And as we inch ever closer to autumn, my mind is swirling with ideas for recipes I have been inventing. I think for my next trick, I will be making some Creamy Pumpkin soup for dinner next week. We'll see, but for now, here's how I make my Hawaiian Ribs...
Carly's Hawaiian Ribs
1 med. Rack Pork ribs, (bone in) cut into individual ribs (about 8)
1 can Pineapple chunks, in light syrup, (drained w/syrup reserved)
1/2 sm. package Baby Carrots
1 tbsp. Hot Mustard (dry or prepared)
2 cups Yoshida's Gourmet Sauce
1/4 cup Brown Sugar
On the night before you make the ribs, add the Yoshida's sauce, hot mustard, brown sugar, and pineapple syrup into a large Ziploc bag. Add the ribs to the bag (divide the recipe and use two bags if necessary) and toss well to coat the ribs on all sides. Allow to sit overnight in the marinade. Next day, place the ribs, carrots and pineapple in the crock pot, and cover with the marinade. Cook on high, 4 - 5 hours or until the pork reaches 170 degrees.
See, couldn't be easier! So tell me, do you use a Crock Pot? What is your favorite meal to make in the autumn? If you do use a Crock Pot, what is your favorite recipe to make in it? Tell me everything?
September 11th, 2008
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