Believe it or not, next week is July! And that means a quick little celebration mid week for our nation’s birthday. We have no idea what we are gonna do since we just have the one day off work. Maybe head up to my parents’ campground and soak in the pool, or just float down the creek north of our house… The options really are almost endless.
One thing I know for sure, we will be eating some tasty food. A favorite of mine that could be considered Fourth of July worthy is crockpot ribs. So easy to make, and oh soooooo good! Everyone will think you spent hours making them… and really… their not wrong! I always like to use a sweet and slightly spicy BBQ sauce on mine, and the added broiling at the end might seem like an extra step that isn’t necessary… but don’t you dare skip it! It’s what really makes this dish shine!
Along with the ribs, I like to serve up some fresh veggies to try and counteract the inevitable meat sweats. This summer salad is one of my favorites, and again, so easy to whip up! With minimal effort in the kitchen, you’ll be able to put out a pretty sweet spread for yourself or any guests you’ll have over next week with these recipes. Enjoy!
Crockpot Barbecue Ribs
- 1.5 tbsp Sweet Paprika
- 1 tbsp Light Brown Sugar lightly packed (2 tbsp)
- 1/8 tsp Cayenne Pepper
- Salt & Pepper to taste
- 2 lbs Pork baby back ribs (6 lbs) – leave the membrane on the ribs to help hold them together
- 1 cup Barbecue Sauce
- Vegetable Oil Spray
In a small bowl, mix together paprika, brown sugar, cayenne and salt & pepper. Rub this mixture all over both sides of your ribs well.
Arrange ribs in the slow cooker by standing them up against the wall of the stoneware pot, thicker side down and meaty side against the pot. Pour barbecue sauce over the ribs. Cover and cook for 6-8 hours on low.
Once the initial slow cooking is done, line a baking sheet with foil and put a rack on top (I used a cookie cooling rack). Very carefully remove the ribs to the lined baking pan and rack, bone side up and set aside. Skim any fat that has risen to the top and strain all of the remaining juices from the slow cooker through a mesh strainer into a small saucepan. Bring to boil and allow to simmer and reduce by about a third, approximately 15 minutes.
Put your oven’s broiler on to preheat and make sure the oven rack is about 10 inches below the broiler element. Once the broiler is preheated, brush the ribs with sauce and broil for 3 or 4 minutes. Take them out and very carefully flip them over, brush with sauce and broil again, meat side up, for approximately 9 minutes, taking them out once or twice to baste with more sauce. Serve any remaining sauce on the side with the ribs.
Tomato, Cucumber and Avocado Salad
- 1.5 cups Cherry Tomatoes
- 1 Cucumber peeled and seeded, then diced
- 1 Avocado diced
- 4 oz Feta Cheese
- 2 tbs Minced Red Onion
- 2 tbs Minced Parsley
- 2 tbs Olive Oil
- 1 tbs Red Wine Vinegar
- Salt & Pepper to taste
Cut cherry tomatoes in half. Peel and seed one cucumber and dice. Dice avocado. Cube feta. Add everything to a large bowl. Add minced red onion and minced parsley to the bowl.
Whisk together olive oil, red wine vinegar and black pepper, then pour over salad. Toss gently so the feta and avocado don’t break up.
Last modified: June 28, 2018