Hey there, remember me? I’m back and I’m finally posting a new recipe! Sorry to be absent for so long. I don’t really even have a good excuse, since we`ve been back from our trip for almost 2 weeks now. We went to Cuba for our 10th wedding anniversary (kidless!) and it was wonderful. Here are some photos.
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| Visiting Havana`s Harbour |
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| Walking tour through Old Havana |
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| Riding a moped (while taking a photo- don`t try this at home kids!) |
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| Lounging at the beach in Varadero |
Since returning from an all-inclusive resort with an endless supply of food and drinks, I’ve just been having trouble getting back into the swing of things. Lately I’ve just been letting Tony loose on the barbecue instead of putting much effort into making dinner myself. The one exception was on Tony’s birthday last week. I made his favourite meal: ribs with rice and corn, with carrot cake for dessert. It’s funny because that’s the same meal that my dad always liked to have on his birthday too. I’ve made ribs a number of different ways but most of the time I’m not that happy with the results. Some years I’ve resorted to the prepackaged kind because I just couldn’t seem to get them right on my own. I finally found that the best way seems to be to cook them in a crockpot, because it makes them so tender that the meat is literally falling off the bone. I add extra barbeque sauce at the end for more flavour. Tony was impressed with them this year and so were the boys, so I figured this rib recipe was blog-worthy.
Slow Cooked Ribs
Adapted from Canadian Living: The Slow Cooker Collection
2 racks of pork back ribs
seasoning salt
pepper
2 cups ketchup
1/2 cup wine vinegar
2 tbsp sugar
2 tbsp worcestershire sauce
1/2 cup barbecue sauce
Trim as much fat off the ribs as you can and cut them into 2-rib portions. Place them on a foil-lined bakig sheet and sprinkle both sides of the ribs with salt and pepper. Broil them until browned, about 5 minutes on each side. Place them in a slow cooker.
In a bowl, combine ketchup, wine vinegar, sugar, and worcestershire sauce. Pour the mixture over the ribs and stir them to coat completely. Cover and cook on low for about 6 hours, until ribs are tender.
Remove ribs from the slow cooker with a slotted spoon and lay them out on a baking sheet. Brush them with barbecue sauce. You can either serve them at this point, or put them in the oven on lowest heat to keep them warm until ready to serve.
My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” 
