Two Recipes of the Week!

Sunday, May 4, 2008

Ok, I really am supposed to be studying for finals right now, but I just had to post these two recipes I made last night. They were soooo dang good.

Before I even start this whole thing, I have to put a couple disclaimer's on this.
1. Most of my recipes come from www.recipezaar.com ( unless other wise stated), which is an amazing recipe website. I will give credit where credit is due to the people of which I am using their recipe!

2. I hardly EVER follow a recipe exactly. I have gotten very comfortable with replacing ingredients, adding ingredients, etc. So I will post the recipe as is, and then tell you what I did to make it different, so you can make the recipe based on YOUR personal preference. If your not comfortable experimenting, there is nothing wrong with following the recipe as stated.


The recipes of the week for this week are:
Slow cooked Sweet & Savory Ribs with Sensational Potato Salad:

Sensational Potato Salad ( courtesy of ratherbeswimmin')


INGREDIENTS:
4 lbs red potato
1 teaspoon salt, divided
3 green onion, sliced
1 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon prepared mustard
1/2 teaspoon pepper
1/2 teaspoon celery seed


DIRECTIONS:
1.Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool.
Peel potatoes and cut into 1 inch pieces. ( Or you can peel first, and then boil. That's what I would recommend so then the skin doesn't get stuck in your peeler.)

2.In a large bowl, stir together potato, 1/2 t. salt and green onions.

3.Add in remaining 1/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended.Adjust seasoning to taste with salt and pepper.

4.Cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).

MY Adjustments:
** I didn't have any celery seed, so I thinly sliced two celery ribs.
** I also didn't have any relish, so I cut up two dill pickle spears. I also added more mustard than what the recipe called for because Bevan doesn't like things too mayonaisy.
** I also added some dill weed. You have to very careful with dill because its very, very strong...so just add to your taste.


Slow Cooked Sweet & Savory Ribs:
Courtesy of Ratherbeswimmin'

Ingredients
1 large onion, sliced and separated into rings
2 1/2-3 lbs country-style boneless pork ribs
1 (18 ounce) bottle honey barbecue sauce
1/3 cup maple syrup
1/4 cup spicy brown mustard
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)

Directions:
1.Place onion rings into a 5-quart slow-cooker.
2.Place ribs on top of onions.
3.In a small bowl, mix together the barbecue sauce, maple syrup, mustard, salt and pepper; pour over ribs.
4.Cover; cook on LOW for 6-7 hours or until the meat is tender.


My Adjustments:
**Ok the sauce for this stuff is PHENOMENAL. It's soooo soooo good. So I tripled the sauce, and poured it over the ribs to cook.
** I also didn't have honey bbq sauce, so I used regular K.C Masterpeice BBQ sauce and added about 2 tablespoons of honey for each batch of sauce.
** After the ribs were done in the crock pot, I wanted to crisp them up a little bit. So I took them out of the crock pot, and placed on a broiler pan. I then scooped out some of the BBQ sauce, and smothered the ribs with the sauce, and placed the ribs under the broiler for 2-4 minutes, occasional pulling them out and adding more sauce.


I think no matter how you make the recipes, either as written, or my way...they were both really really good. They are also not a whole lot of work. You can start the ribs in the morning, and let them simmer all day. You can then make the potato salad whenever you have a free minute, since the ribs are taking care of themselves.

Enjoy!
♥
JLB