I LOVE ribs. I could eat them every day if it wasn’t so expensive! A full rack lasts 3-4 meals for me, but at $13/rack, it’s a lot. And, if JI and/or Squeaks ever decide they want to eat ribs, it’ll be even more. So instead, ribs are a once a month treat. Usually I only make them during the summer, so I can put them on the grill. I was so hungry for ribs the other day that I decided to try something new, and damn, it worked perfectly. I’m pretty proud of myself!
Step one: Put the ribs in the crock pot. I had to fold mine in half.
Step two: Season liberally with chili powder, cumin, garlic powder, salt, onion powder, cayenne, and red pepper flakes.
Step three: Pour in two cans of cranberry pop – I used Diet Cranberry Sierra Mist!
Step four: Cook on low for 6 hours.
Step five: Transfer to sheet pan, carefully. They *may* fall apart.
Step six: Baste with BBQ sauce of your choice – I used Sweet Baby Ray’s!
Step seven: Cook at 400F for one hour. Let rest for 10-15 minutes.
Step eight: ENJOY!
I love Greek food. All of it. I have often wondered if I could somehow get one of those vertical rotisseries and giant hunks of lamb for my house. I love it!
A friend of mine brought some Greek dip to a party we had recently. It reminded me of Tzatsiki sauce, so I used the leftovers to make gyros. So, without further ado…
Homemade Gyros (serves one)
- 4 slices Steak’umms
- 2 soft taco size tortillas or 2 small pitas
- Greek dip/sauce (see below)
Place your frozen Steak’umms in a hot non-stick pan.
Sprinkle with oregano, dill, garlic, and salt.
Shred the meat using a non-metal spatula.
Flip, continue cooking until completely done.
Spread the Greek dip/sauce on your tortillas
Top with meat, lettuce, and tomato.
Roll up and Enjoy!
- 2 boxes cream cheese, softened
- 1 cucumber finely diced
- 1 red onion finely diced
- Salt to taste
Combine all ingredients except milk.
Add milk to make the dip the thickness that you want. For the gyros, I had it at a yoghurt consistency.