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!
A couple years ago, my mom gave me this really strange and complicated recipe for jalapeno popper dip. She picked it up while on vacation somewhere, and thought I would like it. Well it hung on my fridge for awhile, in fact it’s still there, until last week when I decided to give it a try. Unfortunately, though the recipe was clearly written, the steps were complicated and there was a high probability for failure. Anything that involves cooking mayo is a potentially disastrous endeavor! So I created my own using similar ingredients, and it came out perfectly!
Jalapeno Popper Dip
- 8oz cream cheese
- 1/2 cup mayo
- diced pickled jalapenos to taste (I used about 1/4 cup), drained
- 1/3 cup panko breadcrumbs
- 1/2 cup shredded cheddar
Combine cream cheese, mayo, and diced jalapenos. Microwave for ONE minute. Stir well.
Combine bread crumbs and panko, cover the cream cheese mixture completely. Microwave 2-4 minutes or until cheese is melted and bubbly.
Serve with a michelada and heavy duty tortilla chips for dipping!