Meal of the Week

 

Picture from Our Best Bites

Last week I posted my favorite meal and I decided to post our favorite meal from this week.  We voted and this was almost a hands down winner.

We call it Conference Ribs.  We had it for the first time after General Conference in April and decided it needed to be a family tradition ever conference weekend.  I had however bought enough ribs to make it twice so we made them again this week and they were again INCREDIBLE.

I found the recipe on my favorite recipe blog (Our Best Bites).  The first time I made it exactly how it is posted and the second time I didn't have Pineapple juice and so I used Orange juice and they were just as good.

So here is our "Meal of the Week"

Babyback Ribs

1 rack babyback ribs (about 2-2.5 pounds; 1 rack feeds two adults; another rack of ribs will work with the marinade if your crockpot can fit them)

3 c. pineapple juice

1 ½ c. brown sugar
1 ½ tsp. mustard powder
1/3 c. ketchup
1/3 c. red wine vinegar
1 ½ Tbsp. lemon juice
2 Tbsp. soy sauce
½ tsp. ground cloves
2 tsp. ground ginger
4 cloves garlic, minced

½ tsp. cayenne pepper

Your favorite barbecue sauce (try getting some at your favorite BBQ restaurant–they usually sell it pretty cheaply!

Using a sharp knife or a pair of kitchen shears, cut each rack into about 4 portions (it ends up being about 3-4 rib bones each).
Place in crockpot. Mix pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice, soy sauce, cloves, ginger, garlic, and cayenne pepper. Pour over ribs and cover.

This step can be done the night before. Set to low for 6-7 hours. You can poke ‘em occasionally to make sure they all get exposed to the braising liquid and that they’re not getting too tender (like totally falling off the bone; these babies still have to make it onto the grill!)

Remove ribs from liquid and heat grill to medium. Place ribs on the grill, brush one side with barbecue sauce, and close the lid for 3-4 minutes. Carefully turn the ribs, brush other side with sauce, close the lid, and wait another 3-4 minutes. Repeat.

We also served this with homemade Macaroni Salad.  Here is my Mom's recipe that I love!

Granny Lorraines Macaroni Salad

Lots of Pasta - We love the shells (4 cups)
Cubes of Cheese (1cup)
Chopped up pickles (3/4 cup)
Hard boiled eggs 5-7 diced
1 1/2 cups of Miracle Whip
1/2 cup Milk
A good squirt of mustard
1/2 tsp of salt
some pepper
1 tsp paprika

Mix all together.  Leave 1-2 eggs to slice on top.  Sprinkle with paprika.  (It is better if you make this a day ahead of time.  It always tastes better the second day.

Enjoy!