Melinda Morley

Today I’m doing something new. I’m going to blog a recipe.

First. Time. Ever.

And believe me, it was worth waiting for. This is the recipe I pull out when I’m going for the big guns. As in: company is coming over and I need to impress or I signed up to take dinner to some family in the neighborhood who has an illness or something (Mormons are always doing that, and casseroles are so overrated. Who wouldn’t want to be brought BBQ ribs?)

The other thing I love about this recipe is that it makes my house smell amazing. And I have to say, that that is one of the fringe benefits of cooking: The wonderful aroma. I love it when my kids come home from school and they throw their back packs in the middle of the walkway so that no on can get by without tripping on them (okay, not that part). I love it when my kids come home from school and take a deep breath and say something genius (they get that from me) like “Wow, Mom! What are you making?” Yep. Raising them right, except for the backpack on the floor thing. And I often get hugs from my boys. They love it when I cook.

Without further ado, here is the recipe.

Ribs that win you favors with your husband /or How to make your husband not care that you are reading Twilight.

4-5 lbs. pork spareribs

1 1/2 c. bottle BBQ sauce (Bullseye is my fave.)

1/2 c. chopped onion

1/4 c. brown sugar

1 Tbsp. Worcestershire sauce

1 tsp. Liquid Smoke

1/2 tsp. garlic powder (I use a couple of cloves of the real thing.)

DIRECTIONS:

Cut ribs apart. Boil 15 minutes. (Don’t omit this step, trust me, or the meat texture will not be good.) Pat dry. Place in slow cooker. Mix remaining ingredients, pour over ribs.

Cook 10 hours on low. (I’ve done it on high, but it’s not NEARLY as tender. You just have to plan ahead.)

This is a great dish for entertaining because you can throw it in and forget about it while you are making the strawberry spinach salad and rolls.

I love to impress people without really doing much work. This recipe fits right in that category.

(And, in closing, I’d like to thank my sister, Tamra, who found the recipe in the first place.)