PantherDave Posted November 18, 2006 Share Posted November 18, 2006 Sorry for the delay once again, but this week we will do a "5" ingredient CP recipe. I found several, so this week "Spicy Spareribs". Spicy Spareribs Prep-20 min Cook- 6 hrs low/3 hrs high CP-3 1/2-4 qt 3 1/2 to 4 lbs pork baby back ribs, cut into 1 rib portions 2 cups-bottled picante sauce/salsa 1/2 cup- Honey 1 tablespoon quick-cooking tapioca 1 teaspoon ground ginger Step 1- Preheat broiler. Place ribs on the unheated rack of broiler pan. Broil 6" from the heat about 10 min or until brown, turning once. Transfer ribs to CP. Step 2- In a medium bowl combine picante, honey, tapioca, and ginger. Pour sauce over ribs. Step 3- Cover and cook desired time/temp. Skim fat from sauce. Serve sauce with ribs. Now for some football, I like the the 49er's to shock the Hawks!!! Seahawks 23 49er's 27 Bon Appetite and Good Luck on the Homer Front and FF Wise!! Peace-PD Quote Link to comment Share on other sites More sharing options...
The Holy Roller Posted November 19, 2006 Share Posted November 19, 2006 Sorry for the delay once again, but this week we will do a "5" ingredient CP recipe. I found several, so this week "Spicy Spareribs". Spicy Spareribs Prep-20 min Cook- 6 hrs low/3 hrs high CP-3 1/2-4 qt 3 1/2 to 4 lbs pork baby back ribs, cut into 1 rib portions 2 cups-bottled picante sauce/salsa 1/2 cup- Honey 1 tablespoon quick-cooking tapioca 1 teaspoon ground ginger Step 1- Preheat broiler. Place ribs on the unheated rack of broiler pan. Broil 6" from the heat about 10 min or until brown, turning once. Transfer ribs to CP. Step 2- In a medium bowl combine picante, honey, tapioca, and ginger. Pour sauce over ribs. Step 3- Cover and cook desired time/temp. Skim fat from sauce. Serve sauce with ribs. Now for some football, I like the the 49er's to shock the Hawks!!! Seahawks 23 49er's 27 Bon Appetite and Good Luck on the Homer Front and FF Wise!! Peace-PD I like THAT pick!! And them babybacks...hmmmmmmm! Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted November 19, 2006 Share Posted November 19, 2006 Looks like a great recipe PD! I will have to try it in the future. For this week, here's what I'm doing: Crock Pot Southwest Beef: Brown: 1.5 lbs boneless chuck roast cut into 1" cubes or stew meat with chopped onion. Put into the pot. Add: 1/4 c. red wine (used to deglaze meat pan if needed) 1 can pinto beans ( I like to use Ranch style beans) 1 can black beans 24 oz. jar picante or thick and chunky salsa 1 Tbsp. cilantro 1 1/2 tsp. chili powder 1 tsp. cumin 1 tsp. salt 1/4 tsp. pepper Cover and cook 7-8 hrs on low. Uncover, turn to high and cook for another 30 minutes to thicken. Serve in bowls with condiments: tortilla chips sour cream shredded cheese guacamole Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted November 19, 2006 Share Posted November 19, 2006 (edited) Both of those sound really good. I'll have to give them a try this winter. In the CD house today I have a huge pan of ribs that were smoked by some friends of mine. Just gonna pop em in the oven to warm up, cook up some baked beans, and wash it down with some cold beer. Very simple, but tasty. Having a small breakfast this morning to warm up my stomach. Edited November 19, 2006 by Chief Dick Quote Link to comment Share on other sites More sharing options...
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