Memorial Weekend Slow Cooker Pork Spare Ribs

Very rainy weekend in South Florida which means no BBQing for Memorial weekend. So instead I settled on some slow cooking Pork Spare ribs….

Started off with 6lbs of some lovely Pork St. Louis spare ribs which I patted dry and then drenched each one individually with the below dry rub:

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  • 1 cup of dark brown sugar
  • 2 tsps of cumin
  • 2 tsps of black pepper
  • 1 1/2 tsps of ground ginger
  • 1 1/2 tsps of garlic powder
  • 2 tsps of salt
  • 2 tsps of ground red pepper
  • 2 tsps of oregano

Slice to large onions and once you have covered each rib with the rub, layer in a slow cooker/crockpot, and in between each layer place quite half the sliced onions and then top with the other half.

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Top it all off with 1 1/2 bottles of Green Apple Cider – I used Woodchuck this time round – Woodchuck

If you would rather stay away from anything with alcohol content, you can use regular apple juice 🙂

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Place lid on slow cooker/crockpot and set to slow cooking for 6 hrs.

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For the final steps, I removed all the ribs from the slow cooker/crockpot, dipped them in BBQ sauce ( I used Sweet Baby Rays – Sweet’n’Spicy) but you can either make your own or use your favourite of course. This batch turned out nice and spicy and full of flavour.

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And them baked them for 20 minutes in a 400 F deg oven. Whilst that was happening, I whipped up some mashed potatoes and there you go, Memorial Weekend dinner is ready ❤

Have a safe holiday everyone!

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There’s no place like home…….cooked meals!

Of course there is nothing better than a home cooked meal, or is there!

Well today there for sure is! I got lucky this week at my neighborhood Publix, when walking down the poultry/meat area. I spotted some Sweetbreads (mojellas para los Yoruguas) which means its Uruguayan style BBQ for me!

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Sweetbreads are one of my all time favorites! I was brought up on them, they are not that easy to come by, not sure what they actually do with them here in South Florida as nobody else I know eats them! lol

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So out came the BBQ, cleaned my sweetbreads up, seasoned with salt and pepper and a bit of lemon juice and off to the barbie they went!

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Not sure how to describe them, but all I can say is that they make me very happy! Even happier is the fact that I am the only one that eats it at home, so more for me :-).

As we would say at home “Buen Provecho”!