Southern-Style Barbecue Ribs

I tried this recipe for the first time last night and it was SO INCREDIBLY YUMMY!!!! 💛  I was shocked that all of my boys liked it too!  Even my pickiest eaters!  It is so juicy and tender, it just melts in your mouth!  So much flavor too!!  You're gonna LOVE this one!!

Enjoy!

Kirsten

SOUTHERN-STYLE BARBECUE RIBS

1 sweet onion, thinly sliced

1/2 cup ketchup

2 tablespoons quick-cooking tapioca

1 teaspoon liquid smoke

1 tablespoon apple cider vinegar

3 tablespoons light brown sugar

2 tablespoons kosher salt

2 tablespoons chili powder

1 tablespoon ground black pepper

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon sweet or smoked paprika

1 teaspoon oregano

1/2 teaspoon ground chipotle or more to taste

1/8 teaspoon ground cayenne or more to taste

5-6 pounds southern-style (country-style) pork ribs

1)  Stir together the first 5 ingredients (onion through vinegar) in the slow cooker crock; set aside.

2)  In a separate bowl, stir together the next 10 ingredients (brown sugar through cayenne).

3)  Generously coat the ribs with this mixture and set them in the crock pot.  Sprinkle any remaining spices over the ribs.

4)  Cover and cook 8-10 hours on low or 4-5 hours on high.

5)  To serve, transfer ribs to a serving platter and cover with foil.   Skim and discard any visible fat fro the surface of the cooking juices.  Stir the juices and spoon some of the juices over the ribs before serving.

NOTES:

~With this pandemic going on, I couldn't find the tapioca at my grocery store, so I just made it without it.  I was going to use a little cornstarch or gelatin instead at the end if needed, but I didn't feel like the sauce needed thickening at all.

~I did not add more chipotle or cayenne than the recipe says and it had a nice heat to it!  If you like things really spicy, I would add more!

~I served the ribs with baked beans, mac n' cheese and a salad.

Grilled Chicken Skewers

I made these for the first time this week and everyone in my family LOVED them!!  I didn't add any "heat" to them, but I think they would be even better with a little cayenne added for some background heat!  I hope you like them as much as we did!

Enjoy!
Kirsten

GRILLED CHICKEN SKEWERS

5 boneless, skinless chicken thighs
1/4 cup toasted sesame oil
1/2 cup agave nectar
1 1/2 teaspoons salt
2 tablespoons ground ginger
2 garlic cloves, minced

1)  Wash and trim excess fat from chicken thighs.

2)  Cut chicken into 2-inch strips.

3)  Combine chicken strips and all ingredients in a medium bowl.  Stir until well blended.

4)  Cover and refrigerate.  Let marinate at least 20 minutes.

5)  Place chicken slices on individual skewers.

6)  Place skewers on grill over medium heat.  Cook thoroughly on each side until done.

NOTES:

~I always use kosher salt in my recipes.

~I used bamboo skewers.  If you are using wooden skewers, make sure you soak them in water for at least 30 minutes before you add the meat and put them on the grill!

~I served this with white rice and a side salad.  Everyone said that it went really well with the rice!