Both of my grandmothers are excellent cooks and their styles are completely different. My grandma’s style of cooking is from Wisconsin/Illinois and has a strong German influence. My granny’s style is southern with a concentration in baking. Of course they can both cooking anything and everything and it always tastes amazing.
This rib recipe is from my grandmother and these are what I grew up eating. Slathered in sauce and the meat falling off the bone, to me, no restaurant ribs could ever compare. These are sweet and tomato-y instead of your usual barbecue flavor. Her original recipe call for soaking and baking in the oven, but I thought I’d give the crock pot a whack! And thank goodness, they turned out perfect!
The only hard part was convincing Nate to try the ribs and the beans. Because of where he works, the most unappetizing foods for him are pork and beans. But he is an expert, and I had to have his blessing. So he agreed to eat a whole rib and try the beans! He said they were both delicious 🙂
Ruth’s Pork Ribs
3-4 pounds of baby back ribs, seperated
1/2 teaspoon garlic powder
1 medium onion, chopped finely
2 cup ketchup
1 cup water
2 teaspoon dry mustard
2 teaspoon salt
1/2 teaspoon pepper
2 tablespoon worcestershire sauce
4 tablespoon vinegar
4 tablespoon brown sugar
1 teaspoon chili powder
4 tablespoon butter, cut into pieces
In a medium-size bowl, mix all of the ingredients together minus the rib meat.
Add the ribs to a large crock pot and pour the sauce over the top.
Cook on LOW for 8 hours.
My friend Amanda had us over for dinner one night. Which is something that rarely happens to us because people tend to be nervous about cooking for a chef. Can you blame them? But she was a brave one! The whole meal was delicious and if I remember correctly, we each went back for thirds. Ever since, I’ve fallen in love with her baked beans. These were the perfect side for the ribs and potato rolls to slop up the sauces is the cherry on top!
1 1lb can of baked beans (any flavor, I used original by Bush)
1/2 a jar of medium salsa (I used Pace Picante Medium)
4 tablespoons brown sugar
Preheat oven to 375 degrees
Add all the ingredients to a 9×9 baking dish (recipe can be doubled and fit in 9×13)
Cover with tin foil and bake for at least 1.5 hours. The edges should by bubbly and starting to caramelize.