An Important (and messy) Message from YARP

New from the Yummish Advanced Research Project (YARP):

SLOW COOKER BARBECUE RIBS

4 lb. pork ribs

1/8 cup molasses

1 tsp. salt

1 tsp. ground black pepper

3 1/2 Tbsp. liquid smoke

2 garlic cloves, chopped

1 green bell pepper, sliced

and/or

1 medium onion, sliced

2 chiles Colorado, dried

6 – 10 slices of jalapeno pepper

3/4 cup cola*

2 cups barbecue sauce**

*Recommended: Mexican Coke

Coat inside of 4-5 quart slow cooker with olive oil.

Cut ribs into 3-bone sections.
Mix together molasses, salt, black pepper, liquid smoke and garlic in a shallow dish. Coat ribs with mixture.
Layer ribs, bell pepper, and/or onion in slow cooker.
Snap stems off of chiles Colorado and discard half of the seeds.
Add chiles Colorado and jalapenos to slow-cooker.
Pour cola over all.

Cover and cook on low heat setting 8 to 9 hours or until tender.
Remove ribs from slow cooker.
Drain and discard liquid.

**Recommended: Bulls-Eye Guinness Draught Beer Blend

Pour barbecue sauce into shallow bowl.
Dip ribs into sauce. 
Return ribs to slow cooker. 
Pour any remaining sauce over ribs.
Cover and cook on low heat setting for 1 hour. 

Eat.


Today's exercise: Get cooking!

Next: That “To Kill A Mockingbird” post. Really and for true, this time. I think.