Slow Cooker Ribs

O M G. Wow yea...These were tasty, tender and feel right off of the bone. They stood no chance and even Caleb devoured every last bite right down to the bone.  You gotta try this if you have a slow cooker, its a must. Trust me you'll thank me later.

Found here.

 

Ingredients
Baby back pork ribs – about 2.75 pounds
1 tablespoon of brown sugar
All-purpose steak seasoning or salt and pepper to taste
1 1/2 cups of BBQ sauce of choice

Directions
Season ribs and place in slow cooker with meaty part facing wall of slow cooker.
Pour BBQ sauce over ribs and cook on low for 6-8 hours.
Serve warm with additional BBQ sauce.
Optional step: Broil ribs, in oven, on high for about 5 minutes after removing from slow cooker.
Recipe notes: Some bottled BBQ sauces can be very high in sodium, so take that into account when seasoning the ribs and adjust salt accordingly. This recipe is easily doubled to two racks.

 

then.....paired it with some tasty asparagus, found here

 

1 lb. Asparagus, washed
1 Cup Water
1/2 to 1 Tbs. Land O Lakes Butter
(Tip: Land O Lakes now has Half Sticks which help to keep your butter fresher longer when using smaller amounts)
1/4 tsp. Garlic Salt
1/4 tsp. Fresh Ground Black Pepper
2 Tbs. Grated Parmesan Cheese
A Handful of Shredded Parmesan Cheese

First, chop the woody bottoms off of your Asparagus.

Put asparagus in a pan wide enough to hold them without bending their heads. They can overlap each other if they need to. Add 1 cup of water and place on high heat on the stove.

Cook, covered, on high for 4-6 minutes, depending on the thickness, until asparagus is tender, yet still nice and firm. When your Asparagus is finished cooking, discard remaining liquid.

Place butter, garlic salt, pepper, and grated Parmesan over your spears, and begin to saute them over medium high heat until butter is melted and the Parmesan begins to get gooey and lightly browned, but not burned.

Remove from heat and place on a pretty plate. Sprinkle with a handful of shredded Parmesan.