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Greetings from Tink World!
As a new mom, I’m always looking for quick, easy meals that are also delicious and healthy. Today, I tried spare ribs in the crock pot. I must say that I was a little skeptical. However, they turned out fabulous!
I used this recipe as a guide. As always, I added and substituted things because I just can’t follow a recipe to save my life (unless I’m baking). So, I’ll walk you through what I did. Just a warning, I don’t measure anything. I just eyeball it and I always taste to see what else it needs.
3-4 lbs. of Tink’s Spare Ribs
1 large onion
After the ribs are thawed, place them on a plate and sprinkle garlic, pepper and salt (I used Cherry wood smoked sea salt) on one side. You may have to cut the ribs into smaller chunks. The whole rack wouldn’t fit in my crock. So, I cut into three chunks. Then, slice the onion and place on top.
Next, mix together 1 ½ c. water, 1 c. ketchup, Worcestershire sauce (about 2 oz. or a shot glass full), two good squirts of French’s mustard (that’s all I had on hand), a shot glass of vinegar and a splash for good measure, 4 Tbsp. brown sugar, pepper, garlic and salt. Pour the mixture over the ribs.
Cook on high for 2 hours. Then, turn down to low and cook for another 6-7 hours. If you don’t want the meat to fall off the bone, you might want to cook for 4-5 hours. The meat fell off the bones in the pot. So, the meat is really tender.
We loved them. This recipe is so easy and the end result was great! I’ll definitely make this again. Next time, I’ll spice it up more with some crushed red pepper or cayenne pepper.
As for markets, Team Tink will be at the Evans Towne Farmers Market on Thursday, May 23 from 4-7 p.m. Then, on Saturday, May 25, Team Tink will be at the Decatur Farmers Market from 9 a.m. to 1 p.m.
Well, that’s all for now! Have a great week and we’ll see you at the market!