Meal # 31 Wine Soaked Ribs with Veggies

I have found that if you go to Albertsons and get their weekly add and coupons and then take them to Publix, (who has better prices) will accepts these so called coupons and you can get Buy One Get Two Free Meat. A couple of weeks ago I got my coupons and saw that Ribs was the meat of choice. I was excited because I have never cooked ribs and soon I would have 3 racks of ribs in my possession. So I went and chatted with the butcher guy at publix and loaded my ribs into my cart. Then later that week I was invited over to a dear friend's house who had made BBQ ribs for us! She is the one who told me about these coupons! I asked her how she cooked her ribs and so on and ate in the most messy way each of my BBQ ribs at her house. I took some mental notes and was getting nervous about all the roasting/marinating/grilling in no particular order. Then that Saturday, the husband and I went for dinner at my parents house, where guess what we ate? BBQ Ribs. Soaked for 24 hours or something in Lime Juice. Mom said that the juices cook the meat so we just have to grill for a few minutes and baste with BBQ sauce. First of all my mother is a exceptional cook, I have called her many of times for help and advice but I thought my mom had really lost it this time. Lime juice? Really? Well we ate them and they were fabulous. We accumulated left overs in each place so we had two different kinds of ribs to finish off the following week. I was over BBQ ribs big time. But I need to use my meat. However, I heard that you are suppose to pull the silvery skin of the back of the ribs before you cook them. This proved to be tricky and confusing. I am not sure I pulled off all of this thin layer of, I don't know, FAT? I watch a couple of YOUTUBE videos to help me. Finally, using the crock pot, a rack of ribs and a bottle of red wine, I began the cooking process. I figured that these were solid ingredients and I just let them cook until they had fallen off the bone then threw some carrots in for good measure. It was are veggies for the meal. So here is what I am learning. Ribs are really just meat still stuck to the bone. I mean obviously. I shan't be scared anymore of the awkward things. Next time, perhaps I will cook them in a soup. Who says I can't? Nobody. That's who.

Tiff

Meal # 9 BBQ Pulled Pork

I began making this meal Friday night and it wasn't eaten until Sunday afternoon. I called my mom and asked her what I should do with this big piece of pork I had gotten. She advised I just toss it in old faithful (the crocky pot) with a whole bottle of bbq sauce and leave it for a couple of hours. I was nervous about this so I sawed the hunk of pork in half and decided if I messed up, I would only mess up half. Besides I wanted to make a yummy pot roast with the other half. So around 5:00pm I plopped the half brick of meat in the cp and dumped some BBQ sauce in there and put it on low. This was not a good or smart time for me to do this. I ended up setting my alarm for 6:30am (Saturday morning) to pull that blasted pork apart and make sure it wasn't burning. I crawled back in bed cursing my cooking obsession. I eventually woke up around 9 as we were heading to a fabulous book fair (where I was to obtain new cookbooks to support my habit) I looked in the abyss and wasn't quite pleased so I set it on warm and left for another 6 or 7 hours. I was beginning to think it would turn to mush but alas, it did not! It was perfectly yummy! I came home late Saturday night and put it into a Pyrex dish and stuck it in the fridge. Sunday afternoon, we had a few key players over to vote on this scrumptious looking pulled pork. I also made homemade coleslaw with a locally grown cabbage from my good friend Brent the cabbage man. We added some salt and vinegar chips and it was a classic feel good American meal.

Bri - 4
Gabriel - 4.65
Laura - 4
Tiff - 4

Average was a solid 4!

I felt very southern and a little red necked when it was all over with. I don't know which was more fun this very southern dish or my classy French souffle. At the moment, you can call me Bobby Sue from the hills of Alabama.

Bobby Sue
"You can never cook pork to much!" Deep thoughts by Bobby Sue