Cooking -Best and Most Suprising Ribs You can Make. Appliances I will not tolerate, some I will not do without.

Best and Easiest Ribs to Make

First, one of the best things about this dish is its sauce.

Yes I thought the same thing.  A rib sauce made with mayo and mustard?  Further, ribs made in the slow cooker?

Well I am not male and, thus, do not know how to barbecue.  And yes, in my world, ribs always had a red, spicy sauce.

These slow cooked ribs are an abomination, I thought.

Still, I do like deviled eggs.  And I am a big slow cooker fan.

Try it for a change from your normal ribs.

Also, since I often have to freeze the increasingly fewer meals I prepare. A rack of ribs as called for in this recipe would be three meals for me.  I take a third of the result, about five ribs. On this result I ladle the sauce upon.  I split the other bones into two meals to freeze, but do NOT put sauce upon.  The sauce is simple enough to prepare once ribs are thawed and ready to eat.

Also, the recipe instructions say to put all the spices together then use to season.

I find it easier to sprinkle the paprika over the ribs, then the chili powder,....and so on.

This way all the meat is evenly seasoned.

2 tbsp smoked paprika

2 tsp chili powder

2 tsp garlic salt

1 tsp onion powder

1 tsp pepper

1/2 tsp cayenne pepper

4 lbs pork baby back ribs

SAUCE

1/2 cup each mayonnaise, and yellow mustard

Small amt. worcestershire sauce

1/4 cup reduced sodium soy sauce

 In a small bowl, combine the first six ingredients.  Cut ribs into serving-size pieces; rub with seasoning mixture.  Place ribs in a 6-qt slow cooker.  Cook, covered, on low 5-6 hours or just until meat is tender.

Remove meat from the slow cooker and let rest for 10 minutes.  Mix up the sauce and cover the meat.
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Some Cooking Miscellany

Not that I'm a cook above, oh maybe a C+.  Still and so, I do have some things that annoy, amuse or confuse me about the culinary arts.

First, my house is slanted.  I only know that because any liquid I cook in  a pan, a frying pan being a good example, tends to pool at the outer circumference of the pan instead of evenly over the pan, or even in the middle.

I find it very annoying as parts of the food burn with no oil. 

I have no idea how to handle this.
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This subject has nothing to do with cooking but I have no other category for it.  But I love paper calendars.  Yes, even though we live in a technical world with phones that have time, pads we carry about with the date and time....like that.

But first, paper calendars are free.  Second, I like to hang them in places where I am frequently.  I find it quite convenient to have a quick look see at an entire month at a glance.
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I have made a huge decision.  I will never again add Parmesan cheese in any large amount, to anything I cook.  For there's something about parmesan cheese that makes a dish result kind of gummy.  And it doesn't taste all the good either.

That's not to eliminate a sprinkle on top of spaghetti but no more than that.
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Appliances take up valuable real estate on my kitchen counter.  As I've stated often, I am an average cook with an interest in the subject.

NO FOOD PROCESSORS or BLENDERS.

Sorry.  I will not make any recipe that requires these appliances or a substitute.

And an appliance that I adore and will always have....and use often....A SLOW COOKER.

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CLARION CALL All of America loses power. The citizens take over.