We had a great time celebrating Mardi Gras last weekend. Good Food. Good Friends. Good Times.
Dinner was very well received and I made a lot of new recipes that I will be sharing with you in upcoming posts. I'm going to start today with these Slow Cooker Louisiana Ribs that were absolutely fall off the bone tender and soooo scrumptious.
You will find that recipe right underneath our Menu for this week. Nothing much on the calendar of note. Just our normal Lenten frenzy of Fish Fry's and Choir. Here is what we will be eating......
Soup Saturday
Butternut Squash and White Bean Soup
Sunday Supper
Dingle Pie
Meatless Monday
Green Shakshuka
Taco Tuesday
Irish Tacos
Wednesday
Chicken Bolognese
Thursday
Out for dinner after Fish Fry Prep
Fish Friday
Eat at Parish Dinner
Yield: 6 servings
Louisiana Ribs
This is a perfect recipe for the cold winter months when you want barbecue ribs but can't be outside. The slow cooker does all the work and the Creole flavors warm your soul.
Prep time: 15 MinCook time: 8 H & 5 MTotal time: 8 H & 20 M
Ingredients
- 2 racks baby back ribs, but into 4-5 pieces
- 1/4 c. brown sugar
- 2 t. salt
- 1 t. dried oregano
- 1/2 t. onion powder
- 1 T. creole seasoning
- 1 c. barbecue sauce
Instructions
- Wash ribs and pat dry with a paper towel.
- Combine the sugar, Creole seasoning, salt, oregano, and onion powder in a small bowl.
- Coat the ribs with the rub and place into the crock of a slow cooker. Brush with some half of the barbecue sauce.
- Cover and cook on low for 8 hrs.
- Remove ribs to a baking sheet lined with foil. Brush with remaing sauce and place under broiler for about 5 minutes until browned and glazed.
Notes
Adapted from a recipe found at Delish
Nutrition Facts
Calories
556.31Fat (grams)
22.97Sat. Fat (grams)
8.21Carbs (grams)
62.31Fiber (grams)
0.83Net carbs
61.47Sugar (grams)
56.54Protein (grams)
24.77Sodium (milligrams)
2070.51Cholesterol (grams)
87.96
Oh my, they look fabulous.
ReplyDeleteThey turned out great Cathy.
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