Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

October 14, 2019 at 6:48 PM | Posted in Bob Evan's, Pork, ribs | Leave a comment
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Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

 

 

For Breakfast this morning I Scrambled a couple of Eggs, toasted a couple of slices of Aunt Millie’s Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. After Breakfast I got my Ribs in the Crock Pot and got them going. 38 degrees out this morning and 65 degrees and sunny for the day. Not too bad out. I had to follow Mom and pick her up at the car shop. Her windows of the car wouldn’t work and she had a flush and fill for the radiator. I’m taking mine in to morrow for some work. Tonight its Mom’s favorite, Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Light).

 

 

Mom had been wanting some of my Crock Pot Ribs so that’s what we are having tonight. I purchased the Ribs from Meijer a couple of days ago. Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon the aroma of the Ribs and BBQ Sauce start to fill the air!

 

 

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank you to whom ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

 

 

 

For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Light Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Mango/Tea Snapple to drink.

 

 

 

 

 

 

 


Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

September 18, 2019 at 6:30 PM | Posted in Bob Evan's, greenbeans, Pork, ribs | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

 

 

 

For Breakfast this morning I Scrambled a couple of Eggs, toasted a Thomas Light English Muffin, and had a cup of Bigelow Decaf Green Tea. 89 degrees, partly cloudy, and less humid outside today. After Breakfast I got my Ribs in the Crock Pot and got them going. Got the cart out later and did some yard work. I’ve been working on the back yard flower bed. I tilled the dirt and added some fresh soil. Put down some weed prevention also on it. Hopefully next year I’m going to add some plants and put down some dark wood chips. Tonight its Mom’s favorite, Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Light).

 

 

Mom loves Ribs so I always try to have them from time to time for her. I purchased the Ribs from Meijer yesterday evening and couldn’t wait to have them! Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon the aroma of the Ribs and BBQ Sauce start to fill the air!

 

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank you to whom ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

 

 

For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Light Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Half and Half Snapple to drink.

 

 

 

 

 

 

 

 

Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

August 12, 2019 at 6:36 PM | Posted in Bob Evan's, greenbeans, Pork, ribs | 2 Comments
Tags: , , , , , , , , , , ,

Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

 

 

 

For Breakfast this morning I Scrambled a couple of Eggs, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. 92 degrees, partly cloudy, and more humid outside today. I took Mom’s car over to the shop and had the tires rotated, new wiper blades, and the oil changed. Back home did a load of laundry and that was it for the day. Tonight its Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Light).

 

 

 

 

 

 

Mom loves Ribs so I always try to have them from time to time for her. I purchased the Ribs from Meijer yesterday and couldn’t wait to have them! Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon the aroma of the Ribs and BBQ Sauce start to fill the air!

 

 

 

 

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

 

 

 

 

For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Light Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Half and Half Snapple to drink.

 

 

 

 

 

 

Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

 

 

 

 

 

 

 

 

 

Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. The shortest bones are typically only about 3 in (7.6 cm) and the longest is usually about 6 in (15 cm), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”.

https://en.wikipedia.org/wiki/Pork_ribs

Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

April 6, 2019 at 6:35 PM | Posted in Bob Evan's, Pork, ribs | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

 

 

For Breakfast this morning I fried up a Sunny Side Egg, heated up a couple of Johnsonville Turkey Sausage Links, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. Very hungry this morning. Cloudy and 69 degrees out today. After Breakfast went McDonald’s to pick up Breakfast for Mom. I’m preparing Crock Pot Ribs for Dinner so I got those on early today. Then it house cleaning today. Dusted, Vacuum, and did 2 loads of laundry. Tonight its Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Light).

 

 

 

 

 

Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon the aroma of the Ribs and BBQ Sauce start to fill the air!

 

 

 

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

 

 

For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Light Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. The shortest bones are typically only about 3 in (7.6 cm) and the longest is usually about 6 in (15 cm), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”.

https://en.wikipedia.org/wiki/Pork_ribs

Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

January 5, 2019 at 6:20 PM | Posted in Bob Evan's, Pork, ribs | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

 

 

For Breakfast this morning I Scrambled a Couple of Eggs, heated up a couple of Johnsonville Turkey Sausage Patties, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. Sunny and 50 degrees outside! Not bad weather for January. After Breakfast went McDonald’s to pick up Breakfast for Mom. I’m preparing Crock Pot Ribs for Dinner so I got those on early today. Then it house cleaning today. Dusted, Vacuumed, and did a load of laundry. Tonight its Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Light).

 

 

 

Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon the aroma of the Ribs and BBQ Sauce start to fill the air!

 

 

 

 

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

 

 

For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Light Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 


Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. The shortest bones are typically only about 3 in (7.6 cm) and the longest is usually about 6 in (15 cm), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”.

https://en.wikipedia.org/wiki/Pork_ribs

Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Lite)

May 29, 2018 at 5:14 PM | Posted in Crock Pot, Pork, ribs | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Lite)

 

For Breakfast this morning I Scrambled a Couple of Eggs, heated up a couple of Johnsonville Turkey Sausage Links, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. Humid, rain showers late, and a high of 88 degrees outside. Plus we have a high Pollen count out so that tells me its a good day to stay in as much as possible. Idid have to go to local Kroger for a few items. Then stopped by McDonald’s to pick up Breakfast for Mom. I’m preparing Crock Pot Ribs for Dinner so I got those on early today. Then it house cleaning today. Dusted and Vacuumed. Then later repotted a couple of Herb Plants I got the other day. Tonight its Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Lite).

 


Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB ’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, Rib intoxicating!

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

 


For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Lite Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.


Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. The shortest bones are typically only about 3 in (7.6 cm) and the longest is usually about 6 in (15 cm), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”.

https://en.wikipedia.org/wiki/Pork_ribs

 

Crock Pot Pork Back Ribs w/Savory Potatoes and Cut Italian Green Beans

January 20, 2018 at 6:03 PM | Posted in Pork, ribs | Leave a comment
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Today’s Menu: Crock Pot Pork Back Ribs w/ Savory Potatoes and Cut Italian Green Beans

 

 

 

To start my morning off I made my favorite Breakfast. I prepared some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. It was 37 degrees this morning, above freezing to start the day! We had a high of 45 and it was partly cloudy. After Breakfast I started a load of laundry and then went to McDonald’s to pick up Breakfast for Mom and Dad. Cleaned the house,dusted and vacuumed. Later on went up and had the car washed. The Car Wash was making a fortune, cars were lined up all over. Tonight its Crock Pot Pork Back Ribs w/ Savory Potatoes and Cut Italian Green Beans

 

I purchased the Ribs at Meijer Tuesday afternoon. Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, Rib intoxicating!

 

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

 

For one side dish I prepared the Little Potato Co. Savory Herb Potatoes. We love these! The Potatoes come in a microwavable tray. Just pop the tray in the microwave for five minutes and mix in the seasoning pack and you have a nutritious and tasty Potato Dish. These are definitely a good item to have in the pantry! So easy to prepare and no clean up.

 

 

 

 

For another side dish I heated a can of Allens Cut Italian Green Beans. To prepare them just empty the can into a small sauce pan and simmer until heated. I love the taste of these, just season with a bit of Sea Salt and it’s ready! Love all Beans! For Dessert later a Jello Sugar Free Dark Chocolate Pudding..

 

 

 

 

 

Baby back ribs served with fries and cornbread

Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. The shortest bones are typically only about 3 in (7.6 cm) and the longest is usually about 6 in (15 cm), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”.

https://en.wikipedia.org/wiki/Pork_ribs

 

 

 

 

 

 

 

 

 

 

Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Lite)

October 20, 2017 at 5:02 PM | Posted in Bob Evan's, Pork, ribs | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Lite)

 

 

To start my morning off I made my favorite Breakfast. I prepared some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. I’m ready to start my day! Our beautiful streak of weather continues. A bit warmer out today, 75 degrees and sunny! I got my cart out and continued with some yard work this afternoon. I borrowed the neighbors power sprayer and power washed the deck and driveway. Then swept out the shed and straightened it up. Later on just rode around the neighborhood on my cart. I purchased a couple of packages of 1/2 Rack of Pork Loin Back Ribs from Meijer Wednesday and having them for Dinner tonight. Mom and Dad love Ribs, as do I! Tonight its Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Lite).

 

Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB ’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, Rib intoxicating!

 

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

 

For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Lite Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Baby back ribs served with fries and cornbread….

Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. The shortest bones are typically only about 3 in (7.6 cm) and the longest is usually about 6 in (15 cm), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”.
https://en.wikipedia.org/wiki/Pork_ribs

Crock Pot Pork Back Ribs w/ Mashed Potatoes and Texas Toast (Lite)

October 10, 2017 at 5:00 PM | Posted in Bob Evan's, Pork, ribs | Leave a comment
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Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes and Texas Toast (Lite)

 

 

 

I was starving this morning so I wanted a full Breakfast! So for Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off! One delicious Breakfast! Did some yard work before the rain showers moved in for the day. For Dinner tonight – Crock Pot Pork Back Ribs w/ Mashed Potatoes and Texas Toast (Lite).

 

 

 

I purchased a 1/2 Rack of Pork Loin Back Ribs from Meijer yesterday and having them for Dinner tonight. Mom and Dad wanted Steak from the Outback Steakhouse, so I placed a delivery order for them for their Dinner.

 

 

 

Last night before I went to bed I put half rack in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge.

 

 

 

 

Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the rack in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, Rib intoxicating!

 

 

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. I would like to thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Then I also baked a couple of slices of New York Bakery Lite Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Baby back ribs served with fries and cornbread

Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. The shortest bones are typically only about 3 in (7.6 cm) and the longest is usually about 6 in (15 cm), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”.
https://en.wikipedia.org/wiki/Pork_ribs

 

(Crock Pot Ribs) – Barbecue Rib Nachos

July 12, 2017 at 5:15 PM | Posted in Crock Pot, Nachos, Pork, ribs | 4 Comments
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Today’s Menu: (Crock Pot Ribs) – Barbecue Rib Nachos

 

 

Had a toasted Healthy Life English Muffin, lightly buttered, and a cup of my Bigelow Decaf Green Tea. Right after Breakfast Me and Mom headed to Jungle Jim’s Market in Fairfield. The most amazing grocery store you could ever be in! It’s tough going in and leaving with what you wanted, you always end up with more! We didn’t stay long though, we can’t leave Dad alone too long. Outside it is miserable! It’s sunny and 92 degrees with the humidity at 88%! So no outdoor activities today. Did a few things around the house and watched a couple of shows I had recorded. For Dinner tonight a new recipe, and one I was looking forward to try. Tonight its Barbecue Rib Nachos.

 

 

I came across this recipe on Facebook and could not wait to try it, Barbecue Rib Nachos! This has no choice but to be good, Ribs and Nachos, no choice! I purchased the Pork Back Ribs at Meijer yesterday. I’m using Meijer Pork Back Ribs. The Meijer Pork products always turn out great, very moist and tender. I’m preparing them the same way I always do Ribs, in the Crock Pot.

 

 

 

 

 

I started by Marinating the Ribs in JB’s Fat Boy HaugWaush BBQ Sauce. My favorite BBQ Sauce, I purchase this at Kroger. I Ribs came packaged as 1/2 Racks. First time I’ve seen 1/2 Racks like that, good idea though if you are just cooking for one. Plus it saves me time by not having to cut the Ribs, which I have to do to fit in the Crock Pot. So I put the Ribs into a gallon Hefty Bag, added the BBQ Sauce to them, sealed the bag, and let them Marinate overnight in the fridge.

 

 

 

Next day to prepare them I first got out the Crock Pot and put the plastic liner in. I love these liners, they make clean up a breeze. I then sprayed the liner with Pam Cooking Spray, added a 1/2 cup of Water, and turned the Crock Pot on to low and put the lid on. Got the Ribs out of the fridge and let them sit for about 20 minutes before adding them to the Crock Pot. I shook off the excess Sauce before putting them in the Crock Pot. The Ribs are in and I put the lid on and let them cook for 7 hours. In about the 4th hour the you can start to smell the aroma of the Ribs!

 

 

Ready to bake!

 

As the Ribs were cooking I gathered my Ingredients to make the Nachos. I’ll need Ribs (which were already coking), JB’s Fat Boy HaugWaush BBQ Sauce (Some for the Ribs and extra for the Nacho Dish), Sargento Shredded Mozzarella, Tostito’s Whole Grain Scoops , Litehouse Spring Onions, Lettuce, and Jalapeno Slices.
 

 

 

 

After 7 hours of Slow Cooking the Ribs are fall off the bone Ribtastic! I removed the Rib Meat from the bones, which was very easy as the bones just pulled out, and set aside. I got out the large Cast Iron Skillet and gave it a light coat of Pam Cooking Spray. Set the oven to Broil. Layer 1/3 of the Scoops with 1/3 of the cheese and BBQ Sauce into the Skillet. Repeat 2 more times until the nachos are built. Broil for 90 seconds or until the Cheese is melted and bubbly. I garnished with some Litehouse Spring Onions, Lettuce, and some Jalapeno Slices.

 

 

 

…and ready to eat!

All I can say is INCREDIBLE! Hats off to the Seasoned Sprinkle website, nothing less than excellent recipe! The Ribs, BBQ Sauce, Cheese, and Scoop Chips all blend together to make this one delicious dish. Ribs and Nachos, go figure! The original recipe and web link is at the end of the post. The original recipe has a recipe for the BBQ Sauce, where i used the JB’S Fat Boy Sauce. Also they used Spare Ribs and I used Pork Back Ribs. It all turned out to be a winning recipe! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

BARBECUE RIB NACHOS
Barbecue Rib Nachos make the perfect summer party food

Ingredients

For the Sauce:
3 cans peaches
2 adobe peppers
5 teaspoons chili powder
3 teaspoons paprika
1 teaspoon cayenne pepper
3 teaspoons garlic powder
1/2 teaspoon salt
1 teaspoon black pepper
4 teaspoons cumin
1/2 cup molasses
3 teaspoons vinegar
1/3 cup brown sugar

For the Rub:
1/4 cup evoo
Salt and pepper
1 T garlic powder
2 T paprika
1 t cayenne pepper
2 T chili powder
1 T cumin
1/4 cup brown sugar

For the nachos
3-4 pounds Smithfield extra tender ribs, cut from the bone and shredded
1 large bag of tortilla chips
4 cups of cheddar cheese
the reserved barbecue sauce

Instructions

For the sauce
Drain about half of each can of peaches and add remainder to blender with peppers and garlic.Blend them until smooth.
Combine all sauce ingredients in pot and cook over low heat for 1-2 hours. This sauce gets better the longer it cooks.

For the ribs
Combine all rub ingredients in bowl. Rub directly on to ribs. Brush sauce on over ribs. Cook over indirect heat of coals for 4-6 hours or until the meat is falling off the bone, brushing with more sauce periodically.

For the nachos
Remove the rib meat from the bones and set aside. Layer 1/3 of the chips with 1/3 of the cheese and reserved barbecue sauce. Repeat 2 more times until the nachos are built. Broil for 90 seconds or until the cheese is melted and bubbly. Garnish with green onions and jalapenos if desired. Enjoy!

Notes

* If desired substitute 2 bottles of your favorite barbecue sauce

http://www.seasonedsprinkles.com/barbecue-rib-nachos/

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