So the blizzard of 2010 hit and it could not have come at a better time! Over the weekend we got close to a foot of snow, which ended up clearing out all the activities we had planned. While we were bummed we were unable to travel to Madison to celebrate Christmas with some of Bob's family, it was nice that we finally had a weekend where we were able to bunker down at home and enjoy each others company as a family. It was the perfect excuse to spend the day in our comfy clothes, watch movies and just enjoy being a family - I even made Christmas cookies! Anna got in on the cooking to - above are a few pictures of her helping mommy cook sweet and sour spare ribs in the crock pot and frosting cookies with daddy. We tried two new crock pot recipes this weekend and highly recommend both - super easy and super tasty!
Sweet and Sour Spare Ribs
4 lbs spare ribs
2 cups chicken broth
1/2 cup pineapple or guava juice
1 clove garlic, minced
2 TB brown sugar
2 TB cider vinegar
2 TB soy sauce
1/2 tsp salt
1/8 tsp red pepper flakes
1 TB cornstarch
Preheat oven to 400 degrees. Place ribs in foil lined shallow roasting pan. Bake 30 minutes, turning over after 15 minutes. Remove from oven, slive meat into 2-rib portions. Place ribs in 5-quart slow cooker. Add remaining ingredients, except cornstarch.
Cover and cook on low for 6 hours. Uncover and skim fat from liquid.
Combine cornstarch and 1/4 cup liquid from slow cooker, stir until smooth. Pour mixture back in slow cooker, mix well. Cover and cook on HIGH 10 minutes or until slightly thickened.
Parmesan Potato Wedges
2 LB red potatoes, cut into 1/2 in wedges
1/4 cup finely chopped yellow onion
2 TB butter cut into 1/8-inch pieces
1 1/2 tsp dried oregano leaves
1/2 tsp salt
Black pepper to taste
1/4 cup Parmesan cheese
Layer potatoes, onion, butter, oregano, salt and pepper in slow cooker. Cook on HIGH 4 hours. Transfer potatoes to serving platter and sprinkle with cheese.
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