Cold Spell

 Suddenly we are back to early April. Yesterday they told us that the daytime temperature for Iowa hit a record LOW. Don't remember exactly but I think it was 49.  Yuck! And it was Mickey's birthday! Not too much better today. We had Mickey over for BBQ ribs. I had posted the recipe a while back. They lived up to my memory of how good they were and Mickey agreed that they were good. I will use a larger crockpot next time. A 4 quart instead of a 3. But that is about the only thing I would change. 

Here is the recipe again in case you missed it the first time.

Memphis Pit BBQ Ribs
What You’ll Need:
1 blender ( I didn’t use a blender)
1 4-quart crockpot
1 baking sheet
aluminum foil
basting brush
5 pounds (2 full racks) of pork spare ribs
1 apple
1½ cups applesauce
1 diced onion
½ cup brown sugar
¼ cup apple cider vinegar
18 ounces BBQ sauce
What You’ll Need:

Okay, now let’s get down to business. First, arrange your spare ribs in a circle around the edges of your slow cooker. Continue layering the meat until it reaches the top, but has a large hole in the middle. In this center section, place your cored and sliced apple.

Now for the marinade. In a blender, combine your apple sauce, onion, sugar, and vinegar along with half of your BBQ sauce. Puree until smooth and then pour the whole thing over the top of your apple slices and meat. Cover and cook on high for about 5 hours. When you come back, try to resist sneaking a taste. Instead, line a baking sheet with aluminum foil and place the ribs separately onto the surface.
Using your brush, baste the remaining BBQ sauce over the top and sides of your spare ribs. Broil for 5 to 10 minutes and plate as soon as possible for the best and most unique version of this classic we’ve ever tasted!

My notes:

I cut the ribs into 2 bone servings. And I blended the marinade by hand as I didn’t see the need to dirty another appliance.