Smoky-Flavored Barbecued Ribs

This is my favorite all American meal. Just add watermellon, corn on the cob, baked beans, cornbread, and Jell-O pretzle salad and you have a feast for friends and family.

3 ½ lbs. Pork Loin Back Ribs

¼ C. Packed Brown Sugar

½ tsp. Pepper

3 Tbsp. Liquid Smoke

2 Cloves Garlic, finely chopped

1 tsp. Salt

1 Medium Onion, Sliced

½ C. Cola
1 1/2 C. Barbecue Sauce

Spray inside of Crockpot with cooking spray. Mix brown sugar, pepper, liquid smoke, garlic, and salt; rub mixture into ribs. Cut ribs into 4 inch pieces. Layer ribs and onion in Crockpot. Pour cola over ribs.  Cover and cook on low heat setting 8 to 9 hours. Remove ribs from Crockpot. Drain liquid from cooker and discard. Pour barbecue sauce into shallow bowl. Dip ribs into sauce. Place ribs on Crockpot. Pour remaining sauce over ribs. Cover and cook on low heat setting 1 hour.

Low Country Boil

Every once is a while, I need to get in touch with my southern belle. This was a treat for me to make on Mother's Day.

Ingredients:

• Old Bay Seasoning TM to taste
• 2 Lemons, Quartered
• 8 to 10 New Potatoes
• 1 Pkg. Cooked Kielbasa Sausage, Cut into 1" Pieces
• 4 Ears Fresh Corn
• 2 lbs. Shrimp, Peeled and Deveined

Instructions:
Heat a large pot of water over an outdoor cooker or medium high heat indoors. Add Old Bay Seasoning to taste and lemons to the water, and bring to boil. Add potatoes, and sausage, and cook for about  minutes. Ass the corn and crab; cook for another  minutes, then add the shrimp when everthing is almost done, and cook for another 3 to 4 minutes. Drain off the water and pour contents out into a large container or on a coverd table. Enjoy!

This simple recipe was based off of Davie's Low Country Boil.

Tangy Pulled Pork Sandwiches

Ingredients:

• 1 Pork Tenderloin
• 1 C. Ketchup
• 2 Tbsp. & 1 ½ tsp. Brown Sugar
• 2 Tbsp. & 1 ½ tsp. Cider Vinegar
• 1 Tbsp. &  1½ tsp. Worcestershire Sauce
• 1 Tbsp. Spicy Brown Mustard
• ¼ tsp. Pepper
• 4 Rolls

 

Cut tenderloin in half, put in slow cooker. Combine ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, and pepper. Pour over pork. Cook 4-5 hours. Shred pork, heat through. Serve on rolls.

Instructions: