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04-04-2010, 10:31 AM
Re: (...)
Another good one!BBQ'd baby back ribs and apples & herbs pasta salad - we really enjoyed this one, too.
The house smelled so good and sticking the ribs under the broiler with bbq sauce at the end almost made me feel like I had grilled (
) - almost. darn weather.
The only change I would make to the salad is to make 1 1/2 times the dressing. The pasta really sucked it up by the time we ate (I made it probably 4 hours ahead of time). It also makes a large amount, so I'll half it next time for us. But, great flavors (the mint and basil - so good) and it all came together.
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My inlaws do their ribs in the slow cooker all the time and they are always so tender. Ron's complaint is that they are too soft. I like the idea of putting them in the broiler or on the grill because that might firm them up a bit the way he prefers his ribs.
Maryann
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I'm with Ron and I think it does help - plus I cut down the time a little, so they aren't 'fall off the bone' tender.
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I agree with not liking them fall of the bone, but I still might try this. Thanks for the tips!
Daphne
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So, how long did you cook them?
Maryann
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It saide 6-7 hours on low, so I did about 5 3/4 hours. give or take.
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Does anyone have the Slow Cooker book the above ribs came from?? I'd love to make them again, but I don't have those books with me. Thanks.
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Jean, I have one of the slow cooker books and it does have a rib recipe in the appetizer section. They are called Red Glazed Ribs and have an Asian-inspired BBQ sauce. Is that the recipe you are looking for? It does not have the pasta salad you mentioned.
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