My grandmother is a little off her rocker...in a good way though. Her most recent pastime has been using the cardboard roll from paper towels as a trumpet. My kitchen is two floors away from her bedroom, and I kid you not I can hear her trumpeting away with the fire door to my apartment mostly closed. She's ridiculous. She drives my grandfather crazy. I love her to pieces.
She underwent open heart surgery nine years ago or so, and was somehow able to pull out her breathing tube...with the balloon still inflated in it (I won't even attempt to figure out how she managed to accomplish that). Ever since then, she's had a hard time eating. Her faithful standbys are mashed potatoes, applesauce, soft vegetables...and the occasional handful of potatoes, followed by a coughing fit. I made ribs for myself one day, and I have an open-bite (my top and bottom teeth don't meet in the front) which makes it difficult for me to bite the meat off of the bone. To save me frustration and time, I just cook the ribs until the bones fall out and then cut up the rib meat and put it back into the sauce...which is surprisingly soft enough for her to eat without coughing. These ribs are her absolute favorite dinner (especially when served over mashed potatoes).
Beeb's Favorite Ribs
1 Rack of Ribs
Rib Rub (Recipe to follow)
I bottle BBQ Sauce (I prefer Bone Suckin Sauce)
1/2 cup Ketchup
1/4 cup Brown Sugar
1/8 cup Soy Sauce
1/8 cup Worcestershire sauce
1. Remove any excess fat from the ribs and remove the silverskin membrane*
2. Rub the ribs down with the Rib Rub
3. Cut the ribs into sections of 3-4 ribs to be put into the slowcooker
4. Put a little of the BBQ sauce into the bottom of the slowcooker. Put the ribs into the slowcooker, and the pour the remaining sauce over them.
5. In the empty BBQ sauce jar, combine the Ketchup, Brown Sugar, Soy sauce and Worcestershire sauce. Shake, put in fridge.
6. Put the lid on the slow cooker. Ribs are generally cooked on low for about 8 or more hours...I personally cook them on high for 3 hours and then put them down to low until we're ready to eat.
7. When the ribs are mostly cooked (about 2 hours in on high and probably 5 or so on low) I take the extra sauce that was mixed up in the old bbq sauce jar and pour it into the slow cooker. The brown sugar may have solidified into a ball while in the fridge, it tends to happen so don't get worried. As it heats up it disperses itself into the sauce. (I do this because my grandparents are big fans of having extra sauce.)
8. When the ribs are ready remove them from the slow cooker and prepare them for eating. They can be served as sections of 3-4, cut into individual ribs or, as I do it, have the meat removed from the bone and put back into the sauce. No matter how they're served, they taste amazing!
1 tsp. Paprika
1 tsp. Salt
1 tsp. Thyme
1/4 tsp. Black Pepper
1/4 tsp. Cayenne Pepper
The Cayenne can be adjusted to your heat preference. I usually put a little more black pepper, as my fiancé and I are pepper people.