The best part about living in Central California in October is the weather. The days are pleasant and there are street fairs everywhere. Take a drive up through the foothills, look at the colors of the trees and attend a dozen little small town events in a single weekend.
Recently we attended a street fair in the nearby community of Angel’s Camp. I’ve talk with you about Angel’s Camp before. Mark Twain has a cabin up there. Every year they hold the Frog Jumping Contest. Walking down main street is like walking back in time. Many of the storefronts have pictures of our men and women who have or are serving in the military. Angel’s Camp is like a small American town in World War II.
Just like the America back then, people are friendly and say hello as you walk down the street. Flags are predominate and being proud of America isn’t a bad thing. Are there racists in American? Yes. Have we made some really big, ugly mistakes in the past? Absolutely. Will we make mistakes in the future? I’d like to think we learn from past mistakes. Which means with any luck our future blunders just might not be repeating old mistakes yet again. One can only hope.
Anyway, when we were in Angel’s Camp for Mark Twain Days I thought of Huck Finn and his boyhood adventures on the mighty Mississippi River.
Naturally the Mississippi River made me yearn for some down home Southern cooking like falling off the bone ribs and plenty of cornbread. And who knows Southern Ribs better than Louisiana? After all, its where the mighty river meet the ocean. And these aren’t ordinary ribs. We are talking tender, falling off the bone packed with flavor lip smacking goodness!
Louisiana Slow-Cooker Baby Back Ribs
1/4 cup Brown Sugar
1 tablespoon Cajun Seasoning
2 teaspoons Kosher Salt
1 teaspoons dried Oregano
1/2 teaspoons Onion Powder
2 lb. Baby Back Ribs, trimmed
1 cup Baby Ray’s Barbecue sauce, divided
1/2 cup Beef Stock
In a small bowl, whisk together brown sugar, Cajun seasoning, salt, oregano, and onion powder. Set aside.
Remove any remaining silver membrane from the back of the ribs. Cut ribs into 4 or 5 serving size sections. Pat ribs dry with a paper towel then rub spice mixture onto ribs.
Brush about ½ cup barbecue sauce onto ribs and place in slow cooker. Pour beef stock around the ribs and cook on low until tender, about 8 hours.
Remove ribs CAREFULLY from the slow cooker. Lay on a large serving tray. Brush the remaining barbecue sauce on the ribs and serve.