Sunday’s Best Baby Back Ribs

Did you know that today is National Baby Back Ribs Day? Seems we’ve been eating a lot of ribs lately. Not long ago, I made Braised Short Ribs served on a bed of Pureed Potatoes. There’s a story behind that, and I’ll share it when I share my recipe.

For today it’s not about Beef Short Ribs (my favorite!) but Baby Back Ribs, Hubby’s second favorite right behind Country Ribs. I think we have our favorite ribs for the same reason – a meaty rib without the bone. Although you can get quite a bit of rib meat from Baby Backs if you shop smart. And the flavor is so succulent – enhanced by the presence of bone.

It’s terrific that today is all about ribs, and tomorrow is the unofficial end to the summer season. Wouldn’t you like to serve up these beautiful ribs to your guests? Or perhaps bring them to a pot-luck gathering? After all, have slow-cooker will travel. The nice, slow cook gives you all the time in the world to complete your menu (side dishes and such) or visit among friends. Then a quick finish under the broiler and you will be surrounded by ohhs and ahhhs.

There are two important elements to this dish – the barbecue sauce and the cherry preserves. Spend a little more, use quality ingredients and the results are not only an amazingly delicious rib, but a sauce to-die-for.

Happy Cooking Everyone! Enjoy this awesome day that the Lord has made and remember to count your blessings, no matter how small!

Slow Cooker Cherry Preserve Ribs
4-1/2 lbs Pork Baby Back Ribs
1-1/2 teaspoons Black Pepper
2-1/2 cups Barbecue Sauce
3/4 cup Cherry Preserves
1 tablespoon Dijon Mustard
1 Garlic Cloves

Remove silver layer from the back of the ribs. Cut ribs into service-size pieces, season with better. Place ribs in a 6-quart slow cooker.

In a bowl, whisk together barbecue sauce, Cherry preserves and mustard. Peel garlic, press over the preserve mixture. Whisk to combine. Pour Preserve mixture over the ribs.

Cover, cool on LOW setting until rib meat is tender, about 7 hours or so.

Remove ribs from the slow cooker, arrange on a broiler pan. Place under the broiler for a few minutes to give ribs that seared, smoky flavor.

Strain cooking liquid to create a sauce. Serve alongside the ribs to dip or use as desired.

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My soul is thirsting for You, O Lord my God