December 2, 2016

(I totally just typed out November! oops!)

IT IS FRIDAY! #booyah!

Howdy, Slow-Cookerers!

So "Norman" the Elf has made his grand appearance and is currently perched upon the shelf on top of the box of salt and olive oil.

I'm pretty sure that means that I can't cook today because I'm not allowed to touch him, right?

;-)

(if you have no idea what I'm talking about, it's this. It's most definitely a craze in our neighborhood.)

BUT. That doesn't mean YOU shouldn't cook ---

;-)

Dry Rub Ribs with Baked Apple Chutney
serves 4
365 Slow Cooker Suppers, page 202

1 rack baby ribs (approx 3 pounds)
1 tablespoon ground nutmeg
1 tablespoon paprika
1 tablespoon ground ginger
1 tablespoon kosher salt
1 teaspoon ground cinnamon
1 1/2 teaspoons ground black pepper
4 Granny Smith Apples, peeled and diced

Use a 6-quart slow cooker. Place the ribs into the insert (you may need to cut them in half to get them to fit nicely).

In a small mixing bowl, combine the nutmeg, paprika, ginger, salt, cinnamon, and pepper. Rub this spice blend evenly over all sides of the ribs.

Dump the apple on top.

Cover, and cook on low for 6 to 7 hours. Serve the ribs with a spoonful of cooked apple on top.

The Verdict.

Baked apples and ribs are a natural pairing, and this recipe combines two favorites in one pot. Rib purists will find the pork is beautifully seasoned without needing additional sauce. But it's up to you -- if you feel like sauce is needed, feel free to dip with your favorite bbq sauce.

Enjoy!!

SO: is there an elf in your house? Do you do crazy things with it, like squeeze out all the toothpaste and tie it up with dental floss? ;-)

have a great weekend! enjoy your family!

xxo steph



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