Slow-Cooker Memphis-Style Wet Ribs

These ribs are made in the slow-cooker!  Say, what? Yes!  This is so easy to make!  This recipe is from Cook's Country.

Make the spice rub, reserve 1 T. and rub the remaining rub all over the ribs.  

Place ribs in slow-cooker as shown.  

Cook in slow-cooker.

Make barbeque sauce.

Slow-Cooker Memphis -Style Wet Ribs

Ribs:

2 T. paprika

1 T. packed brown sugar

1 T. Kosher salt

2 t. black pepper

2 t. onion powder

2 t. granulated garlic

2 (3 lb.) racks of St. Louis-style spareribs, trimmed and each rack cut in half.  

Barbeque Sauce

3/4 c. ketchup

6 T. apple juice

2 T. cider vinegar

2 T. Worcestershire sauce

1 T. yellow mustard

1 t. black pepper

1/4 t. liquid smoke

Instructions

For the ribs: Combine paprika, sugar, salt, pepper, onion powder and granulated garlic in bowl. Reserve 1 T. spice rub for sauce.  Pat ribs dry with paper towels and coat all over with the remaining 5 T. rub.  

Arrange ribs vertically with thick ends pointing down and meaty side against interior wall of slow cooker.  (Ribs will overlap.) Cover and cook until ribs are just tender, 5-6 hours on high or 6-7 hours on low.  My slow-cooker cooked the ribs in less time, so be sure to check on them.

For the barbeque sauce: Meanwhile, whisk ketchup, apple juice, molasses, vinegar, Worcestershire, mustard, pepper, liquid smoke, and reserved spice rub together in medium saucepan.  Bring to boil on medium heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened and reduced to 1 cup, about 10 min.  

Line rimmed baking sheet with aluminum foil and set wire tack in sheet.  Using tongs, transfer ribs, meaty side up, to prepared rack.  Let ribs sit for 10 min to allow surface to dry out.  

Adjust oven rack 3" from broiler element and heat broiler.  Liberally brush ribs with 1/2 c. sauce and broil until sauce is bubbling and beginning to char, about 4 min.  Remove ribs from oven, brush with remaining 1/2 c. sauce, tent with foil, and let rest for a few min.  Serve.

Blueberry Muffins

I had some blueberries that weren't quite up to par since it isn't blueberry season.  So...I decided that the best way to use them was in muffins!  Carla Hall made these on The Chew today!  I adapted the recipe and used all Greek yogurt instead of sour cream and yogurt.  

2 c. flour, reserve 2 T. for blueberries

2 t. baking powder

1/2 t. Kosher salt

1 t. cinnamon

1/2 c. unsalted butter, softened

2/3 c. sugar

2 large eggs

3/4 c. Greek yogurt

1 1/2 c. fresh blueberries

1 t. lemon zest

Crumble topping:

1/4 c. rolled oats

3 T. flour

3 T. sugar

1/4 t. cinnamon

4 T. unsalted butter

1/4 t. salt

For crumble topping:  In a bowl, add the oats, flour, sugar, cinnamon and salt and stir to combine.  Work the butter into the mixture with your hands or a pastry blender.  

Preheat oven to 375 degrees.  Line muffin tins with paper liners.

In a medium bowl, add the flour baking powder, salt, and cinnamon and whisk to combine.

In the bowl of a stand mixer, beat the butter and sugar until light and fluffy, about 2-3 min.  Beat in the eggs, one at a time until fully incorporated and scraping the sides and bottom of the bowl as needed.  Add the yogurt.  Mix to combine.  Add the flour mixture gradually and stir until incorporated.  Add the lemon zest and mix until combined.

In a small bowl, add the blueberries and the 2 T. of the reserved flour and toss to coat.  Gently fold the blueberries into the batter, making sure they are well-distributed throughout the batter.

Divide the batter evenly among muffin cups.

Sprinkle the crumble topping over the batter and place in the oven to bake for 20 min.  Allow to cool for 5 min in the pan and then transfer to a cooling rack.  

So delish!!!

Skillet Roasted Lemon Chicken by Barefoot Contessa

This is soooooooo easy and delish!  

2 teaspoons fresh thyme leaves

1 teaspoon whole fennel seeds

Kosher salt and freshly ground black pepper

1/3 cup good olive oil

1 lemon, halved and sliced 1/4" thick

1 yellow onion, halved and sliced 1/4" thick

4 large garlic cloves, thinly sliced

1 (4 lb.) chicken, backbone removed and butterflied

1/2 cup dry white wine, such as Pinot Grigio

Juice of 1 lemon

Preheat the oven to 450 degrees.
Place the thyme, fennel seeds, 1 tablespoon salt and 1 teaspoon pepper in a mini-food processor and process until ground.  Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.

Distribute the lemon slices in a 12" cast-iron skillet and distribute the onion and garlic on top.  Place the chicken, skin side down on top of the onion and brush with about half of the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.

 

Roast the chicken for 30 minutes.  Pour the wine into the pan (not on the chicken!) and roast for another 10-15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155-160 degrees.  

Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with foil, and allow to rest for 10-15 min.  Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.