Back-to-(Baby) Back Winners!

Here is a fantastic recipe from the lovely and very talented Amber McIllece! It was a big hit for us on Labor Day and while we were playing the day away, it was doing its job of cooking up tasty and smelling yummy! I meant to take a "before" picture...but they were just looked too good and we ate them too quickly! So, here's an "after" picture instead!

Crockpot BBQ Ribs:

31/2 lbs pork loin back ribs

1/4 c. packed brown sugar

1/2 tsp. pepper

3 Tbsp. liquid smoke

2 cloves minced garlic

1 tsp. salt

1 medium onion, sliced

1/2 c. cola or water

1 1/2 c. favorite BBQ sauce

Spray inside of crockpot w/cooking spray. Mix brown sugar, garlic, pepper, liquid smoke and salt; rub into ribs. Cut ribs into 4 inch pieces. Layer ribs and onions into pot. Pour cola (or water) over ribs. Cover and cook on low setting for 8-9 hrs or until tender. Remove ribs and discard liquid. Dip ribs into BBQ sauce and put them back into crock pot. Pour remaining BBQ sauce over ribs. Cover and cook for 1 more hour.

I also tried a new kind of fruit salad. It turned out pretty tasty as well and since the recipe makes a lot, I was able to get a picture of it before it was too late for an "after" picture!

Creamy Fruit Salad:

20 oz. can pineapple chunks, drained

15 oz. can sliced peaches, drained

11 oz. can mandarin oranges, drained

4 apples, cored, peeled and diced

1 1/2 c. milk

1/3 c. frozen orange juice cocentrate, thawed

3/4 oz. package instant vanilla pudding mix

3/4 c. sour cream

Combine fruit in large serving bowl; set aside. Whisk milk, orange juice and pudding mix together until smooth; stir in sour cream. Fold into fruit mixture; cover and refridgerate until serving. Serves 16 (or 5 with lots' of leftovers!)