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I used celery stalks (the leafy bits) instead of seeds. (didn't have any) Next time I do this recipe I'm going to use V8 juice instead of celery and ketchup...maybe it'll give it a bit of a "kick!" :D |
This sounds great! I cannot wait to try this.
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I don't know if anyone here eats venison, but i've been making this with that since the BF has a whole deep freezer of the stuff from his hunting trip.. it's delicious and very lean doing it that way :-)
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can't wait to try this one...
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yum. im going to try this.. been looking for stuff to get away from chicken which is all i ever pretty much eat and im sick of it...
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I have to try these. I miss bbq type food
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Steph, try adding a wee tad (well, maybe a bigger tad) of Lea & Perrins and a sprinkle of chile pepper flakes. My recipe for these is very much the same except I've always done them in the oven for 3 hours more or less. The crockpot sounds like less work and no keeping track of timing. |
Where can you get the brown sugar twin? Is it available in at walmart?
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Bumping this up. I've made these numerous times and they're always good, always tender, with whatever kind of ribs are on sale.
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this is wonderful- they taste really yummy. sue
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i am on my induction phrase so i am going to try it afterwards. sue
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I can't believe I never replied to this thread. These are my go-to ribs. It's so easy. I actually don't even bother cutting off the fat or cooking them first - they go straight from the package to the crock pot.
I made them a few days ago and didn't have an onion - they were still fabulous. :thup: |
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