Texas Rancher Ribs

YUM YUM! These babies fall right off the bone, after being slow-cooked for 6 1/2 hours. This was a perfect recipe for Monday night football, and I am going to make them for the next get together I go to. They were just too easy. The ingredient combo kinda freaked me out, but they turned out perfect and tender. I got this recipe from Sandra Lee Semi Homemade Slow Cooker Recipes 2. So it's kinda of a cheater recipe!

2 racks baby back ribs, rinsed and patted dry

1 T. steak seasoning

1 cup BBQ sauce

1 cup chili sauce

1 envelope onion soup mix

1/4 cup yellow mustard

2 T. apple cider vinegar

1/2 cup molasses

2 jalapenos, seeded, veined and diced

1. Preheat broiler. Line heavy duty baking sheet with foil and set aside.
2. Slice ribs into single bone portions. (My store sells them like this already!) Rub ribs with steak seasoning and place on prepared baking sheet, meat side up. Broil 6 inches from heat source for 10-12 minutes. Turn and broil additional 10-12 minutes.
3. In a large bowl, stir together remaining ingredients. Using tongs, coat ribs, several at a time, with sauce and coat thoroughly. Place in a 5 quart slow cooker. Repeat until all ribs are well coated. Pour remaining sauce over ribs. (I just mixed the sauce in the bottom of the slow cooker and tossed the ribs in the sauce)
4. Cover and cook on low for 6-8 hours. Strain and defat the cooking liquid. Serve as sauce on the side.

Pulled Pork with The Best Sauce Ever

Ok if you live in Texas you know that Smokey Mo's is good. I hated BBQ joints until I went here. Now we go every couple weeks for the great food and the great prices too. Last time we went I bought the famous sauce in the HOT flavor, my fav. So, we decided to do an at home version of Smokey Mo's.

Pulled Pork

2lb pork tenderloin
1/2 BBQ sauce (You know what I used, but use your favorite)
2 onions, sliced

1. Place pork in crock pot.
2. Scatter onions over pork.
3. Add BBQ sauce on top.
4. Cook on High for 4-5 hours or Low for 8-9

I serve my pulled pork with all the toppings, they serve at the restaurant. Which is very simple.

Pickles, Raw Onions, and more Sauce.

The Verdict: Just like our favorite lunch spot, but a little healthier. Using the pork tenderloin cuts some fat, and I used whole wheat buns. Abe added cheese to his, which he said made it even better.