Sweet Crock Pot Jalapeno Ribs & Microwave Corn

Crock Pot recipes are the best during the 100+ degree days of summer.  There is no heating up the oven and heating up the house.  We tried these sweet and spicy pork ribs with mixed reviews.  Joe loved them, and was not a fan.  I am not sure exactly why I wasn’t a fan, the flavor was good, so maybe it was the texture.  Anyways, the hubs loved them and that makes me a happy wifey.

• 15.5 oz can of pinto beans, drained
• 2 lbs pork spare ribs, trimmed and cut apart
• 1/4 t garlic powder
• 1/4 t salt
• 1/4 t pepper
• 1 small onion, chopped
• 1 cup red jalapeno jelly
• 1/2 cup steak sauce

Add beans to the crock pot. 
 

Season your ribs with garlic powder, salt, and pepper.  Place ribs on a broiler pan 5 1/2 inches from the element and broil 18 – 20 minutes until brown (turn once).

 

Add ribs to the crock pot and add the onion.

 

Combine jelly and steak sauce in a pan and heat until the jelly melts.  Pour the jelly mixture over the ribs and stir gently.  Cook on high 5 – 6 hours or low 9 – 10 hours.

 

Remove the ribs and shred the meat (I saved about a cup of meat for our rib stuffed potatoes – I will share that with you tomorrow).  Skim the fat from the sauce and then continue cooking the beans and sauce un-covered on high for about 30 minutes, until the sauce thickens.  Add meat back to the crock-pot to reheat it and then serve the mixture over rice.

 

For this meal I served corn on the cob for a side dish and I tried a new way of preparing it.  OMG – I will never ever ever eat frozen corn on the cob again!  Please don’t laugh….yes, I am 30 years old and have never cooked a fresh (in the husk) ear of corn…and I was nervous!  Plus usually anything cooked in the microwave is never as good as any other way you could have cooked it, so I was skeptical…

Yes people, I cooked corn on the cob in the microwave and it was to die for!  Basically you just wet a paper towel and put it in the bottom of your microwave.  You put two ears at a time on the paper towel…leave them in the husk!!  Cook the corn for 2 1/2 minutes, flip, then cook 2 1/2 minutes longer.  Take the corn out and wrap it in a dish towel for five minutes.  Then remove the husk and strings (which was so easy after it was cooked) and butter it up and dig in.  YUM!