This recipe came from the
Our Best Bites Blog. Mom, Nicki, Mandy and myself have all made them and they are soooo good. I had never tried to make ribs before, they always seemed like so much work. The best thing about these is how EASY they are. I seriously think they would be impossible to mess up. They are fall off the bone tender!
Here is what you will need:
1-2 racks babyback ribs (You can use side ribs as well, I have made both and they both turned out great! Side Ribs are generally a lot cheaper. I recommend buying the ribs at Costco, I'm pretty sure it is the best deal.
Your favorite BBQ Sauce (I use Tony Roma's Hickory flavor and I found it went really well with the ribs)
Marinade
3 c. pineapple juice
1 ½ c. brown sugar
1 ½ tsp. mustard powder
1/3 c. ketchup
1/3 c. red wine vinegar
1 ½ Tbsp. lemon juice
2 Tbsp. soy sauce
½ tsp. ground cloves
2 tsp. ground ginger
4 cloves garlic, minced
½ tsp. cayenne pepper
Cut each rack into 3-4 rib portions and put in crock pot.
Mix marinade in separate bowl and then pour over ribs. (You can do this the night before)
Cook on LOW for 6 hours. You can poke them around occasionally to get them all covered by the liquid.
Remove the ribs from the liquid and heat your grill to medium.
Carefully place the ribs on the grill and baste one side with BBQ sauce and close lid for about 3 minutes, turn over and do the same for the other side. You are done!
For my very first entry, I thought that I would do one of our favorite recipes. It is really easy, but also really good. I love soup, but Drew doesn't, so I was very excited to find a soup recipe that he actually likes, and will eat. And, I usually just eyeball the recipe, and add as much as I like of everything. Drew likes lots of chicken and pasta, so I put lots in. I really like the leeks, so I sneak lots in. 
In a large pot, saute 2 leeks, the white part sliced, in olive oil. You want to saute them slowly over medium heat because according to my sister Karen (who makes really yummy creamed leeks), they release gas, and you want to release it now instead of...well...later. Add 2 cartons of chicken stock, 3 bay leaves, and 2-3 large potatoes, peeled and cubed. Simmer for about 10 minutes until the potatoes are soft, but still a bit hard, because they will soften up. Remove the bay leaves. Take out about 3 cups of the potatoes, leeks, and broth, and blend until smooth in a blender. Add back to the soup. Add in half a package of cooked pasta. We use the egg noodles, but you can use any type that you want. Add about 3 cups cooked chicken, and a cup of cooked carrots. Season with salt and pepper. 
