The purpose of What’s For Dinner? is to provide you a recipe with items on sale this week, with no more than 10 ingredients (not including pantry items), and coming in at under $10 per meal.
I got my electric bill yesterday, and if the amount owed is any indication – it has been a HOT summer in Kansas City. I don’t know about you, but when it is this HOT outside, I find it hard to COOK inside.
So that’s when I rely on my two trusted allies – the Crockpot and the grill. Since spare ribs are part of the Price Chopper Deals of the week – I’m sharing with you a great recipe for spareribs in the Crockpot.
Crock Pot Spare Ribs
Ingredients
1 can condensed tomato soup
1 onion 3 cloves of garlic
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons Soy sauce
2 pounds of Spareribs
1 teaspoon cornstarch (optional)
1/4 cup cold water (optional)
Here are the directions for Crock Pot Spare Ribs.
My two cents: I like to cook my spare ribs as directed in the crockpot and then take them out – put them on the “off to low” side of the grill, baste them with sauce, and let them smoke for awhile. Which works great for timing if you do the following Roasted Potato Salad Recipe.
Roasted Potato Salad
Ingredients
4 cups new or red potatoes, quatered and unpeeled
6 slices of bacon
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup green onions – chopped
1/4 tsp. salt
1/4 tsp. pepper
Directions You can either pre-heat your oven or grill to 400 degrees. (If you use the grill, make sure to place potatoes not directly on the heat.) Place potatoes on a baking pan sprayed with non-stick cooking spray. Bake for 40 minutes or until tender and golden brown. Remove from oven and cool slightly. Either while potatoes are cooking or cooling, fry bacon until crisp, drain and crumble. Combine the next five ingredients in a large mixing bowl. Add potatoes and bacon and toss gently to mix. Serve at room temperature. Yum!
