Someone recently asked for my Super bowl snack go tos, so I didn’t miss a beat! Ribs, especially cranberry barbecue ribs, and BLT dip have long been favorites to appear on the SB spread. I have always preferred this with a side of Tom Brady, and even though he is no longer the Patriots quarterback, we will still be having a serving of TB!! Just a different color jersey!!
Succulent ribs in luscious cranberry sauce, that are finger licking good, can be made in the slow cooker if you are preparing for a larger spread. this leaves you with less to prepare closer to the game. They are hot competition for the half time show!!! So is this BLT dip! Because this is a fast and easy to prepare dip that is truly delectable, it will soon become your favorite too!
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WINE PAIRING: I usually have a cold bottle or four of Sam Adams beer to get me through the excitement of the game, but if I open wine, it will be a Californian Chardonnay!!!
Cranberry barbecue ribs
2Llb Pork ribs cut into separate ribs at the bones
1 Cup / 250ml Barbecue sauce
1/2 Cup / 125ml Cranberry sauce
1/4 Tsp Mustard powder
1/4 Tsp Dried marjoram
Line a baking pan with foil and spray with the cooking spray.
Place the ribs meat side down on the tray pan and cover with a sheet of foil.
Bake at 375F / 190C for 30 minutes.
Combine the BBQ sauce, cranberry, mustard and marjoram in a jug or bowl.
After 30 minutes, remove the foil from the ribs, turn the ribs and pour over the sauce mixture. Bake for another 30-45 minutes, brushing over the sauce, until the pork is tender.
CROCKPOT- blend the sauce ingredients. Place the rack of ribs in the crockpot and smother with the sauce. cook on low for 6 hours. Cut the ribs before serving.
Serve the ribs warm, smothered in the sauce.
4 Slices of uncooked bacon
3/4 / 175ml Cup Light sour cream
1/4 Cup / 60ml Mayonnaise
3 Tbsp Vidalia Onion finely chopped
1 Tsp Apple cider vinegar
1/4 Tsp Table salt
1/4 Tsp Black pepper
3/4 / 175ml Cup Diced Fresh tomato
1/2 Cup / 125ml Shredded Arugula (Rocket)
1 Tbsp Diced Fresh tomato to garnish
2 Tbsp Shredded Arugula to garnish
Tortilla chips to serve
- Place the bacon in a large nonstick skillet and cook over medium-low heat, turning occasionally, until lightly browned and crisp, about 5 to 6 minutes. Drain on paper towels and then tear or chop into small pieces; set aside.
- In a medium bowl, stir together sour cream, mayonnaise, onion, vinegar, salt and pepper until blended. Reserving 1 tablespoon of bacon for garnish, stir in the remaining bacon, 3/4 cup tomato and 1/2 cup arugula to the sour cream mixture until combined.
Pour into a serving bowl then cover and refrigerate at least 15 minutes for flavors to blend.
- Garnish dip with remaining bacon, tomato and arugula and serve with tortilla chips
CHEERS!! ENJOY!!! Don’t forget to follow my page on FaceBook!