BBQ Spareribs x2

First of all, let me apologize to the vegetarians for a meat-eater recipe. I'll try to come up with a more veggie-friendly one next time. I was just excited to share because I love trying new recipes, and these ribs were this week's experiment. They were delicious, by the way. My husband liked them, and he's one of the pickiest eaters I know :)

There are two recipes here. The BBQ Spareribs are way more than two people can eat, so the BBQ Pizza helps use up the leftovers. I got these recipes from my crockpot cookbook and the Food Network. (By the way, if you don't have a crockpot, I really recommend getting one. We got one for our wedding, and it's very convenient. Kendall and I can let dinner cook all day while we're at work and come home to a nice meal.)

Slow-Cooked Pork Spareribs

Ingredients:
A 3-4 lb. slab of pork spareribs
One onion
16 oz. barbeque sauce
Salt & pepper

Preheat broiler. Season ribs with salt and pepper. Separate ribs into serving portions. Broil for 15 minutes until ribs have browned. Drain fat.

Slice onion and place on the bottom of the crockpot. Place browned ribs on top of onion. Pour barbeque sauce over the top. Cook on low 8-10 hours or high 4-5 hours.

Meat should be tender and easily fall off the bone.

BBQ Pizza

Ingredients:
A store bought pizza crust
6 tablespoons BBQ sauce
1 cup cooked BBQ pork, shredded (can use leftovers from BBQ ribs)
½ cup corn (fresh or frozen and thawed)
1-1/2 cups shredded Monterey Jack cheese
2 tablespoons chopped fresh cilantro leaves

Preheat oven to 450 degrees. Place pizza dough on large baking sheet or pizza pan. Spread BBQ sauce on crust. Top with cheese, pork, and corn.

Bake 8-10 minutes until crust is golden brown and cheese is bubbling. Top with fresh cilantro.

If you like more heat, you can also add jalepeno or other peppers. This is really a nice change from your average tomato sauce and mozarella pizza.

Happy cooking everyone!