Have you missed me? Wow, I have sure missed you--and blogging. I have been dealing with some technical issues with my computer as in Safari (the Internet) just shuts off when it pleases, my computer is too full to download any music and or pictures and my pictures wouldn't load onto Blogger. Uggghhhh. I'm not a techy person by any means so this has been a huge headache for me.
Therefore, Mr. Schwartz and I made a little trip to the Apple store. We picked out a new computer for me (YAY!!) and an external hard drive for pictures and music. I'm puuuumped! Things should be arriving shortly. But, I had to post a few recipes before then so I struggled through and was able to get these pictures onto our computer.
I think my Grandma had a little something to do with it since I'm posting one of her best recipes: Pork Spare Ribs. These things are out of this world. My mom always made them in the oven but I decided to give them a shot in the crock pot. Overall they came out perfectly, moist and tender. But, there was too much liquid. So I would forgo the amount of water as in the recipe later on.
I better get to it before my computer starts acting like a jerk again.
Musical Selection: 1901 by Phoenix. I am obsessed with them lately. Grandma would probably not enjoy them. But, you never know.
Typically my Mom makes these bone-in but I prefer the boneless variety. More meat, more meat!
Amazing. Enjoy kids.
Grandma Nothnagel's Spare Ribs:
1.5-2 lbs boneless (or bone-in) spare ribs
1 teaspoon salt
1 teaspoon pepper
2 tablespoon Worcestershire sauce
2 tablespoons vinegar
1 teaspoon paprika
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 cup water
1 medium onion
Mix salt, pepper, ketchup, Worcestershire sauce, vinegar, paprika, chili powder, cayenne pepper and water. Pour half of the mixture into a crock pot insert sprayed with cooking spray. Chop onion in to quarters and place on top of sauce. Place spare ribs on top of the onions and sauce. Add remaining sauce. Cook 6-8 hours on low. Plate and top with additional sauce.
Recipe by: Grandma Nothnagel
Baked Smashed Potatoes
8-10 red skinned potatoes
2 tablespoons olive oil
1 teaspoon (or so) sea salt
1/2 teaspoon (or so) cracked black pepper
Scrub potatoes (keep skin on) and cook in salty water until fork tender. Once tender, place on a greased cookie sheet and smash with the bottom of a glass. Drizzle with olive oil and season with salt and pepper. Bake in a 400 degree preheated oven for about 15 minutes or until the skin/edges are crispy and the inside is soft and fluffy.
Recipe by: Mrs. Schwartz