Ask Pat: Slow-cooked ribs, salad sure to please

By: Pat Koch Special to the Star & Enterprise | SCNow
Published: January 30, 2009

A reader recently asked for a recipe for an apple salad with mandarin oranges and only 2 tablespoons of mayonnaise. I’m printing the one I found and I thought the Sweet and Saucy Ribs, done in a crock-pot, would go well with the salad. I hope everyone is keeping warm.

Wonder Pets Apple-Celery Salad

1 green apple (such as Granny Smith), washed and cored
1 red apple (such as Red Delicious), washed and cored
1 Gala apple, washed and cored
(or 3 of your favorite apples, washed and cored)
1 teaspoon lemon juice
1 rib celery
1 small can mandarin oranges
¼ cup chopped nuts
2 tablespoons mayonnaise
½ cup vanilla yogurt
salt and pepper, if desired

Cut the apples into 1/2-inch pieces and place in a medium bowl. Toss with lemon juice to prevent turning brown. Cut the celery rib crosswise into thin slices. Drain the orange wedges well and save the juice for another recipe. In a small bowl, mix together the mayonnaise and yogurt to make the dressing. Set aside. Combine apple pieces, celery slices, orange wedges and nuts in bowl. Add the dressing and toss until well blended. Season with salt and pepper, if desired.

Serves: 3 – 4; Source: nickjr.com (Internet)

Sweet & Saucy Ribs

2 lbs. pork baby back ribs
1 teaspoon black pepper
2 1/2 cups barbecue sauce (not mesquite flavored)
1 (8-oz.) jar cherry jam or preserves
1 tablespoon Dijon mustard
1/4 teaspoon salt
Additional salt and black pepper (optional)

Trim excess fat from ribs. Rub 1 teaspoon black pepper over ribs. Cut ribs into 2-rib portions; place in slow cooker. Combine barbecue sauce, jam, mustard and salt in small bowl; pour over ribs. Cover; cook on LOW 6 to 8 hours or until ribs are tender. Season with additional salt and pepper, if desired. Serve ribs with sauce.

Serves: 4; Source: Secrets of Slow Cooking