Well, those we we we all the way home piggies below made me hungry for ribs, so I used my friend Shirley Innis’ Magic Ribs recipe. Recipes from friends are always the best and usually the most fun to make too.
Shirley’s Magic Ribs
Ribs, beef or pork (I used 4-5 lbs baby back pork ribs… more would work too)
Roast bare at 450 degrees for 20 minutes to render fat and to brown them a bit (I roasted them 30-40 minutes, but then I have a DuH who’s very happy with well, well, well-done food!) I cut the ribs into serving amounts, too, so that they would fit into the Dutch oven in the next step…
Put them in a large pot. Add (here’s the fun part) a full, big bottle of ketchup and a 2-liter btl of real, not diet, Coke. Shirley made the excellent suggestion to add garlic and some thin-sliced onions, so I did.
Cook uncovered for hours. The longer the better. Gives you plenty of time to bury the Heinz and Coke bottles in the recycling bin so your guests think you’re a master of subtle yet piquant seasoning.
When the sauce is at about 1/3 its original volume, it’s time to whip up some cole slaw (cut the standard creamy dressing with about 1/4 volume white wine vinegar, much better and better for you) and cook up the corn.
Got any recipes to share?
Auntie Kate The Resale Expert 
[…] Click for the magic. They taste much more complex than their two common-place ingredients. […]
[…] Recipes. One of the best parts of friendship. This past blog post includes links to Green Bally Things and Roast Beast Rollups from Wendy Sam, the intrepid consignment shop owner of The Picker Who Perished, a Too Good to be Threw Consignment Shop Mystery. […]
[…] Heck, when you can’t figure out a WIIFM? You can always fall back on recipes. […]
Cathy, you have tried the recipes from Wendy Sam, haven’t you? The heroine of The Picker Who Perished has a few good eats in her story… (see them at http://www.tgtbt.com/wendysamrecipes.htm )
I even had to add the cottage cheese pancakes with strawberry butter to the site in response to a reader who called me from St. Louis!
Yippee…keep the recipes coming…I’m a lousy cook…I need help…I want more!!!
I’m trying those ribs tonite!
Coke roast – that’s what I make, minus the ketchup. I’ve used both pork and beef and originally used the crock pot but also have recently used the conventional oven for this great one dish meal.
I can of regular coke
1 roast (I don’t know how many lbs as I cook visually and rarely measure)
garlic (lots)
Onion sliced or in wedges.
Bake for hours and then add potatoes and carrots toward the end. When I use the crockpot, I put it all in with the meat at the bottom, onions/garlic throughout and potatoes next with carrots on top. I’d usually put it together before work and come home to a ready meal. 🙂
I’m def going to have to try the rib recipe.
Deb
We cook both beef and pork roasts this way:
Spray a little PAM in a heavy pot (it needs a tight fitting lid) and place the meat in the pan. Cook it on top of the stove. Watch it closely, but get it really BLACK – almost like you’re burning it. It’s going to smoke up your kitchen and make you cough.
Turn on all sides until all sides are black. Then slice and add an onion, and season as desired. Place the pan in a slow oven – 200 to 225 degrees, make sure the lid is tight, and leave it all afternoon. You don’t need any liquid. The meat will be really tender, and will have great flavor – as will the gravy you make.