Cranberry Barbecue Ribs and BLT Dip

Cranberry barbecue ribs are a succulent lip smacking delight for an appetizer
Sticky sweet and tangy ribs

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
Cooking spray

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.

BLT DIP

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

  1.  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.
  2. 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.
  3. Garnish dip with remaining bacon, tomato and arugula and serve with tortilla chips

CHEERS!! ENJOY!!! Don’t forget to follow my page on FaceBook!

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