For tonight’s debate, I debated ordering a pizza for dinner. I quickly nixed that idea and decided to make boneless pork ribs in the slow cooker. This was debatably the best idea.
I had a lot I wanted to get done this afternoon so wanted dinner to cook in the background while I completed some tasks I needed to get done.
I put a layer of onion and fennel (I included the fennel leaves as well) on the bottom of my slow cooker and placed the ribs over that.
I sprinkled the ribs with kosher salt, pepper, and garlic powder. I added a thyme bundle and the zest and juice of one lemon. I included the lemon halves as well.
For the sauce I mixed a bottle of barbecue sauce (I used a sweet honey barbecue sauce) and 1 cup of orange marmalade and poured it over the top.
I put the lid on the slow cooker and set it to cook for four hours on high.
I made a corn bread to go with our ribs and will have a simple iceberg lettuce salad.
There’s no debate on which dinner was best for us tonight. It was definitely the ribs. However, I bet the local pizza restaurants are quite busy with lots of deliveries this evening.
Boneless pork ribs (I used two packages)
1 large yellow onion, sliced
1 large fennel bulb, sliced (leaves included)
1 lemon, zest and juice
1 teaspoon kosher salt
3/4 teaspoon pepper
1/2 teaspoon garlic powder
5 sprigs of thyme, tied in a bundle
1 bottle barbecue sauce (whatever type you choose, I chose sweet honey)
1 cup orange marmalade
1) Lay onions and fennel in slow cooker. Add ribs, kosher salt, pepper, and garlic powder. Zest the lemon over the ribs and add the juice. Include the lemon halves in the slow cooker. Add thyme bundle.
2) Mix barbecue sauce and orange marmalade and pour over ribs.
3) Set slow cooker for 4 hours on high.
Until next time, Kris