So I have this problem when we go out to eat: I have way high expectations. If I am not cooking, I want it to be really good. I read the descriptions of the food and order whatever sounds adventurous or has new flavors that I haven’t put together. Recently, we went to Disney (post coming soon!) and Bill ordered pickled jalapeños served over hash browns with white cheddar at Epcot. I couldn’t order it because it was cooked in soy bean oil, but I was so excited to see how it turned out. Unfortunately, Bill said it was pretty flavorless and dry (one of the very few things that was not super yummy at Disney) and he ended up tossing it. While for most people the experience would stop there, I couldn’t stop reworking the recipe in my brain. The entire trip I kept thinking of how it could have been and how I could make it at home. See. I said I have a problem.
So yesterday when I had the kitchen to myself, I decided to make it exactly how I thought it should be. And if I do say so myself, it turned out delicious.
We had my sister and parents over for dinner on the patio. We enjoyed sangria and the wonderful spring weather. It was SO nice. I meant to take a picture, but I never actually do. Maybe that’s a good sign? Like we are living in the moment? I actually think it’s probably more of an indicator that we ate with two kids under five. My family gave this dish 5 stars. We are all foodies, so they don’t just hand out those things!
I ate mine by itself and enjoyed every single bite. For everyone else I made a yummy flat bread. A good friend of mine shared this recipe with me a couple of years ago. My family loves it. I pull it out whenever I decide I need a side last minute. It comes together really quickly. IF I have time and I am planning on it, I let the dough rise for a couple of hours. Instead of rolling it out on a cookie sheet I place the dough in a greased pie dish and coat with butter and plenty of salt. The bread rises more and is super crispy on the outside. Cooking it at high temp is key!
- 1 14.5 oz can of fire roasted tomatoes (drained)
- 1/4 of pickled jalapeños
- 3 tablespoons of coconut sugar (or brown sugar)
- 2 tablespoons of chili powder
- 1 tablespoon of onion powder
- 1 teaspoon of salt
- 1/4 teaspoon of pepper
- 1/4 teaspoon of parsley
- 5 lbs of boneless country style ribs
- 3-4 sweet potatoes
- Avocado oil for frying (or any other high heat oil)
- Sharp White Cheddar Cheese
- Blend first three ingredients together.
- Dump at the bottom of the crockpot.
- Mix together the spice rub.
- Place ribs in the crockpot.
- Cover with spice rub.
- Cook on high for 4 hours and on low for one hour.
- When ribs are getting close to being cooked, peel and dice sweet potatoes into 1 inch cubes.
- Preheat oven to broil.
- Heat oil (about 3 tablespoons, but depends on the size of your pan).
- When the oil is heated (test on one sweet potato cube) cook the sweet potatoes in batches until they are cooked throughly and browned.
- Line sweet potatoes on a cookie sheet.
- Cover with shredded ribs.
- Cover with thin slices of white cheddar.
- Broil for approximately 3 minutes or until the cheese is melted.
- Serve with the juice left over from the ribs (don't forget this!)
This meal serves 4-6 people with enough left over ribs to freeze for another meal!
I bough my ribs at Costco and they were a great cut of meat.
The best part about these ribs (besides the incredible depth of flavor!) is that you end up with SO many leftovers or you could really feed a crowd (just be sure to make more hash browns).