Ethan and I just started training for the STP. In other speak, that means we are riding from Seattle, WA to Portland, OR on our bikes with about 15,000 other people. It's a classic ride that is about 200 miles long. You know that emoji face where its all like bug-eyed and its mouth is wide open? Yeah, that's what I picture in my head every time I am reminded that we are doing this in July...
So yesterday we took our first ride. Along with my good friend Andy and my dad, we rode around the perimeter of Mercer Island. That's only about 14 miles, so yes, we still have a long way to go. But for real, it felt so good. And I even beat the boys on most of the hills ... high five! Up top! By the end of the ride, I was spent. But so happy to be able to get out on the road again.
But let's be real, when you're training for any kind of competition, you get real HUNGRY! Knowing this, Ethan decided to take dinner into his own hands. Before we left for the island, he popped in some ribs into the SLOW COOKER. You heard me right. For those of us not lucky enough to own a grill, this is probably the BEST way to cook a rack of ribs. Like really. Just try it, you won't regret it. And you may find yourself eating ribs WAY more than you probably should. Because it's just too easy to make them this way..
- 3 pounds ribs
- 1 onion, sliced into 8 wedges
- 3 cloves garlic
- 2 tsp garlic powder
- 2 tsp salt
- 18 ounces Barbecue Sauce of choice (we use Stubbs)
- Combine ribs, onion, spices and sauce into slow cooker or crock pot. Save about 1/2 cup of the BBQ sauce!
- Turn the knob to low and let everything cook for about 6 hours
- At the end of the 6 hours, preheat your oven to 400 degrees F
- Once the 6 hours is up, line a baking sheet with foil and put the ribs + onions onto the sheet and cover everything with the previously saved BBQ sauce.
- Finish the ribs in the oven, cook for about 20 minutes.
- Serve with a great salad or roasted veggies. You'll surely be stuffed!
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