Ribs!  We love those tender, smoky barbecue foods at our house, but who has time?  Here’s a recipe you put in the crock pot in the morning – give it a quick broil when it’s time to eat – and it’s Slow Cooked Goodness!

The addition of liquid smoke gives these ribs their smokey taste without all the work of smoking them!  They are so easy to make, you’ll have them every week! 

What you need:

• 1 to 1 ½ pounds bone in Country Style Pork Ribs
• 2 Tablespoons liquid smoke
• 1 Tablespoon chipotle chili powder
• 1 Tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon lemon pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 medium onion, chopped
• 2 ½ cups cooked pinto beans, drained
• 1   14-oz can fire roasted tomatoes, slightly drained
• ¼ cup masa flour

How to Do it:

Mix the spices with the liquid smoke to make a paste.

Rub on all sides of the ribs and let sit for about 30 minutes.

In the bottom of a crock pot, mix the onions, beans, tomatoes and masa flour.

Lay the ribs on top, fat side up, making sure they are not completely submerged.  Cook on low for about 8-9 hours.

Gently remove the ribs.  Lay on a broiling rack and brush lightly with just a little oil.  Broil for about 3-4 minutes, just enough to crisp up the outside.

Serve hot with the beans!

Serves about 4

© Copyright 2017 The Lazy Gastronome

It’s noodle week and here is another really good noodle recipe. You can use this sauce on any kind of pasta.  The smokiness of the cheese is subtle and the spinach is vibrant and sweet!  Today’s noodle dish is – Smokey Spinach Pesto Pasta!

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Ingredients for Spinach Pesto –

• 1 pound package of spaghetti
• 8 oz raw spinach
• 2/3 cup diced onion
• 1 cup grated, smoked Gouda cheese
• 1 Tablespoon olive oil
• pinch of salt
• 1/3 cup pecans
• 4-6 Tablespoons freshly grated parmigiano reggiano

How to make it – 

This is made a little bit different than the traditional basil pesto –

Steam the spinach until it is soft but still bright.  This will take about 2 minutes – Allow to cool.

Gently sauté the onion in the olive oil. Set aside.

Cook the spaghetti according to the package directions.

Add all the ingredients except the pasta and the parmigiano to a food processor ^[5] and process until smooth.

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Toss the sauce with the pasta and heat on low until warmed all the way through.  Top each plate with 1 Tablespoon of parmigiano.

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Serve the pesto pasta hot!

Serves 4-6

© Copyright 2016 The Lazy Gastronome

Print ^[8]

Smokey Spinach Pesto Pasta

A creamy mixture of spinach, onions, garlic and smoky gouda cheese - A different twist on classic pesto.

Course: Pasta, Side Dish

Cuisine: American, garden fresh, Italian

Keyword: gouda cheese, onion, parmesan, pecans, spaghetti, spinach

Servings: 4 servings

Author: HelenFern

Ingredients

• 1 pound package spaghetti
• 8 oz raw spinach
• 2/3 cup diced onion
• 1 cup smoked gouda cheese, grated
• 1 Tablespoon olive oil
• pinch of salt
• 1/3 cup pecans
• 4 - 6 Tablespoons freshly grated parmigiano reggiano

Instructions

1. Steam the spinach until it is soft but still bright.  Allow to cool.

2. Sauté the onion in the olive oil.

3. Cook the spaghetti according to the package directions.

4. Add all the ingredients except the pasta and the parmigiano to a food processor and process until smooth.

5. Toss the sauce with the pasta and heat on low until warmed all the way through.  Top each plate with 1 Tablespoon of parmigiano.

6. Serve hot!

Recipe Notes

 

© Copyright 2016 The Lazy Gastronome

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