Dinner Recipe

Crock Pot Barbecue Ribs, Roasted Rosemary Potatoes,

and Honey-Glazed Carrots

Honey-Glazed Carrots from Martha Stewart

1 tbsp veg oil
2 pounds carrots, cut into 1-in lengths, halved if thick
1 c. canned reduced-sodium chicken broth or water
1/2 c honey
2 tbsp red-wine vinegar
2 tbsp unsalted butter

In a large skillet, heat oil over medium-high, add carrots, cook stirring once, until beginning to brown (2 mins).

Add broth, honey and vinegar; season with s&p. Bring to boil; reduce to a simmer, cover, and cook until crisp-tender, 10 mins. Uncover, and cook over med-high until carrots are tender and liquid is syrupy, 7-9 mins more (there should only be a small amount of liquid remaining).

Roasted Rosemary Potatoes

Spread olive oil on the bottom of the pan
Chunk several peeled potatoes into similar sizes and place in pan
Wash several stems of fresh rosemary and pick off leaves, crush in hand, and spread over potatoes
Add garlic if desired
Bake at 400 degrees until browned and crisp. (approx 45mins-1hr)

Crock Pot Ribs by Team Hess

3 lbs pork or beef ribs
1 c. water
1/4c cooking sherry
1 tbsp Worcestershire sauce
1/2 c barbecue sauce
(I added liquid smoke, added slightly more water and barbecue sauce too)

Place ribs standing upright in crock pot (lean rips against wall so they’re not lying in water on bottom). Pour in sherry and water. Sprinkle with Worcestershire sauce and salt and peper. Pour barbecue sauce over ribs. Cook on low approximately 8 hours (7 would have worked for mine). Serve with additional barbecue sauce for dipping.

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