Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

Dinner Tonight: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)




For Breakfast this morning I fried up a Sunny Side Egg, heated up a couple of Johnsonville Turkey
Sausage Links, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. Very hungry this morning. Cloudy and 69 degrees out today.  After Breakfast went McDonald’s to pick up Breakfast for Mom. I’m preparing Crock Pot Ribs for Dinner so I got those on early today. Then it house cleaning today. Dusted, Vacuum, and did 2 loads of laundry. Tonight its Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Light).


Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat
Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon the aroma of the Ribs and BBQ Sauce start to fill the air!

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole
without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Light Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.









Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine

and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. The shortest bones are typically only about 3 in (7.6 cm) and the longest is usually about 6 in (15 cm), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”.

https://en.wikipedia.org/wiki/Pork_ribs

Slow Cooker BBQ Pulled Pork w/ Mashed Potatoes, Green Beans, Baked Sesame Loaf Bread

Dinner Tonight: Slow Cooker BBQ Pulled Pork w/ Mashed Potatoes, Green Beans, Baked Sesame Loaf Bread




For Breakfast I had a couple of Nutri Grain Eggos and cooked up a couple of Johnsonville Turkey Breakfast Sausage Links. I also had my morning cup of Bigelow Decaf Green Tea. Did my morning workout and grabbed a shower then back to bed! Another one of those nights and mornings of dealing with Phantom Pains. These really wipe me out for the day if they are bad, and these were quite painful. So nothing going on today. For Dinner tonight its Slow Cooker BBQ Pulled Pork w/ Mashed Potatoes, Green Beans, Baked Sesame Loaf Bread.




We had a lot of Pulled Pork Boston Butt leftover from Dinner last night. It was so delicious we we
were not going to let it go to waste! So I heated up the leftovers in a large sauce pan. Heated it on medium low and just let it simmer to heat up.











As the Pulled Pork was heating I prepared the Mashed Potatoes. I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better.











For a second side I opened up another jar of the Canned Green Beans. Just heated them up in a large sauce pan and done! I love our Canned Beans, fresh Green Beans in Winter! To put the Dish together I made a bed with Mashed Potatoes. Topped them with Pulled Pork and topped the Pork with some of the JB's Fat Boy HaugWaush BBQ Sauce. Served it with the Green Beans and Sesame Bread. I also baked a Kroger Bakery Rustic Sesame Loaf Bread. For Dessert/Snack I had a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.






Crock Pot BBQ Pork Shoulder or Boston Butt

INGREDIENTS
Pork Shoulder or Boston Butt, about 4 to 7 pounds, bone-in or boneless

1/4 cup of Water
JB’s Fat Boy Premium All-Purpose Rub
JB’s Fat Boy HaugWaush BBQ Sauce

PREPARATION

1 – The night before apply the Rub all over Pork Shoulder and seal in a plastic bag. Refrigerate until ready to use the next day.

2 – Place the meat in the slow cooker with water.

3 – Cover and cook on HIGH for 1 hour. Turn to LOW and cook 7 to 9 hours longer, until very tender. Remove roast and discard fat and juices. Chop or shred the pork; return to slow cooker. Mix a little barbecue sauce into the meat for flavor. Cover and cook on LOW for about 1 hour longer, until hot.

4 – Serve on sandwich buns with coleslaw (Optional) and extra barbecue sauce on the side.

Slow Cooker BBQ Pulled Pork Sandwich w/ Baked Fries

Dinner Tonight: Slow Cooker Barbecued Boston Butt




For Breakfast this morning I prepared a Jimmy Dean Simple Scramble Cup – Crumbled Turkey
Sausage, Egg Whites, and Cheddar Cheese. I really love these. So easy to prepare and very good! Plus they are only 150 calories and 3 carbs per serving, which is excellent. Mostly cloudy and 54 degrees out this afternoon. After Breakfast I went up to the local Kroger I needed a few items and Mom did also. Then stopped by McDonald's and picked up Breakfast for her. Later on I went to Walmart, I needed some potting soil to repot some indoor plants. For Dinner tonight its a Pork Boston Butt! Tonight its Slow Cooker BBQ Pulled Pork Sandwich w/ Baked Fries.


The other day when we went to Jungle Jim's they had Pork Boston Butt Roasts on sale so I grabbed
one. I used a real easily prepared recipe for it. Using one of my favorite cooking vessels, the Crock Pot. To make this I’ll need the following; Pork Boston Butt Roast, 1/4 cup of Water, JB’s Fat Boy Premium All-Purpose Rub, and JB’s Fat Boy HaugWaush BBQ Sauce.








Last night before I went to bed I applied the Rub all over Pork Shoulder and sealed it in a plastic bag. Let it Refrigerate until ready to use the next day. Pulled the Pork Shoulder from the fridge, shaking off any excess Rub.  Then to prepare it I lined my Crock Pot with a Reynolds Crock Pot Plastic Bag Liner and sprayed that with Pam Cooking Spray w/ Olive Oil. Love these Crock Pot Liners, makes for an easy cleanup! Turned the Crock Pot on High. Placed the Meat in the slow cooker with Water. Covered and cooked on High for 1 hour. Turned it to Low and cooked 7 to 9 hours longer, until very tender.



Removed the Roast with the Bear Claws into a bowl. A word about these Bear Claws; I love these things to remove meat and roasts from whatever you're cooking it in on to a plate. Word of caution though, these things are very sharp so be careful with them. I used the bear Claws to Shred the Pork. I normally re add to the Crock Pot with BBQ Sauce but Mom just wanted to add the BBQ Sauce to her Sandwich so we did it that way. I needed the Crock Pot anyway to cook the other 1/2 of the Boston Butt. It was too big to cook it all at once so I cooked the 1/2 and took it out later tonight. We are using JB's Fat Boy HaugWaush BBQ Sauce for our BBQ Sauce. Served on a Kroger Lite Wheat Bun. With extra BBQ Sauce on the side. Nothing but a winning Pork Butt Dish! So tender and seasoned just right with Rub and BBQ Sauce. A lot of leftovers for some delicious Sandwiches and Meals the rest of the week!



I also baked some Ore Ida Golden Fries, served with a side of Hunt’s Ketchup. For Dessert/Snack
later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.










Crock Pot BBQ Pork Shoulder or Boston Butt

INGREDIENTS
Pork Shoulder or Boston Butt, about 4 to 7 pounds, bone-in or boneless

1/4 cup of Water
JB’s Fat Boy Premium All-Purpose Rub
JB’s Fat Boy HaugWaush BBQ Sauce

PREPARATION

1 – The night before apply the Rub all over Pork Shoulder and seal in a plastic bag. Refrigerate until ready to use the next day.

2 – Place the meat in the slow cooker with water.

3 – Cover and cook on HIGH for 1 hour. Turn to LOW and cook 7 to 9 hours longer, until very tender. Remove roast and discard fat and juices. Chop or shred the pork; return to slow cooker. Mix a little barbecue sauce into the meat for flavor. Cover and cook on LOW for about 1 hour longer, until hot.

4 – Serve on sandwich buns with coleslaw (Optional) and extra barbecue sauce on the side.

Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

Dinner Tonight: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

For Breakfast this morning I Scrambled a Couple of Eggs, heated up a couple of Johnsonville Turkey Sausage Patties, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. Sunny and 50 degrees outside! Not bad weather for January. After Breakfast went McDonald’s to pick up Breakfast for Mom. I’m preparing Crock Pot Ribs for Dinner so I got those on early today. Then it house cleaning today. Dusted, Vacuumed, and did a load of laundry. Tonight its Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Light).



Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon the aroma of the Ribs and BBQ Sauce start to fill the air!


After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just
slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.



For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Light Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.











Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The

ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.


Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. The shortest bones are typically only about 3 in (7.6 cm) and the longest is usually about 6 in (15 cm), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”.

https://en.wikipedia.org/wiki/Pork_ribs

Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Lite)

Dinner Tonight: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Lite)




For Breakfast this morning I Scrambled a Couple of Eggs, heated up a couple of Johnsonville Turkey

Sausage Links, toasted a couple of slices of Aunt Millie's Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. Humid, rain showers late, and a high of 88 degrees outside. Plus we have a high Pollen count out so that tells me its a good day to stay in as much as possible. Idid have to go to local Kroger for a few items. Then stopped by McDonald's to pick up Breakfast for Mom. I'm preparing Crock Pot Ribs for Dinner so I got those on early today. Then it house cleaning today. Dusted and Vacuumed. Then later repotted a couple of Herb Plants I got the other day. Tonight its Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Lite).



Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB ’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, Rib intoxicating!



After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole
without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.



For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Lite Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.







Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine

and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. The shortest bones are typically only about 3 in (7.6 cm) and the longest is usually about 6 in (15 cm), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”.

https://en.wikipedia.org/wiki/Pork_ribs
….

Crock Pot Pork Back Ribs w/ Savory Potatoes and Cut Italian Green Beans

Dinner Tonight: Crock Pot Pork Back Ribs w/ Savory Potatoes and Cut Italian Green Beans




To start my morning off I made my favorite Breakfast. I prepared some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, and made a cup of

Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. It was 37 degrees this morning, above freezing to start the day! We had a high of 45 and it was partly cloudy. After Breakfast I started a load of laundry and then went to McDonald's to pick up Breakfast for Mom and Dad. Cleaned the house,dusted and vacuumed. Later on went up and had the car washed. The Car Wash was making a fortune, cars were lined up all over. Tonight its Crock Pot Pork Back Ribs w/ Savory Potatoes and Cut Italian Green Beans



I purchased the Ribs at Meijer Tuesday afternoon. Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, Rib intoxicating!



After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole

without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.





For one side dish I prepared the Little Potato Co. Savory Herb Potatoes. We love these! The Potatoes
come in a microwavable tray. Just pop the tray in the microwave for five minutes and mix in the seasoning pack and you have a nutritious and tasty Potato Dish. These are definitely a good item to have in the pantry! So easy to prepare and no clean up.








For another side dish I heated a can of Allens Cut Italian Green Beans. To prepare them just empty
the can into a small sauce pan and simmer until heated. I love the taste of these, just season with a bit of Sea Salt and it’s ready! Love all Beans! For Dessert later a Jello Suagr Free Dark Chocolate Pudding.

Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The

ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. The shortest bones are typically only about 3 in (7.6 cm) and the longest is usually about 6 in (15 cm), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”.

https://en.wikipedia.org/wiki/Pork_ribs

Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Lite)

Dinner Tonight: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Lite)







To start my morning off I made my favorite Breakfast. I prepared some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento

Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. I'm ready to start my day! Our beautiful streak of weather continues. A bit warmer out today, 75 degrees and sunny! I got my cart out and continued with some yard work this afternoon. I borrowed the neighbors power sprayer and power washed the deck and driveway. Then swept out the shed and straightened it up. Later on just rode around the neighborhood on my cart. I purchased a couple of packages of 1/2 Rack of Pork Loin Back Ribs from Meijer Wednesday  and having them for Dinner tonight. Mom and Dad love Ribs, as do I! Tonight its Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Lite)




Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge.












Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and
sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, Rib intoxicating!








After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.





For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Lite Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.













Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Baby back ribs served with fries and cornbread

Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. The shortest bones are typically only about 3 in (7.6 cm) and the longest is usually about 6 in (15 cm), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”.

https://en.wikipedia.org/wiki/Pork_ribs

Crock Pot Pork Back Ribs w/ Mashed Potatoes and Bourbon and Brown Sugar Baked Beans

Dinner Tonight: Crock Pot Pork Back Ribs w/ Mashed Potatoes and  Bourbon and Brown Sugar Baked Beans




For Breakfast on this Saturday Morning I toasted a Healthy Life English Muffin and topped it with a Poached Egg. Also had my morning cup of Bigelow Decaf Green Tea. Partly sunny and 78 degrees outside, had some more rain late in the day. I had bought a couple of Tomato Plants at Meijer, and they were in sad shape. But I bought them anyway, so I repotted them today. All caught up on cleaning so I had the cart out most of the day. For Dinner tonight Mom’s Favorite, Crock Pot Pork Back Ribs w/ Mashed Potatoes and Bourbon and Brown Sugar Baked Beans.




Mom’s favorite meal is my Crock Pot Pork Back Ribs and she’s been wanting some Ribs. So “What
Mom wants Mom gets”. So Ribs it is for dinner tonight. She I picked up a package at Kroger yesterday, they always have top quality Pork. And these were some Pork Back Ribs, 4 1/2 lbs. worth! Last night before I went to bed I cut the Ribs in half, so they’ll fit in the Crock Pot, and put each half in a Hefty Gallon Plastic Bag then seasoned them with JB’s Fat Boy All Purpose Rub and then covered the Ribs in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge.



Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and

sprayed that with Pam Non-Stick Spray. Got the Ribs out of the fridge, discarded the Hefty Bags, and put them in the Crock Pot where I let them cook and simmer, on low, for about 7 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, Rib intoxicating! After 7 hours their ready and now for the hard part of cooking them, getting them out whole without breaking them up! Their that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. I would like to thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.








For one side I heated up some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve.
Just as good as homemade, if not better and easier to make!







Then for another side I prepared a can of Bush’s Grillin’ Beans – Bourbon and Brown Sugar. Love
these Beans, fantastic smokey flavor. Just simmer in a saucepan and serve. I had these sometime back and fell in love with the flavor and taste prepare the; just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.











BUSH’S® BOURBON AND BROWN SUGAR GRILLIN’ BEANS®
When you're grilling your favorite meats, you want a side that can hold its own—like the bold taste of

BUSH'S® Bourbon and Brown Sugar Grillin' Beans®. We slow-cook plump navy beans in a robust sauce generously seasoned with brown sugar, molasses, a bold blend of spices and a touch of natural bourbon flavor for a side dish that's decidedly different.


NUTRITION
Serving Size: 1/2 cup (130g)
Calories 170
%DV*
Calories from Fat 5 -%
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 480mg 20%
Potassium 390mg 11%
Carbohydrates 35g 12%
Dietary Fiber 6g 24%
Protein 7g -%
Sugars 15g -%
Vitamin A - 0%
Vitamin C - 2%
Calcium - 6%
Iron - 10%
http://www.bushbeans.com/en_US/product/bourbon-and-brown-sugar

Crock Pot Pork Back Ribs w/ Potatoes Au Gratin and Cut Italian Green Beans

Dinner Tonight: Crock Pot Pork Back Ribs w/ Potatoes Au Gratin and Cut Italian Green Beans





For Breakfast on this Sunday Morning I toasted a Healthy Life English Muffin and topped it  with a

Poached Egg. Also had my morning cup of Bigelow Decaf Green Tea. Went out to get the morning papers and it wasn't quite as cold, mid 20's, It reached the low 40's today but rain showers moved in also. I'm feeling better to day than I have the last few days. Mom and Dad went to Church so it gave me a chance to give the house a good cleaning. Had everything done by lunch so I could settle in and watch some NFL Football the rest of the afternoon! For Dinner tonight Mom’s Favorite, Crock Pot Pork Back Ribs w/ Potatoes Au Gratin and Cut Italian Green Beans.




Mom’s favorite meal is my Crock Pot Pork Back Ribs and she’s been wanting some Ribs. So “what

Mom wants Mom gets”. So Ribs it is for dinner tonight. She I picked up a package at Kroger yesterday, they always have top quality Pork. And these were some Pork Back Ribs, 4 1/2 lbs. worth! Last night before I went to bed I cut the Ribs in half, so they’ll fit in the Crock Pot, and put each half in a Hefty Gallon Plastic Bag then seasoned them with JB's Fat Boy All Purpose Rub and then covered the Ribs in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge.






Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and

sprayed that with Pam Non-Stick Spray. Got the Ribs out of the fridge, discarded the Hefty Bags, and put them in the Crock Pot where I let them cook and simmer, on low, for about 8 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, Rib intoxicating! After 8 hours their ready and now for the hard part of cooking them, getting them out whole without breaking them up! Their that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. I would like to thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.





For side dishes I prepared some Idahoan Au Gratin Homestyle Casserole. I left the Idahoan Product
info and instructions at the end of the post. Then I heated up a large can of Allens Cut Italian Green Beans. For dessert/snack later I had a 100 Calorie Mini Bag of Jolly Time Pop Corn.










Idahoan Au Gratin Homestyle Casserole

Product Description

There’s no better way to start a savory Au Gratin homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich & cheesy side. For family meals or for special occasions, this cheesy, delicious dish is sure to please.

Preparation Instructions

Oven Directions

Best for Golden Browning

PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.

Nutrition Facts
Amount Per Serving Unprepared Prepared
Calories 100 160
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 590mg 25% 28%
Total Carbohydrates 20g 7% 8%
Dietary Fiber 1g 4% 4%
Sugars 2g
Protein 2g
http://www.idahoan.com/products/retail/augratin-homestyle-casserole

Boneless Pork Loin Fillet w/ Whole Baby Carrots and Whole White Potatoes

Dinner Tonight: Boneless Pork Loin Fillet w/ Whole Baby Carrots and Whole White Potatoes

For Breakfast I had one of my favorites, Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped it with a Sunnyside Up Fried Egg. Just love this skillet meal!






Another cool morning to start the day, about 42 degrees this morning. Beautiful day out, sunny and a

high in the mid 60's, love these beautiful Autumn Days! Did a few things in the house and did a load of laundry. Outside got the leaf blower out and cleaned the deck and driveway. Had everything done by Lunch. Then after Lunch got the cart out for a spin around the neighborhood. Noticed that there's quite a few trees around the neighborhood that are already turning colors. Afterwords a day of NFL Football. For Dinner tonight it's a Boneless Pork Loin Fillet w/ Whole Baby Carrots and Whole White Potatoes.

Tried another one of the Swift Premium Products, Swift Premium Dry Rubbed Whiskey Black Pepper Boneless Pork Loin Fillet. i love using these Swift Premium Pork Products. So easy to prepare and all come out lean and moist with fantastic flavor! I've only found this at Kroger so far.

To prepare it; Preheat the oven to 350°F. Remove the Pork Loin from package and place in an uncovered roasting pan that is sprayed with Pam Cooking Spray. I then took some JB's Fat Boy Haug Waush and rubbed some over top of the Roast, for added flavor. Cook approximately 35 minutes or until internal temperature on a meat thermometer reached 145°F in the thickest part of the Roast. Remove it from oven and let rest 3 minutes before slicing and serving. And as the other Swift Premium Products, one delicious Roast! The Roast was very moist and tender. The JB's BBQ Sauce was just right for the added flavor.

For 1 side I heated up a can of Kroger Brand Whole Baby Carrots. These are so much easier to prepare than boiling fresh Baby Carrots, and they taste just as fresh and good.

Then for another side dish I heated up a can of Kroger Whole New Potatoes. Just heat and serve, seasoned with McCormick Grinder Sea Salt and Black Peppercorn Medley, Parsley, and I Can’t Believe It’s Not Butter. Also had a slice of Baked Pillsbury French Bread that was leftover from last nights Dinner.Excellent Sunday Dinner! For dessert later a Weight Watcher's Cookies and Cream Ice Cream Bar.












Swift Premium Dry Rubbed Whiskey Black Pepper Boneless Pork Loin Fillet

Cooking Directions:
Oven:

Preheat oven to 350°F.
Remove meat from package and place in an uncovered roasting pan.

Cook approximately 30-35 minutes or until internal temperature on a meat thermometer reaches 145°F in the thickest part of the meat.
Remove from oven and let rest 3 minutes.
Slice and serve.

Grill:

Preheat grill to medium-high heat.
Remove meat from package and place on grill.
Cook approximately 30-35 minutes or until internal temperature on a meat thermometer reaches 145°F in the thickest part of the meat.
Remove from grill and let rest 3 minutes.
Slice and serve.
*Oven and Grill temperatures may vary, adjust cooking times accordingly.

Seasoning Ingredients: Spices, salt, sugar, dehydrated bell peppers, maltodextrin, dehydrated onion and garlic, dextrose, potassium chloride and natural flavors (including smoke flavor).

Nutrition Facts
Serving Size: 4 oz Amount Per Serving Calories 170, Calories from Fat 70 % Daily Value*, Total Fat 8g 12%,  Saturated Fat 3g,  15%Trans Fat,  0gCholesterol,  55mg 18%Sodium,  290mg 12%, Total Carbohydrate 2g1%,  Dietary Fiber 0g0%,  Sugars 1gProtein 24g 48%

http://www.swiftfreshpork.com/brands/swift-premium-dry-rubbed-pork/swift-premium-dry-rubbed-pork-products/loins/loin-filets/swift-premium-dry-rubbed-whiskey-black-pepper-boneless-pork-loin-filet.aspx