Wings 'n ribs....no pictures though

There was too much excitement/stress during the game Sunday night, and too much scarfing down of food for me to really think about picture taking. Heck, I'm lucky I even took one of the nachos (which was part of our "appetizer" course - the game had just started). And the only reason I have a dessert picture is because we have leftovers!

Either way, I'd decided you can't go wrong with typical "football food." For Sunday night's main course we had Sweet and Savory ribs which I've made before (but prior to my blogging days) and Quick Chinese Chicken Wings. The latter came from a recipe book from a local church called "Made in Heaven" where parishoners submitted recipes. My aunt and uncle gave me this along with some other great stuff for Christmas (see my post a few entries down about my apron). I made a couple of minor changes to the recipe that are incorporated below. These wings came out fantastic, so thank you, Betsy Moody...........wherever you are!

Sweet and Savory Ribs
(from Taste of Home)

1 large onion sliced and separated into rings
2 1/2 - 3 lbs boneless pork ribs (I used about 4lbs of bone-in ribs the other night)
1 bottle honey barbeque sauce
1/3 cup maple syrup
1/4 cup spicy brown mustard
1/2 teaspoon salt
1/2 teaspoon pepper

Place onions in 5 or 6 quart slow cooker. Top with ribs. Combine the rest of the ingredients and pour over the ribs. Cover and cook on low for 8-9 hours or until meat is tender (or in the case of using bone-in ribs - falling off the bone!)


Quick Chinese Chicken Wings

1/4 cup canola oil
2 tabelspoons molasses
1 teaspoon dry mustard
8 oz. light soy sauce
2 teaspoons garlic powder
1/2 teaspoon pepper
25 whole chicken wings

Place wings in a glass baking dish. Combine the rest of the ingredients and pour over wings. Cover and marinate overnight in refrigerator (I marinated a full 24 hours).

Place wings on baking sheet covered with foil. Pour some of the excess marinade on top and place in preheated 350 degree oven for about 1 hour.