As the weather warms up in NYC, I’ll probably retire my beloved slow cooker for the summer (I previously blogged about yummy slow cooker Chile Verde). However, a few unseasonably chilly weeks ago, I put together some ribs and corn pudding. The result was sooooo good and soooo easy! Seriously, you can’t mess this up!
You will need…
(from my blogger friend Morgan)
1 full rack of ribs
1 red onion, roughly chopped
BBQ Sauce (I followed Morgan‘s suggestion and used Jack Daniel’s – yum!)
1/4 cup of water
1. Cover the bottom of the slow cooker with BBQ sauce, followed by ribs, more BBQ sauce, 4 bay leaves, chopped onion and water.
2. Cook on low for 7 hours. DUNZO! (See, I told you it was easy!)
Since the ribs were super easy, I thought I’d supplement the meal with corn pudding. I LOVED the corn pudding I had at Hill Country Barbecue, and I found a recipe that looked easy enough.
(via Circle B Kitchen)
4 cups corn kernals (19 oz frozen, thawed, or 5 ears fresh)
4 large eggs
1 cup half and half
1/2 cup whole milk
4 tbsp sugar
1/4 cup (1/2 stick) butter, room temperature
2 tbsp all purpose flour
2 tsp baking powder
1 tsp salt
1. Preheat oven to 350F. Butter 8x8x2in glass baking dish and set aside 1/3 of the corn.
2. Blend the remaining ingredients in a food processor until almost smooth. Stir in reserved corn and pour into prepared dish.
3. Bake pudding until brown and center is just set, about 55 minutes. Cool 10 minutes and serve.
The ribs were literally falling off the bone and finger-lickin’ good, and the corn pudding was sweet, creamy and a perfect side dish. This is definitely a fool-your-friends dish – it takes less than 20 minutes to prepare but tastes like you spent all day in the kitchen. Give it a try!
What’s your favorite all-American side dish?