Amy's Crockpot BBQ Ribs

Ribs before the sauce

Preparation

Cut ribs to single bones.

Peel off the tough skin.

Sprinkle a generous amount of dry rub 

(salt, black pepper, garlic powder, dry mustard and paprika) on both sides.

Pat the spices into the meat.

Broil the ribs, turning to brown each side.

Prepare the sauce using a combination of the following depending 

on what you have in your pantry:

BullsEye BBQ Sauce

Can of Coke

Ketchup

Red Pepper Flakes

Brown Sugar 

Place ribs in the slow cooker.

Pour the sauce over the ribs, coating all the ribs.

Cook  3 to 4 hours on high or up to 7 hours on low. 

Celery Casserole ( GF)

Remininscent of Oma's celery casserole made with cream of celery soup this is a cheesy alternative made GF.  Yummy!

4 cups celery, slice

1 can (8 oz) water chestnuts, drained and chopped

4 oz cream cheese, softened

1 cup sharp cheddar cheese, shredded

⅓ cup onion, finely diced

2 tbsp butter, melted

1 cup gluten-free buttery crackers (like Schär or Simple Mills), crushed or GF Panko Crumbs

Salt and black pepper to taste

Heat the Oven: Set your oven to 350°F (175°C) and grease a 1.5-quart baking dish.

Cook the Celery: Boil the sliced celery in a pot of lightly salted water for about 7 minutes until tender-crisp, then drain well.

Make the Creamy Base: In a large bowl, mix the warm drained celery, chopped water chestnuts, diced onion, softened cream cheese, and half of the shredded cheddar cheese until smooth and well combined. Season with a pinch of salt and pepper.

Assemble:Transfer the mixture into your greased baking dish. Sprinkle the remaining cheddar cheese over the top.

Add Topping: Mix the crushed gluten-free crackers with the melted butter, then scatter them evenly across the casserole

Bake: Bake for 25 to 30 minutes until the edges bubble and the cheese melts completely.