Slow Cooked Sweet and Spicy Baby Back Ribs

Slow Cooked Sweet and Spicy Baby Back Ribs
Cuisine: American
Recipe type: Meat & Chicken
Serves: 1 rack of ribs

Prep time: 
Cook time: 
Total time: 

  • 1 rack of ribs
  • 1 cup barbecue sauce
  • 2 tbs. Worcestershire sauce
  • 2 tbs. siracha
  • 2 tbs. maple syrup
  • 2 cloves garlic, minced
  • Salt and pepper

  1. Rub the ribs with salt and pepper, and minced garlic
  2. In a bowl combine all of the other ingredients (BBQ sauce, Worcestershire sauce, siracha, maple syrup) and stir to combine.
  3. Add the ribs to the slow cooker, pour the BBQ sauce mixture over the ribs. Cook on low for 6 hours. The meat should be very tender and almost falling off of the bone.
  4. Remove from slow cooker.
  5. For extra crispiness, place under broiler for 3-5 minutes to caramelize.Slow Cooked Sweet and Spicy Baby Back Ribs


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Homemade Butterfingers


  • 16 oz candy corn
  •  16 oz peanut butter
  •  16 oz chocolate
  • 1 oz butter


  1. In a pot, over hot water (double pot), melt candy corn and peanut butter while stirring constantly.
  2. Once the mix is ready, pour into a baking pan and let it set.
  3. Cut to desire length.
  4. In a pot, over hot water (double pot), melt chocolate and butter while stirring constantly.
  5. Dip the bars in the chocolate and let it cool.


Fruit Pizza


  • 1 small pack of ready made sugar cookie dough
  • 4 cups of colorful fruit of your preference
  • 1  8 ounces pack/bar of softened cream cheese
  • 1 pack of cool whip



1.    Roll sugar cookie dough into small balls just under an inch and place them in muffin trays, in cup shapes.
2.    Cook sugar cookie cups in the oven at 350 degrees for approx 7 mins,
3.    Whip cream cheese.
4.    Add in cool whip until well integrated.
5.    Transfer the whip in a plastic food storage bag, cut off the corner of the bag with scissors and squeeze out the cream onto the baked cookies.
6.    Play around with the adding of fruits as you like.

No-Bake Energy Bites


For about 20 bites
  • 1 cup oatmeal
  • 1/2 cup peanut butter (or other nut butter)
  • 1/3 cup honey
  • 1 cup coconut flakes
  • 1/2 cup ground flaxseed
  • 1/2 cup mini chocolate chips
  • 1 tsp vanilla


Cool recipe from Smashed Peas and Carrots
As simple as it gets –
Mix all the ingredients together.
Refrigerate it for a while in order to make the mix firmer and easier to work with.
Make small balls, bite size, from the mix. Refrigerate.
Optional – Roll the balls in coconut, make it less sticky and adds a little twist too it.
Detailed directions with photos in the link below – 

Strawberries Filled with ready-made cheesecake filling


  • 30 large and clean strawberries
  • 3/4 cup heavy whipping cream
  • 3/4 cup milk
  • 1 package vanilla instant pudding


  1. Mix Instant pudding with milk and beat until done.
  2. Beat whipping cream until you get a firm texture.
  3. Mix Cream and pudding.
  4. Make 2 cuts in the strawberries (see image) not all the way through.
  5. Fill strawberries with the mix. A sandwich bag can be cut at the corner and serve as a filling bag.


Baked Garlic Brown Sugar Chicken


    • 4 boneless & skinless chicken breasts
    • 4 tbsps brown sugar
    • 4 garlic cloves, minced
    • 3 tsps olive oil


  1. Set the oven to 500 degrees.
  2. Grease pan.
  3. Fry garlic with oil until it becomes soft.
  4. Put the garlic in brown sugar.
  5. Put the chicken in a dish for baking.
  6. Put the garlic on the chicken.
  7. Combine salt and/or pepper as you like.
  8. Bake without cover for approx 20 mins. 


    Post thanks to Al from The Edmonton Painters – http://www.theedmontonpainters.com

Jello Worms


  • 6 ounces raspberry or grape flavor gelatin
  • 100 plastic straws
  • 1 empty, cleaned 1-quart milk or orange juice carton to hold straws
  • 3 cups boiling water
  • 3 envelopes unflavored gelatin
  • 3/4 cup whipping cream
  • 12-15 drops green food coloring waxed paper


  1. In a bowl, put the gelatins and pour boiling water.
  2. Mix the water and the gelatine until it’s perfectly even.
  3. Cool approx 20 mins, until tepid.
  4. Pull the straws to maximum length and place them upside down in the container.
  5. Cover them with a band to make sure they stay together.
  6. Mix the gelatin with cream and food coloring.
  7. Fill the straws.
  8. Cool approx 9 hrs until the gelatin is firm.
  9. Move the straws from the container and separate them.
  10. Put every 3 straws in hot water for 2 secs.
  11. Separate the worms from the straws with your hands.
  12. Put the worms on baking sheets and cool for 2 hrs.

Post thanks to Keith from The Red Deer Painters – http://www.thereddeerpainters.com