Caribbean Spiced Ribs

These tasted so good! My only mistake was that I bought beef ribs instead of pork so they were really fatty. That kind of grossed me out but it definitely won't keep me from making this again. (Next time with pork of course)

3 lb. pork loin back ribs
2 tablespoons instant minced onion (I substituted onion powder)
1 teaspoon ground mustard
1 teaspoon crushed red pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon garlic powder
1 medium onion, sliced (I omitted)
1/2 cup water
1 1/2 cups BBQ sauce

1. Spray inside of a 5- 6-quart slow cooker with cooking spray

2. In small bowl, mix instant minced onion, mustard, red pepper, allspice, cinnamon and garlic powder, Rub mixture into ribs. Cut ribs into 4-inch pieces. Layer ribs and sliced onions in slow cooker. Pour water over ribs.

3. Cover and cook on Low heat setting 8 to 9 hours.

4. Remove ribs from cooker; drain and discard liquid from cooker. Pour barbecue sauce into shallow bowl; dip ribs into sauce. Place ribs in cooker. Por any remaining sauce over ribs. Cover and cook on Low heat setting 1 hour.

- from Betty Crocker Cookbook pg. 158

BBQ Pork

This was so incredibly easy. My very sweet husband said that this was the best BBQ he has ever had.

1 Hormel Mesquite BBQ pre-seasoned pork tenderloin
1 bottle Kraft Thick and Spicy BBQ sauce

Put the tenderloin in a crock pot on high. Pour a little water over the tenderloin to keep it moist. Let it cook for several hours. (I'm sorry I don't know the exact amount of time) When it is no longer pink, pour the bottle of BBQ sauce in with the pork. Fill the empty bottle half-way with water and pour in the crock-pot. Serve as a sandwich on garlic bread.