Sunstorm (R)

Gainesville

Swallowed by a book, once again. This time it is Sunstorm by Arthur C. Clarke and Stephen Baxter, the second volume of what I presumed was a trilogy, but am relieved to report is only a duplex (or something). I'm not finished yet, but must get some sleep.

Meanwhile, I will post the recipe Sandy asked for. After some sleep, I will finish the book and come back into the blogosphere. I hope.

Country-Style Pork Ribs

Prep: 15 minutes
Cook: Low 10 to 12 hours
High 5 to 6 hours
plus 10 minutes
Makes: 6 servings
Slow Cooker: 3-1/2 or 4-quart

1 large onion, sliced and separated into rings
2-1/2 to 3 pounds country-style pork ribs
1-1/2 cups vegetable juice
1/2 of a 6-ounce can (1/3 cup) tomato paste
1/4 cup Splenda [you carby types can use same amount of sugar]
3 tablespoons vinegar
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dried thyme
1/8 dried rosemary, crushed

1 Place onion rings slow cooker. Trim fat from ribs. Place over onions in cooker. In a medium bowl combine the vegetable juice, tomato paste, Splenda, vinegar, dry mustard, salt, pepper, thyme and rosemary. Reserve 1 cup of the mixture for the sauce; cover and shill. Pour remaining mixture over ribs in cooker.

2 Cover and cook on low-heat setting for 10-12 hours or on high-heat setting for 5 to 6 hours.

3 For sauce, in a small saucepan heat reserved mixture to boiling; reduce heat and simmer, uncovered for 10 minutes, stirring occasionally. Remove ribs [and onions] from cooker to a serving dish; discard cooking liquid. Serve sauce with ribs.

From: Better Homes and Gardens Low-Carb Slow Cooker Recipes.