It’s time for another Meal Plan Monday and this week I’ll be sharing my delicious Fall off the Bone BBQ Ribs recipe.
Before I get started, I hope all the mothers reading this had a fantastic Mother’s Day! We hung out at home and I decided that I wanted to have a BBQ on Mother’s Day. I thought we would be celebrating on Saturday since Clint usually leaves pretty early on Sunday. This Sunday he got a later flight, so I switched Saturday and Sunday’s meal plan. We ended up having ribs, corn salad, pasta salad, macaroni and cheese, and apple pie with vanilla ice cream. I know that seems like a lot, but I wanted a full out bbq, so I wanted the sides that went with it! That, and we have four boys, and they can eat a lot.
I didn’t really think that menu through because I ended up doing most of the cooking, but it was more than worth it! My husband said the apple pie reminded him of his grandma’s! No pictures of it, though, because we ate it too fast! I’m a firm believer that the only way to eat apple pie is when it’s warm and has vanilla ice cream on top.
Meal Plan Monday: May 15 – May 21
- Monday: Chipotle (orchestra fundraiser)
- Tuesday: Hotdogs and chips
- Wednesday: Breakfast
- Thursday: Homemade chicken noodle soup and grilled cheese
- Friday: Roast with carrots, potatoes, and beer bread
- Saturday: Jordan’s birthday party so we will be ordering pizza
- Sunday: Copycat Taco Bell enchiritos
I’m trying to plan my meals around things we currently have in the freezer and cabinets. Shopping at Costco isn’t working out for me as well as I thought it would. Soon I will be going back to weekly shopping and not doing a big bulk trip. Buying a month’s worth of snacks doesn’t work when you have four boys. If I have food in the house, they think they should eat it, which means a month’s worth of snacks might last two weeks. If I’m lucky.
Fall Off the Bone BBQ Ribs
2-3 pounds rack of ribs
3 1/2 cups pineapple juice, divided
1 1/2 cups light brown sugar
16-ounce bottle of your favorite barbecue sauce (I used Sweet Baby Ray’s)
- Spray the slow cooker with cooking spray or use a slow cooker liner. Cut slab or ribs into individual serving sizes (about 2-3 ribs each). Place ribs into slow cooker.
- Mix 3 1/4 cups pineapple juice and brown sugar together and pour over ribs. Cook on high 7-8 hours or on low 10-12 hours. Ribs should reach an internal temperature of 145 degrees.
- When finished, use tongs to gently pull them out. They will literally fall apart when you touch them. Set aside.
- Turn grill to medium heat. Mix together a bottle of barbecue sauce and 1/4 cup pineapple juice.
- Place ribs gently on the grill and brush with barbecue sauce. Turn ribs twice, slathering with more sauce each time. They will take about 10-15 minutes to glaze over. As soon as the sauce starts to turn sticky, they are done.
- Serve immediately and enjoy! Makes four servings.
* I doubled this recipe and was able to fit 6 pounds of ribs and double the liquid into my crock pot, but just barely! I also don’t recommend making double the amount of barbecue sauce, because it was way too much. I’m pretty sure you can get away with making the original recipe size for double the amount of ribs.
This is a great recipe to make ahead because it involves very little prep and only a few minutes to grill, once ready. We wanted to eat these for lunch so I started them, in the crockpot, around 11 pm the night before.