Slow Cooked Dry Rub Ribs!! What you will need: -One 2-3 pound slab of beef or pork ribs -One large Ziploc bag -One Reynolds plastic oven bag or crock pot liner -1 bottle or bag of dry rib rub/seasoning (your choice) -1/4 cup of water -BBQ/hot sauce (optional) Steps for night before preparation: -Line slow cooker (Crock Pot) with an oven bag or crock pot liner. Put aside DO NOT PLUG IN OR TURN ON! -Open package of ribs and cut into equal sized peices (just so they fit in the crock pot) -Open package of rib rub/seasoning and rub seasoning liberally over ribs. -Place rubbed ribs in a ziploc bag and refrigerate overnight. -In the Morning (before you leave to work) add 1/4 cup water into the lined slow cooker (crock pot). -Open the ziploc bag of ribs and add them into the lined slow cooker (crock pot). Arrange evenly. -Plug in, cover, and set the crock pot to low. -You can now leave you slow cooker (crock pot) unattended for 8-10 hours (go to work, etc) -Ribs should be ready to eat in 8-10 hours. If not finished when you get home turn the pot to high for another hour. -Serve as is or with BBQ/Hot Sauce

This pasta dish uses the cheapest cuts of meat I could find at the butcher. I seasoned a round roast and several country style, bone in, pork spare ribs with my favorite dry rub. I then quickly seared the meat, in several batches so I did not overload the pot, in olive oil over medium-high heat. I then browned several Italian style sausages. I set the meat aside and sauteed two yellow onions and three cloves of garlic. Back into the pot went the meat. I then covered the meat with 2 large cans of Italian style stewed tomatoes. Set the temperature to low and walked away for 8 hours. After eight hours the meat was literally falling apart. I strained the sauce, discarding any large pieces of fat and the bones from the ribs and returned the meat and sauce to the pan. I topped the Penne pasta with the meat sauce and finished it off with a sprinkle of chopped Italian parsley and Romano cheese.