Barbecue Ribs; Sweet And Sour Shrimp - Rival Crock Pot Owner's Manual

BARBECUE RIBS

21⁄2 to 3 pounds spareribs
1 bottle (16-oz.) of smoky barbecue sauce
(or 2 cups homemade sauce)
Sprinkle ribs with salt and pepper. Place ribs in broiler pan under broiler for 15
minutes to brown and remove excess fat. Put sliced onion in stoneware. Slice ribs into
serving pieces and put in slow cooker. Pour in barbecue sauce. Cover and cook on
LOW 8 to 10 hours. (HIGH: 4 to 5 hours).
Barbecue Meats
Place uncooked, seasoned and cut-up chicken, ham, pork chops, or beef in stoneware.
Pour a little barbecue sauce on each piece. Add no water. Cover and cook on LOW 8
to 10 hours. (HIGH: 4 to 6 hours).
NOTE: For added flavor, put cooked meat in broiler pan; pour remaining sauce and
drippings over top. Place under broiler for 5 to 10 minutes.

SWEET AND SOUR SHRIMP

1 package (6 ounces) frozen
Chinese pea pods, partially thawed
1 can (13 ounces) juice-pack pineapple
chunks or tidbits (drain and reserve juice)
2 tablespoons cornstarch
3 tablespoons sugar
1 chicken bouillon cube
Fluffy rice
Place pea pods and drained pineapple in stoneware. In a small saucepan, stir together
cornstarch and sugar. Dissolve bouillon cube in boiling water and add with juice, soy
sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1
minute or until thickened and transparent. Gently blend sauce into pea pods and
pineapple. Cover and cook on Low for 5 to 6 hours.
Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp.
Serve over hot rice.
RECIPES
1 onion, sliced
Salt and pepper to taste
1 cup boiling water
1⁄2 cup reserved pineapple juice
2 teaspoons soy sauce
1⁄2 teaspoon ground ginger
2 cans (41⁄2 ounces each) shrimp,
rinsed and drained
2 tablespoons cider vinegar
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