The Passion Continued into Dinner

Yes, I carried on with a hard to beat dinner last night of Swiss Spareribs in the crock pot, Restaurant-Style Smashed Potatoes (thanks to thepioneerwoman.com) and maple bacon baked beans. Everything was packed with huge flavor and incredibly belly stuffing good!

I should probably tell you I am by far not a professional photographer, in fact I kinda stink really; but my IPhone and The Cloud make my picture taking a little bit easier.

Swedish Spareribs

1/2 tsp black pepper
2 tbs white sugar
2 tsp kosher salt
1 1/2 tsp allspice
1 1/2 tsp garlic powder
1 tsp onion powder
2 lbs country style pork ribs
1/4 (or 1/2 stick) margarine
10 oz. water to 1 1/4 tsp beef bullion granules- dissolved

In a small bowl, mix together sugar and all spices. Sprinkle the spices generously on all sides of the ribs.
In a large skillet, melt margarine over medium to medium high heat. Brown/sear each side of the ribs and remove into crock pot. Add beef bullion/water mixture to pan to mix flavors and then add to crock pot. Cover and cook on low for approx 4-6 hours; depending on how hot your crock pot runs. Mine runs quite hot on low and cooks most things that say 6 hours in only 4.

Restaurant-Style Smashed Potatoes

5 large red potatoes
1 stick margarine, softened and cut into pieces
5 slices thick maple bacon, cooked & crumbled (I sliced mine)
2 whole green onions, sliced
3/4 C. sour cream
Salt to taste (add plenty)
Pepper to taste (ditto)
3/4 c. french fried onions for topping

Preparation-
**I made mine differently. I baked my potatoes for 1 1/2 hours at 325 in my oven (you must poke holes in potatoes as they will explode if you do not).
In a large bowl or in my case a large casserole dish, place potatoes in and SMASH not mash potatoes. I found my redskins were still a bit big so I also used my kitchen sheers to cut them to smaller pieces. Stir in softened margarine (it is important it is softened and not melted), sour cream, green onions, bacon, salt & pepper to the smashed potatoes and fold carefully as you don't want the consistency of traditional mashed potatoes. Top with french fried onions.
**I also added a few shakes of Parmesan cheese on top and then tossed them into the oven at 350 for 10 minutes.

These potatoes, which mixed wonderfully with the "gravy" sauce that the Swiss spareribs had produce was fantastic!
I do have to add, the baked beans were Bushes, which my hubby loves!