So I realize we don’t normally think of the slow cooker when its 90 degrees outside, but you know what I think of when its hot out? Not cooking. And slow cooker = not cooking, so that sounds great to me! Its hard to even think about turning on that oven when you’re literally roasting yourself, but throw some stuff in the slow cooker and you’ve got yourself an awesome meal 6 hours later and you didn’t even have to turn on the oven. (I actually do recommend holding these in the oven while you finish the sauce, but let’s just pretend like that doesn’t happen).
They seem to have a sale going on pork ribs whenever I visit Whole Foods lately so I’ve had a hard time resisting them. We’ve done the BBQ ribs quite a few times this summer so I decided to switch up a bit and cook a different sauce this time. I made these using country-style pork ribs but I’m sure that regular st.louis or baby back ribs would be just as delicious.
I’m totally loving fresh apricots right now. I picked up a container at Trader Joe’s recently and fell in-love with the cute fuzzy skin and the way the pit just pops right out with no fuss. Nothing annoys me more than a peach that won’t let go of its pit. COME ON, let it GO! It’s time for me to eat you!
Anyways, Happy Tuesday! I hope you all had a great weekend! I had one of my best friends visiting from Vermont this weekend so it was fun to show her around the island and surrounding towns. We went shopping, cooked up some fresh lobster, went to the beach, took a nice long walk, and visited the farmer’s market, it was the perfect summer weekend!