You've gotta try this...

Tim was in his glory this past week. I started cooking again! This recipe is a new one for me and it was absolutely delicious!!! The combo worked great together. OK, so I'll toot my own horn - Tim said the meal was restaurant quality. Wow! So really, you have to try it!

Barley Vegetable Medley

1 cup dry barley
olive oil
1 small onion, chopped
16 oz. frozen corn
1/2 green pepper, chopped
2 carrots, shredded
1 tsp dried basil
1/2 tsp dried thyme
salt & pepper to taste
1 large tomato, chopped

Cook barley according to package directions. Set aside. In a large skillet, coated with olive oil, saute onions until tender. Add the remaining ingredients except tomatoes. Saute until crisp tender. Add olive oil as needed. Stir in Barley and tomatoes and cook about 1 minute or until heated through.


Slow Cooked
Savory Barbecued Ribs

3 lbs boneless pork spare ribs
1/4 cup brown sugar
1/2 tsp hickory smoked salt (I used regular salt)
1/4 tsp pepper
1/2 cup cola
1 1/4 cups barbecue sauce
(I used Wegman's Memphis Style)

Spray inside of a 4 1/2 to 6 quart slow cooker with cooking spray. Mix brown sugar, salt and pepper; rub mixture into ribs. Place ribs in slow cooker and pour cola around the ribs. Cover and cook on high for 6 hours. Half-way through cooking, pour barbecue sauce over ribs.