Top Recipe!

Prep Time: 10 Minutes Cook Time: 4 Hours 10 Minutes  Servings: 6

3 pounds baby back ribs, trimmed salt and ground black pepper, to taste 1/2 cup water

1/2 onion, sliced 1 clove garlic, minced 1 (18 ounce) bottle barbeque sauce

1.	Season ribs with salt and pepper.
2.	Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
3.	Cook on High for 4 hours (or Low for 8 hours).
4.	Preheat oven to 375 degrees F (190 degrees C).
5.	Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbecue sauce.
6.	Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes. Used these liners: Place liners inside crock pot Chop your onions and garlic season your meat with any type of seasoning or rub Next pour in what ever liquid you desire beer, cola,etc.(i just used water)   Cut ribs into sections  and place your ribs in the cooker Toss in the onions and garlic Set your slow cooker to low or high and cover when the ribs are done you'll need to transfer them to the oven on a baking sheet, mine were falling off the bone so i had to scoop them up with a spatula. I like my ribs on the bone so next time i will cook them on high, being careful not to over cook. I  finished  them off by put them on the BBQ to infuse the ribs with the sauce,and they just fell apart.. below is the picture. The ribs cooked this way have an amazing taste, but i hated the fact they fell apart so easily, i wasn't even able to turn them over  to caramelize the sauce,  this dinner could have easily turn into a big mess. The good  news is nobody cared they  all just loved them. LOL! enjoy!

Sip on this sparkling Apple lemon cocktail

You’re going to fall into an effervescent rapture of deliciousness when you taste this cocktail. The perfect and unexpected pairing of apple and lemon flavors is a wonderful treat for the senses. This drink bubbles over with champagne from the Etoile Restaurant at Domaine Chandon in Yountville California. Marvel over this mysteriously refreshing cocktail. Enjoy.

At the etoile Restaurant at Domaine Chandon in Yountville  California.

1 Tbs. gin

1 Tbs. apple juice

1 Tbs. lemon juice

Dash of simple syrup

Ice cubes

1/4 cup  sparkling dry wine or Champagne ( Chandon brute classic)

Green apple slices, 

optional

In a cocktail shaker combine gin, apple juice,lemon juice and simple syrup, add ice, cover and shake vigorously, strain into champagne glass.Top with sparkling wine.  garish with apple slices Serves 1  

Seat back  just relax and enjoy your cocktail! 

THE BEST SLOW COOKED ORANGE CHICKEN

Sherry originated in Spain, and the name is an Anglicized corruption of Jerez, the town in Spain which is the center for the sherry industry. Made from white grapes, it is stored in oak casks and fermented, producing a wine of around 15 - 22% proof, with distinctive characteristics.
Spanish sherry must by law be made in the "Sherry triangle", and production of sherry is closely controlled, and is usually made from just one of three white grapes - Palomino, Pedro Ximinez or less frequently, Moscatel. Sherry from countries other than Spain is generally an inferior product, fit mainly for cooking, if that. It's advisable then to buy only Spanish sherry in order to understand this magical drink.
The character of sherry can range from bone dry, to rich and sweet. The dryer the sherry, the less time it will keep once opened. A dry sherry should really be drunk on the day it's opened, so if you can, buy half bottles, as sherry is a sipping,not a quaffing drink. Sweet sherries are longer lived, the sherry acting as a preservative, but all sherry is best drunk as soon as possible after it's opened - and you shouldn't need much encouragement.
Sherry is often served at weddings and funerals, as it seems to find favor even with people who "don't really drink". Despite its maiden aunt image,sherry is in fact a subtle and rather heady drink, and deserves to be rediscovered by today's serious food and drink lovers. (As a side note, look for whiskies which have been matured in old sherry casks, these are particularly splendid with great depth and character.)
Dry sherry should be drunk as an aperitif, and it is particularly delightful with Spanish food. In the summer, a Fino or Mazanilla can be drunk poured over ice, accompanied by olives and a tapas selection of Spanish cheese, dried meats and salamis, for a light and sophisticated meal. You can even serve sherry with soda and ice as a long summer drink, or in place of more customary white wine with a fish dish such as paella. This is far from conventional, but as with all food and wine combination ideas, someone once had to try it and see if it worked - and this one works for me!
The heavier, sweeter sherries such as Oloroso and Cream are delicious served with rich cake, and are traditionally offered in England with Christmas cake. A bowl of Californian walnuts in the shell, a decent cheese and a full bodied Cream sherry are an indulgent winter nibbling treat. Sweet sherry also works with other deserts, even some of the less exotic chocolate creations.
If you enjoy sherry, then invest in the correct copa glasses, a long tulip shape which enclosed the aromas and preserves the correct temperature - room temperature for all but dry sherry is my preference.
Perhaps my favorite way to drink sherry is to find a bone dry sherry, served very cold, and accompany it with a sweetish garlic chicken liver pate, crusty bread and some caramelized onions. Heaven!