My husband's family has this addiction to a Cincinnati-based Chili called Skyline. Traditionally, it is eaten over spagetti with diced onions and cheddar cheese, or over hotdogs on a bun with mustard, onions and cheddar cheese.
Everytime we head back to where he grew up, he and his siblings make multiple treks to get their fill, and we always pack cans of the chili to come home with us for those times when the craving just won't wait until the next visit. I have to admit that the chili has grown on me over the years. And it does make for a quick meal in a pinch.
My brother-in-law mentioned to hubby recently that he had tried a chili smothered rib recipe once, so I set out to try this. I didn't have a recipe, so I made one up.
Ingredients:-1 lb Baby Carrot-2 15 oz Cans Skyline Chili (check your local grocery store - my Wegman's in Maryland actually carries it)-5 lbs Pork Ribs-1 Medium onion, diced- 2 lbs Red potatoes (Whole)
1. (Optional) Place a Slow-Cooker Liner in the base of your slow cooker ceramic pot. I love these liners! They make clean-up a breeze.
2. Place a layer of carrots on the bottom, follow by a layer of red potatoes. Feel free to leave these out. I prefer my slow-cooker recipes to be one-pot meals.
3. Put half the ribs covered by the half the onion and 1 can of skyline. I had to cut the ribs in half to get them to fit. Repeat with another layer of the remaining ribs covered by the last half of the onion and second can of skyline. (I know, it doesn't look very appetizing yet).
4. Place the cover on your slow-cooker and cook on low for 7-8 hours.
5. Enjoy. These litterally fell off the bone, so I couldn't get a good picture of them, but they were delicious.
Hubby was SO excited about these he actually posted about it on Facebook, so I guess this recipe is a keeper.