Pork Ribs with Steamed Asparagus and Potatoes

Ingredients:

• 3-4 pounds boneless pork country style ribs
  
• 1 onion, sliced
  
• 2 cups barbecue sauce
• 2 teaspoons lemon juice
• 1 pound medium asparagus, tough ends trimmed
  
• Extra-virgin olive oil
• Sea salt and cracked black pepper
• 1/2 lemon, sliced paper thin
• 1 bay leaf
• 1 bag frozen shredded hash browns, thawed
  
• 2 cups sour cream
• ½ cup butter
• ½ cup chopped onion
  
• 2 cans (10.75 ounces each) cream of chicken soup
• 1 cup shredded cheddar cheese
• 1 cup panko bread crumbs

Method:

Combine all ingredients in a greased 3 ½ - 5 quart slow cooker. Cover and cook on low heat 8-10 hours. Makes 6-8 servings. Serve with steamed asparagus and potatoes (recipes follow)

Gently lay asparagus in a microwaveable dish. Drizzle with a little olive oil and sprinkle with salt and black pepper as desired. Place lemon and bay leaf over the top. Stretch plastic wrap over the dish, leaving one corner open for ventilation. Microwave on high 2 ½ - 4 minutes or until done.

Preheat oven to 350 degrees. In a large bowl combine hash browns, sour cream, butter, onions, soup and cheese. Spread mixture evenly into a greased 13x 9 inch pan. Sprinkle bread crumbs over the top and bake uncovered 45-50 minutes or until hot in the middle. Makes 8-10 servings.