Ginger Plum Spareribs

I have been absent from the blog for more than a week and I apologize. I had a very difficult week at work and was actually limping some by yesterday evening. I am so glad that is behind me.

I am so glad that I plan my week and do prep each weekend in order to control my Diabetes. I don’t know what would have happened if I hadn’t.

I want to tell you that my husband was a wonderful source of support this week. I came home on Friday after working from 6:30 AM until 8:20 PM to find the kitchen clean, towels washed, folded and put away and he even did the weekly grocery shopping for me. What a blessing he truly was.

Yesterday my grandson came over and my sister and brother-in-law came and spent the day with us. They were a tremendous help as I was totally exhausted from my work week but did not want to pass up the opportunity to spend the day with Caleb. I can not thank them enough for their help and love yesterday.

Even though I could not blog last week I did try new recipes. I love my crockpot. Did you all know that? I tried a new recipe but instead of baking it I threw them in the crockpot and came home to find a wonderful new treat.

Again I used the sugar free Damson Plum preserves and this time made spareribs. If you have a medical condition that prevents you from having spicy foods this is the recipe for you. It is very sweet despite not having sugar in it. Mike and I prefer them spicy but this was good too. None of them went to waste. We had enough for three nights.

Ginger Plum Spareribs

10 ounces of sugar free Damson Plum Preserves

1/3 cup Splenda

1/3 cup soy sauce

2 cloves garlic

2 teaspoons ground ginger

2 pounds pork spareribs, trimmed, cut into serving pieces.

Mix all ingredients except the spareribs in a bowl. Places spareribs into the crockpot and pour mixture over the top. Cook on low for 7 hours.