STRAWBERRY RHUBARB PIE AND PORK SPARE RIBS :} !

THIS WAS EASY PEASY! WASH AND SLICE RHUBARB INTO 1/4 INCH PIECES.WASH AND CUT STRAWBERRIES INTO CHUNKS.I USED HALF FRESH AND HALF FROZEN STRAWBERRIES BECAUSE I COULDnt FIND ANOTHER DECENT FRESH BATCH.

MIX IN BOWL WITH ONE HEAPING CUP WHITE SUGAR,  THREE TBSP CORNSTARCH, AND A SMALL SPRINKLE OF CINNAMON.

I USED PILLSBURY READY TO USE PIE CRUST.THREW IN MY FILLING AND DABBED TOP WITH A COUPLE TBSP BUTTER (BUTTER MAKES EVERYTHING BETTER!!)

                                        SLAP THE TOP ON AND MAKE SOME AIR VENTS ON TOP WITH SHARP KNIFE. I also always sprinkle the top of my pie crusts with sugar!

APPARENTLY I DIDNT PINCH MY CRUST EDGES TOGETHER WELL BECAUSE IT OOZED QUITE A BIT  :O !

EVERYONE SAID IT WAS YUMMY! DIDNT HAVE ANY YET BUT I WILL SOON!! :}

I LOVE THIS PIE A LITTLE WARM WITH WHIPPED CREAM BUT VANILLA ICE CREAM WOULD BE AWESOME TO!

                                             RIBS WERE ON SALE,YIPPEEEE!!! I THREW THEM IN A BIGGG POT THE NIGHT BEFORE,COVERED WITH WATER,LET IT COME TO A BOIL, TURN HEAT DOWN AND LET SIMMER ONE HOUR. DRAIN AND LET COOL COMPLETELY,THEN WRAP WELL AND REFRIGERATE TILL YOUR READY TO EAT THEM THE NEXT DAY.
  I USED 1 BOTTLE OF HONEY& BROWN SUGAR BBQ SAUCE, 1 BOTTLE OF SWEET AND TANGY BBQ SAUCE AND THEN ADDED ABOUT A HALF CUP APPLE CIDER VINEGAR AND ABOUT A 1/2 CUP BROWN SUGAR AND WHISKED IT ALL TOGETHER.
 PREHEAT OVEN TO 425/ 450 , DIP THE RIBS INTO BBQ SAUCE COATING THE WHOLE THING AND PLACE THEM ON A SLIGHTLY OILED RUBBED BAKING SHEET. REHEAT FOR ABOUT 20/30 MINUTES! I ALSO PUT THE BROILER ON AT THE END TO CARAMELIZE THE SAUCE A BIT,YUMMMMMMMMMMMMMMM!!! THEY WERE ALL EATEN UP!! THE ABOVE PIC IS BEFORE THEY GOT BAKED.
                               HOPE YOUR ALL ENJOYING YOUR WEEKEND!!