Sunburst Deviled Eggs

1 tsp. vegetable oi
1/4 medium onion, chopped
1 7oz can diced green chiles (or fresh roasted)
12 hard-boiled eggs
1 stalk celery, finely chopped
1 ½ tbsp mayonnaise
½ tsp mustard
½ tsp salt
1/4 tsp pepper
1/4 tsp red chile powder

Directions:

1. Heat oil over low heat. Saute onion.
2. Add green chile. Cook 10 min over medium heat. Remove from heat.
3. Split eggs in half. Remove eggs from shells. Place whites on a serving plate. Scoop out yolks in to a bowl.
4. Mash yolks with a fork
5. Stir in cooked onion/green chile mixture, celery, mayonnaise, mustard, salt & pepper. Mix well.
6. Scoop spoonfuls of mixture into each halved egg white.
7. Sprinkle red chile powder over each egg half to add color.

Slow Cooker Baby Back Ribs

Prep: 10 m
Cook: 4 h 10 m
Ready In: 4 h 20 m

Ingredients:
3 lbs baby back ribs, trimmed
salt and ground black pepper, to taste
½ cup water
 ½ onion, sliced
1 clove garlic, minced
1 (18 ounce) bottle barbecue sauce

Directions:
Season ribs with salt and pepper.
Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
Cook on High for 4 hours (or Low for 8 hours).
Preheat oven to 375 degrees F (190 degrees C).
Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbecue sauce.
Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.