In a medium bowl combine remaining ingredients. Cover ribs with sauce. Cover.
Bake for 3 hours at 350 degrees F or 6-8 hours on low in the slow cooker.
Layer sliced potatoes, cheese, onions, bacon, salt and pepper and dots of butter. Pour milk into pan until it comes to within 1 inch from top of pan.
Bake for 1 hour or until potatoes are tender and milk has cooked down.
Add flour, salt and pepper. Stir to a batter.
Heat a skillet over medium-high heat with butter. Drop batter by heaping spoonfuls and flatten slightly. Brown on both sides.
Add peas, thyme and water. Cook until peas are tender.
Drain anchovies, reserving oil from the can. Mince and combine anchovies and garlic in a large bowl, mash with the back of the wooden spoon, stir in Worcestershire sauce and the juice of one lemon. Add olive oil to reserved anchovy oil to make 1/3 cup combined oil; whisk into anchovy-garlic-lemon mixture. Toss with Romaine lettuce.
Toast croutons just before tossing with salad and just before serving. Serve with freshly shaved Parmesan cheese and plenty of ground black pepper.
Cut the chicken into finger-sized pieces.
Crush the chips with the back of a wooden spoon or a rolling pin into small pieces, like bread crumbs.
In medium bowl, beat the egg and milk. Dip the chicken pieces into the egg mixture, then put them in the bag and shake gently to coat. Place the chicken pieces on an ungreased cookie sheet and sprinkle with garlic powder.
Let sit for 10 minutes then bake for 20 minutes, flipping once.
Sprinkle with seasoning, toss with dressing.