Slow-Cooker Barbecue Ribs
Country style ribs are a braising cut, sliced across the bone into 3-inch wide strips. The tough muscle is best cooked low and slow, which is what the slow cooker does. Save your baby back ribs for the grill; they are more tender and quick-cooking. You can use a bottled barbecue sauce, or follow the recipe for a sauce that will cook along with the ribs, taking on the flavor of your luscious ribs.
- 1 large onion, finely chopped
- 3 pounds country style pork ribs
- 2 cups barbecue sauce
Homemade Barbecue Sauce
- 1 cup tomato sauce
- 1 tablespoon cider vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon chipotle powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- To make your own barbecue sauce, put the tomato sauce, cider vinegar, Worcestershire sauce, chipotle, cumin, paprika and salt in a medium bowl and stir. Or use 2 cups of your favorite prepared sauce to save time.
- Stir in the onions. Place the ribs in a crockpot and pour the tomato mixture or prepared barbecue sauce and onions over them; turn the ribs to coat.
- Cook on low for 7 hours. Test with a fork; the meat should shred easily. Remove from the cooker and put on a platter; cover to keep warm.
- Pour all the liquids from the slow cooker into a medium saucepan. Place over medium high heat and bring to a boil, and reduce heat to keep at a vigorous simmer. Stir frequently for about 8 minutes to thicken the sauce. Once the sauce has thickened, remove from the heat and skim the fat, if desired. Pour some of the sauce over the ribs. Save any remaining sauce to use during the week.
Serve the ribs with classic sides like coleslaw, braised greens, corn on the cob or baked beans. If you have extra sauce try it on burgers or sandwiches, over sautéed vegetables or on pizza.
540 calories, 20 g. fat, 250 mg. cholesterol, 870 mg. sodium, 15 g. carbohydrate, 3 g. fiber, 73 g. protein