Slow Cooker Barbecue Pork Ribs

I really like ribs.

I’m picky though.

They can’t be mostly fat and little meat.

That’s why I like these ribs!

These Country Style Pork Ribs are oh so delicious & easy to prepare. This recipe came from Genola Kandler, who was a awesome cook. She cooked for a huge farming operation of hungry men! Everytime I make these ribs….I think of her. You can prepare them two different ways:

On top of your stove – Click here for the Tutorial.

In your slow cooker.  Today, that’s what we are doing.

Let begin . . . shall we.

YOU WILL NEED:

Brown Sugar, Ketchup, Worcestershire Sauce, Ground Ginger, Dry Mustard, 1 small can crushed pineapple with juice. (I double the sauce recipe)

THE MAIN CHARACTER:

EXTRA LEAN – BONELESS – COUNTRY STYLE PORK RIBS –

(My package is 3.14 lbs – with 8 ribs.) Double the ribs for a large family.

*I trim any extra fat – AWAY!

IN A MEDIUM SIZED BOWL, MIX TOGETHER: (I like to double this recipe for 8 to 10 ribs)

(This is the single recipe)

1-Can Crushed Pineapple with juice

1 cup Ketchup

4-5 shots of Worchestershire Sauce

1 cup Brown Sugar (You can also decrease this to 3/4 cup if you like)

1 Teaspoon dry mustard

1 teaspoon ginger

Salt & Pepper to taste

Stir it all together and it will resemble this.

 

LAYER YOUR RIBS IN YOUR SLOW COOKER, & POUR THE SAUCE OVER THEM. STIR WELL, SO THAT THEY ARE ALL COATED WITH THE SAUCE. SALT & PEPPER THEM GENEROUSLY.

If you doubled the sauce, it will look like this.  If you didn’t . . . it will look slightly different.  That’s o.k. My slow Cooker doubles as a roaster oven as well. It will also cook at higher temperatures and it also cooks very hot around the edges.  I have to put the temperature pretty low.  Even though the gauge says Slow-cook 250-275, I will start it out on 200 and probably put it down to 175.

The lid of my cooker also has vent holes.  I don’t want anything to escape at this point (liquid evaporates through holes) so I am also covering my slow cooker with heavy duty foil, before putting the lid on.  Once the ribs are “fall apart tender, and I want the sauce to “thicken a bit more” I will remove the foil and just put the lid back on.

FYI:  If your sauce is not as thick as you would like, (after the ribs are fall apart tender, simply crack the lid, or remove the foil . . . so steam & liquid can evaporate and the sauce will thicken!

I LIKE TO STIR MY RIBS AROUND JUST A BIT, EVERY 30 MIN. OR SO. I do this, because my cooker gets really hot on the sides.  If yours doesn’t don’t worry about it.

My ribs are done in about 4 hours.  In a typical slow cooker, it will take a bit longer. THE RIBS SHOULD FALL APART and be FORK TENDER . . .  OR THEY ARE NOT DONE!

THESE RIBS ARE A GREAT CHOICE WHEN YOU ARE HAVING COMPANY FOR DINNER!!