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!!

 

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COUNTRY STYLE BBQ PORK RIBS

1 Package extra lean boneless country style pork ribs

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

*I trim any extra fat – AWAY!

SAUCE:

In a medium sized bowl, mix together : (I like to double this recipe for 8 to 10 ribs)

(single recipe  is below)

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

Directions:

Combine all the sauce ingredients together, and stir well.  Pour over ribs in slow cooker, and make sure all the ribs are coated.  Cover the slow cooker with foil or lid.  Cook ribs until they are Fall Apart Tender.  If sauce seems a bit thin, simply crack the lid and continue cooking so that some of the steam can escape.  This will help thicken the sauce.

My ribs cooked for about 4 hours on 200 degree heat.  A typical slow cooker on low, will require approx. 5 hours.  Remember:  Every slow cooker is different.  I just cook them until they are super, duper tender.  The sauce will thicken and darken as well.  So easy…..so good!

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