Who else loves fall off the bone, tender, juicy, sweet and barbeque flavored ribs??
I don’t make these that often, for no other reason, really, other than that they aren’t my husbands favorite. He likes them ok but not to have every week or two like I could. haha. Just writing this post, I can smell them!! 🙂
I cook them in the slow cooker all day, so that also means I have to be organized enough to know what we are having for supper, in the morning. 😉
I use pork back ribs as I found the side ribs kind of “fatty”. I cook them usually for just the two of us and one rack (as pictured above) is plenty for the two of us with some leftover.
I cut them into portion size and bake them in a 350 F oven for 30 minutes (15 min. per side)
Then place them with the meaty side down, in the slow cooker, with just enough water to cover the bottom of the cooker.
Set the slow cooker to 8 hours on low. And that’s it!! Go about my day!
I usually get them to cooking in the morning, say around 8 or 9 am. So around 2 in the afternoon I add the sauce. I found adding the sauce at the start just made it stick to the inside of the cooker and it was really hard to wash off . Adding the sauce in the afternoon gives a nice flavor to the ribs and then the cooker is also easier to clean.
The sauce is super simple and tasty as is but if you have spices/seasonings you love, they could be added as well.
- 1/2 cup brown sugar
- 1/8 cup barbeque sauce ( my favorite is the Bulls Eye brand)
- 1/3 cup ketchup
And that’s it!! See, super simple.
I coat both sides and then leave the meaty side up for the remainder of the cook time (roughly 3 more hours).
On this particular day, for some reason, we ended up not eating them until supper time the next day. So I don’t have an awesome plate with potatoes and veggies to show ( just some veggies). But they are delicious served with a whipped, garlic, buttery potato.
To make a garlic whipped potato: boil potato as usual until cooked through. Then, using a hand mixer, mix in some butter and milk (fairly generously), salt pepper, and fresh garlic (all to your preferred taste).
Because I don’t own a garlic press, I use a small hand grater to get the garlic to a mashed consistency.
That’s it, a recipe so easy and tasty, you could fool people into thinking you were a chef 😉
