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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 4 |
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I use country ribs for this recipe because they are meatier than baby-backs and tend to have fewer bones. You could however, make this with baby-back ribs and reduce the cooking time somewhat. I like to serve them with biscuits and cole slaw on the side. Ingredients:
1 small onion, finely chopped (1/2 cup) |
1/2 cup ketchup |
1/2 cup cider vinegar |
1/4 cup brown sugar |
1 tablespoon kosher salt |
1 tablespoon worcestershire sauce |
1 teaspoon ground dried chipotle powder (www.penzeys.com is a good source) |
1 teaspoon dried oregano |
4 lbs country-style pork ribs |
Directions:
1. Combine the onion, ketchup, vinegar, brown sugar, salt, Worcestershire, chili powder and oregano in a 4 6 quart slow cooker.
2. Stir in the ribs.
3. Cook on low heat for 6 hours, or on high for 3 1/2 hours.
4. Using tongs, remove the ribs from the cooker and arrange on a broiler pan.
5. Heat the broiler.
6. Pour the juices from the cooker into a bowl and place in the freezer for 10 minutes to hasten the separation of the fat.
7. Remove and discard the fat.
8. Pour the defatted juices into a saucepan; boil over high heat until reduced by half, about 15 minutes.
9. Broil the ribs about 6 inches from the heat until browned.
10. Serve with the remaining sauce on the side.
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