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FALL-OFF-THE-BONE TENDER
CROCK POT BARBEQUED PORK RIBS
I found a nice rack of pork ribs on sale at the grocery store yesterday. I had originally intended to grill it outside on the ol’ Weber Grill.
However, the more I thought about it, the less enticing that idea became. While I enjoy outdoor grilling, it really is a pain in the butt -- especially with pork. You never know whether or not it’s cooked all the way through even if the outer surfaces are blackened to a crisp. Plus, it always seems like charcoal-grilled food ends up tasting like lighter fluid no matter how conservative the amount used.
I was going to just throw the ribs in the oven, but then I thought back to that lip-smacking barbequed pulled pork I made in the crock pot a while back. So … why not ribs?!
Cut to the chase – they’re fabulous. Here’s how I did it.
Start with a generous-sized rack of pork ribs.
Get the crock pot going on LOW setting.
Cut the rack of ribs into individual ribs. Arrange in even layers in the crock pot.
Pour your favorite barbecue sauce over the ribs (or use the recipe below). Cover the crock pot and cook on LOW setting for four to five hours, until the meat is “falling off the bone.”
I served the ribs with green beans and brown rice and sugar-free lemon merengue pie for dessert.
VINEGAR BARBEQUE SAUCE
3 cups cider vinegar
3/4 cup coconut palm sugar
1/3 cup ketchup
1/4 cup agave syrup
1/4 cup kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tsps Hickory Liquid Smoke
Mix all ingredients together. Simmer on medium-low for a couple of hours, stirring frequently, until reduced to about two-thirds of the original volume.
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FALL-OFF-THE-BONE TENDER
CROCK POT BARBEQUED PORK RIBS
I found a nice rack of pork ribs on sale at the grocery store yesterday. I had originally intended to grill it outside on the ol’ Weber Grill.
However, the more I thought about it, the less enticing that idea became. While I enjoy outdoor grilling, it really is a pain in the butt -- especially with pork. You never know whether or not it’s cooked all the way through even if the outer surfaces are blackened to a crisp. Plus, it always seems like charcoal-grilled food ends up tasting like lighter fluid no matter how conservative the amount used.
I was going to just throw the ribs in the oven, but then I thought back to that lip-smacking barbequed pulled pork I made in the crock pot a while back. So … why not ribs?!
Cut to the chase – they’re fabulous. Here’s how I did it.
Start with a generous-sized rack of pork ribs.
Get the crock pot going on LOW setting.
Cut the rack of ribs into individual ribs. Arrange in even layers in the crock pot.
Pour your favorite barbecue sauce over the ribs (or use the recipe below). Cover the crock pot and cook on LOW setting for four to five hours, until the meat is “falling off the bone.”
I served the ribs with green beans and brown rice and sugar-free lemon merengue pie for dessert.
VINEGAR BARBEQUE SAUCE
3 cups cider vinegar
3/4 cup coconut palm sugar
1/3 cup ketchup
1/4 cup agave syrup
1/4 cup kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tsps Hickory Liquid Smoke
Mix all ingredients together. Simmer on medium-low for a couple of hours, stirring frequently, until reduced to about two-thirds of the original volume.
