Great ingredients made for great flavor... but I do have a "bone" to pick: I can't see ANY reason to start in the oven, then finish in a crock-pot. Indirect heat is indirect heat- this business of using two appliances for one item is silly. Start and finish the ribs in one or the other; it makes no difference and is less hassle. Your oven, set at 200 degrees, IS a crock pot as long as the food is covered- as it would be in a crock-pot. Go anywhere from 2 1/2 to 4 hours in either appliance and the results will be identical= delicious!
The ONLY reason I'd ever use a second appliance is if I wanted to caramelize the ribs on the grill at the end of cooking, a look and texture unachievable in the crock or oven. BUT then again, then I'd just wrap the ribs in foil with a little liquid and cook on the grill indirectly, then unwrap and toss over the hot side to finish them. So, we're back to just one appliance. Keep it simple, folks!
Excellent! The ribs were juicy, tender and oh so tasty! My first inclination was to cut back on the hot pepper sauce, but dont taste this marinade BEFORE it cooks on the ribs, because it gives the meat the perfect amount of zing!
My husband hates it when I try new recipes but this one he says is a keeper! I did mine in the crockpot and added just a dash of liquid smoke. It is easy and oh so good!
Awesome! I left my ribs in the oven for 2 hours and they were falling apart tender. The sauce was the first homemade kinda that I really liked. It didn't get smooth like most, but I contribute that to me being helter skelter with kids,xmas going ons and such. I put the sauce on the ribs in the oven and they were good to go. This is a keeper.
I don't usually like pork but my husband loves it. I decided to try these and I am now a big fan of pork - they're great! Thannks for the recipe!