Recipe by Delish
This is definitely one of my husband's favorite meals. Like most men, he doesn't ever offer a suggestion of what to have for dinner but he has for these. I'm sure they would be great grilled. I have only made them by first baking them in the oven and then cooking them an additional 2 hours on low with the sauce in my crockpot. I find they come out wonderfully tender. The instructions are for grilling--do whatever you please.
Top Review by ferrara_d_11750382
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!
- 1814.36 g country-style boneless pork ribs
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 59.14 ml vegetable oil
- 236.59 ml ketchup
- 59.14 ml packed brown sugar
- 59.14 ml cider vinegar
- 59.14 ml hot pepper sauce
- 29.58 ml Worcestershire sauce
- 29.58 ml prepared mustard
Directions See How It's Made
- Preheat oven to 350°F Spray 9x13-inch pan with cooking spray and place ribs inside. Cover with foil and bake at 350°F for 1 1/2 hours.
- In large saucepan, sauté the onion and garlic in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer uncovered for 15 minutes, stirring occasionally; set aside.
- Drain fat from ribs.
- Grill, covered, over indirect low heat for 45 minutes, turning once. Baste with sauce. Grill 15 minutes longer or until tender, turning and basting frequently.
- Or, instead of grilling, place ribs in greased crock pot and pour sauce over all. Cook for 2-3 hours on low or until tender.