Tender goodness. I placed my boneless ribs in a slow cooker this morning set for 6 hour and stayed on warm for 4 more hours. I did want to grill them to crisp up but had no time. Any way they were tasty. Thanks Made for ZWT 2011
I used this recipe to cook pork ribs in the oven (without the clay pot). What I did was cover the ribs with the paste and pour the broth into the pan, and then cover the entire pan with a double layer of aluminum foil. I baked for 2 hours that way, and then the last hour, I removed the foil to reduce the juices and brown the ribs into a sticky, yummy mass (turning ribs once). The ribs were fall off the bone tender - literally. The paste rubbed on is delicious. I'll be using this recipe again.