Prep 30 mins
Cook 3 hrs 30 mins
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.
- 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
- Combine the onion, ketchup, vinegar, brown sugar, salt, Worcestershire, chili powder and oregano in a 4 6 quart slow cooker.
- Stir in the ribs.
- Cook on low heat for 6 hours, or on high for 3 ½ hours.
- Using tongs, remove the ribs from the cooker and arrange on a broiler pan.
- Heat the broiler.
- Pour the juices from the cooker into a bowl and place in the freezer for 10 minutes to hasten the separation of the fat.
- Remove and discard the fat.
- Pour the defatted juices into a saucepan; boil over high heat until reduced by half, about 15 minutes.
- Broil the ribs about 6 inches from the heat until browned.
- Serve with the remaining sauce on the side.
I found this recipe at myrecipes.com (with almost the same blurb at the beginning, by the way) and intended to share it here. This is a wonderful recipe - cheap, tasty, easy.
Very easy and very delicious!! Added to the top of my list for barbecued country ribs.My family thought they were great. Thanks for the recipe Deborah.
Very, very good!! The meat melts in your mouth and the sauce cooks down into something grand. I skipped the broiling part and just poured the reduced sauce over top, since it was just family and everyone was too hungry to wait. They were still perfect. Thanks for a great recipe.