Prep 30 mins
Cook 2 hrs
This recipe is from the Paula Deen cooking show on the TV Food Network. Originally shown for beef short ribs only, I have found it works as well with pork ribs. I have increased the amount of sauce ingredients - the original amounts didn't seem to be quite enough to really enjoy!
- 1360.77-1814.36 g beef ribs or 1360.77-1814.36 g pork spareribs or 1360.77-1814.36 g pork country-style pork ribs
- 118.29 ml minced onion
- 118.29 ml ketchup
- 118.29 ml water
- 59.16 ml fresh lemon juice
- 59.16 ml brown sugar
- 29.58 ml mustard (Dijon)
- 1.23 ml salt (for the sauce)
- salt (sprinkled on ribs when browning)
- 29.58 ml Worcestershire sauce
- 14.79 ml vegetable oil
- Cut all ribs into serving size pieces Sprinkle ribs with salt (to taste) In a Dutch oven, brown ribs on all sides in veg oil over medium heat Remove ribs from pot Saute onions in pot until lightly browned Return ribs to pot Combine all remaining ingredients in a bowl and mix together- Add to pot Cover pot and cook over low heat for approx 2 hours, or until tender, stirring occasionally.
I made pulled pork with it, tossing all the ingredients in the crock pot and letting it simmer on low for about 4 hrs. It was a bit dry for pulled pork, so I added some extra sauce. Very tasty (especially the lemon flavor), but I agree it could have used a bit more zing. I doubled the worcester sauce and omitted the salt. Thanks for posting! (Paul Paul--thanks for the idea of serving it over buttered noodles!)
I have been the Mr. Mom for 15 yrs. (as well as working) and this is a dish my wife and two children never huff at. It's fun and easy, great tasting, and aromatic to boot. I've made this at least 6 times and always a hit. Great with or over buttered noodles.
I made this recipe 2 times. Once with regular store bought BBQ sauce and the other time with all ingredients as listed in therror recipe. Both were great. The one with store bought BBQ sauce tasted better to me because it's what I am used to but the original recipe is great too. So give it a try the only thing I did different was keep adding water so that the meat would cook long enough and be very tender. Great recipe.