Prep 15 mins
Cook 9 hrs
This is a recipe my father-in-law asks for often and there is always enough leftover. It has been a hit with my family! The sweet and sour is wonderful and so good to fix in the crock pot and leave. serve with a salad and hot bread for the sauce!
- 3 -4 lbs boneless country-style ribs (prefer pork)
- 1 (20 ounce) can pineapple tidbits, undrained
- 16 ounces tomato sauce
- 1⁄2 cup thinly sliced onion
- 1⁄2 cup thinly sliced green pepper
- 1⁄2 cup packed brown sugar
- 1⁄4 cup cider vinegar
- 1⁄4 cup tomato paste
- 2 tablespoons Worcestershire sauce
- 1 garlic clove, minced
- salt and pepper
- Place ribs in ungreased slow cooker.
- In a bowl combine the remaining ingredients; pour over ribs.
- Cover and cook 8-10 hours or until meat is tender.
- Thicken the sauce if desired.
I knew this would be great when I got home from work, and the house smelled so wonderful from it cooking all day. I added extra garlic, but otherwise made it exactly according to the recipe. The flavors mixed so well together, and the ribs just fell apart. I will definately make this again.
Ding,Ding,Ding!!!!!My fellow Zaar friends we have a winner here!!This is by far the very best recipe. I used Chicken..thighs and legs. I cut off all the skin and fat. Turned out nice and tender. Served with rice and a garden salad. Wonerful meal. Daughter loved it so she took the left overs and the recipe with her.
Man, was this good. I couldn't find boneless pork ribs so the supermarket people told me to take a pork roast and butterfly it and cut it into strips. I used 2 roasts that were 1.5 pounds each. I mixed all the ingredients the night before and let it sit in the fridge to marinate overnight. In the morning I dumped it all into our crock pot and let it cook on low for 10 hours. The pork just fell apart so it turned into pork pieces and sauce. We ate it over rice and my wife said this was "possibly the best crock pot meal I have ever made in all of existence." Her words not mine. This recipe has it all. It is super easy and has a lot of flavors so it's exciting to eat. Thanks, Sandy! We'll make this a lot.