Prep 25 mins
Cook 5 hrs
I love BBQ and I love easy. I put this together by trying others, mixing and matching, adding my own taste and here it is.
- 5 lbs country-style pork ribs
- 1 cup chopped celery
- 2 cups chopped onions
- 1⁄2 cup chopped green bell pepper
- 1 cup ketchup
- 1⁄2 cup yellow mustard
- 1 cup barbecue sauce (I used John Boy and Billy's hot & spicy grillin' sauce)
- 1 cup water
- 3 tablespoons dark cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic salt
- 1 (14 1/2 ounce) can diced tomatoes
- While I boil the pork for 20-30 minutes to decrease fat, I mix all other ingredients together in a large enough bowl and stir to mix well.
- Put pork in the crock pot, adding sauce as you go, until you get to about an inch from the top.
- Use as much sauce as you can as it will be needed later to put over the rice.
- With a big spoon, give a stir to blend all together.
- Put on the lid, turn on high and let it cook for about 5 hours.
- After that, you may want to keep it a little longer on low to keep it hot.
- Serve this with some white rice, baked beans (or just pork& beans), cole slaw and some toasted garlic bread and you have yourself a meal.
- Be sure to use lots of the sauce over the pork and rice.
I just made this and I can still smell the wonderful aroma in the air! I made as instructed, but pan seared the ribs in olive oil first, omitted celery & bell pepper and added a teeny bit of liquid smoke, chili sauce and steak sauce. I cooked in my pressure cooker for almost 45 minutes and the ribs were falling apart tender! I also skimmed off the fat and thickened the sauce with a little cornstarch and it turned out awesome! Thanks so much for such a great recipe! Will be making again!
What a lovely recipe. I updated it so there would be enough sauce to go along with the 7.5 lbs of ribs I had & it juuuust fit in my slow cooker. I did have a few that came out tough but that may have been because I had to finish thawing in the microwave which cooked a few ends. I cooked on high for 5 hours & on low for another 2. We had the ribs straight the first night (extra sauce was great over mashed potatoes) & then a few nights later shredded for barbecue sandwiches. I thought the cayenne would be too much at first but the heat was minimal. Also, if you like your sauce smoother you can take out the ribs & put the sauce through your blender and add a bit of cornstarch to thicken it up.
I have made this several times and it is a big crowd pleaser.<br/>One thing I did different was add 3 cans of pinto beans (drained) to the crockpot and then I served the beans as a side. I just used a slotted spoon to scoop the beans out and they have a wonderful flavor to them as well.