By Kellymike on September 28, 2005
"I got this recipe from Quick Cooking magazine. DH loves it, and it is SO simple to put together from stuff I always have in the pantry."
Serving Size: 1 (262 g)
Servings Per Recipe: 4
"Used boneless ribs, real good."
"Superb! Very flavorful barbecue type sauce. I used boneless ribs, left out the tomato, subbed garlic salt (1 t was enough), and forgot the cornstarch. The meat was tender after 5 hours, but I think the longer the better."
"I haven't made this specific recipe, but it is very similar to how I prepare my short ribs. The only changes are that I add some chipotles in adobo for spice and, while making the gravy, grill the ribs so that they get a nice crispy outer layer. Cooking them first in the crockpot makes them so tender, it's amazing."
"Wonderful ribs! I changed the method just a bit as I like to cook my ribs in the crockpot for a few hours, drain the fat, then brush on the sauce and continue cooking for about 2 hours. Other than that, I followed the recipe and the result was great. Thx for sharing."
"We enjoyed these ribs! I had boneless country style ribs on hand so I used those and doubled the ingredients for the sauce. Didnt use the full amount of salt and that worked for us. Also browned the ribs in olive oil before adding them to the crock pot. The sauce had a nice tangy flavor but not so much of a barbecue zip. Will try these again with short ribs! Made and reviewed for Kittencal's Crock Pot and Rice Cooker Game."
"Good recipe. Changed a couple things: didn't use tomato paste, poured barbeque sauce over ribs last 11/2 hr. Also used horseradish mustard instead. Very good. Will do again. Jinny"