Crock Pot Maple Country Style Ribs
- Ready In:
- 9hrs 1min
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 1⁄2 lbs country-style pork ribs
- 1 tablespoon vermont maple syrup or 1 tablespoon canadian maple syrup
- 1 tablespoon low sodium soy sauce
- 2 tablespoons dried onion flakes
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground allspice
- 1⁄2 teaspoon garlic powder
- 1 dash ground black pepper
directions
- Combine ribs, maple syrup, soy sauce, minced onion, cinnamon, ginger, allspice, garlic powder and pepper in a slow cooker.
- Cover and cook on low for 7 to 9 hours.
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Reviews
-
These were really good. I doubled the sauce since that seemed to be the biggest suggestion. I also added about 1-1/2 cups of water to the sauce, I have to admit that I was a little concerned when I smelled the sauce (it's doesn't smell overly good when you first mix it up), however the final result was excellent. Cooked it on low for about 8 hours. My kids ate seconds and thirds. -
I know Mille® ? is no longer with us, but I thought I would give my two cents on this dish anyway. I had a little more than 1 1'/2 lbs. of ribs so I doubled the sauce after reading some of the other reviews. This smelled *wonderful* while it was cooking - kind of like a Chinese 5-spice / roasted pork aroma. If possible I would recommend flipping the ribs over halfway through the cooking process (just so the top exposed side doesn't get overly dry) but the flavor was excellent and there was plenty of liquid to pour over the ribs. This was such a breeze to put together, I would highly recommend it for a weeknight meal. Just add rice and some roasted broccoli and you're all set!
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The mixture of spices was good, but there wasn't enough moisture in this for us. I cooked on low for 8 hours while we were at work. When we got home, the spices were dried and caked on to the meat in clumps. The meat was pretty dried out when we ate it. Shorter cooking time or perhaps adding some water to the recipe would make it better. -
YUM! Thank you for a wonderful and easy recipe. I had about 21/2 lbs of ribs and cooked them on high for 4 hrs, they fell apart and the sauce is wonderful! I'll definitely be making these again! -
These are a favorite once-a-year dish in my family. They aren't at all bland IF you use the correct quantities of sauce ingredients to the amount of ribs you have. I usually cook a 6-pound box in my huge cooker, and just triple the amounts for the sauce.
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RECIPE SUBMITTED BY
Millereg
Christmas Island
Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor.
Liza at Recipezaar
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No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year.
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Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment.....
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Chairman Kaga:
When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex”
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Chef Paula Deen:
When she says “awl”, she really means “oil”.
When she says “y’all”, she really means “everyone except m’all”.
When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”.
And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”.
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Emeril Lagasse:
When he says “confectionery sugar’, he really means “confectioners’ sugar”.
When he says “pappa-reeka”, he really means “paprika”.
When he says “inside of”, he really means “in”.
When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts.
When he says “cardamin”, he really means “cardamom”.
When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”.
When he says “that www dot food thing”, he really means “I flunked Computerese 101”.
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Iron Chef Morimoto:
When he says “Foo Netwu”, he really means “Food Network”.
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Dessert Dude Jacques Torres:
When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.)
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Spit Boy Jamie Oliver:
When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”.
When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”.
When he says “rocket”, he really means “an older weapon being used in Iraq”.
When he says “Fewd Netwuk”, he really means “Food Network”.
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Numerous chefs:
When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc.
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Giggly-Wiggly Rachael Ray:
When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”.
When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”.
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Two Fat Ladies:
When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”.
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Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
