Slow Cooker Spicy Country Ribs
"Really tasty, stick-to-your ribs (no pun intended) food! It comes together really nicely, and there is plenty of extra sauce to spoon onto your mashed potatoes."
photo by lazyme
- Ready In:
- 6hrs 30mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 small onion, finely chopped (about 1/2 cup)
- 1⁄2 cup ketchup
- 1⁄2 cup cider vinegar
- 1⁄4 cup brown sugar
- kosher salt (to taste, I use about 1/2 tablespoon)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground dried chipotle powder
- 1 teaspoon dried oregano
- 4 lbs country-style pork ribs
directions
- Combine the onion, ketchup, vinegar, brown sugar, salt, Worcestershire, chili powder, and oregano in a 4- to 6-quart slow cooker. Stir in the ribs. Cook on low heat for 6 hours, or on high for 3-1/2 hours.
- Using tongs, remove the ribs from the cooker and arrange on a broiler pan. Heat the broiler.
- Pour the juices from the cooker into a bowl and place in the freezer for 10 minutes to hasten the separation of the fat. Remove and discard the fat. Pour the defatted juices into a saucepan; boil over high heat until reduced by half, about 15 minutes.
- Broil the ribs about 6 inches from the heat until browned. Serve with the sauce.
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Reviews
-
Such yummy ribs. These were simple and delicious. Thanks for sharing Jackie. Made for Culinary Quest 2014. -
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OOOOoo Great tasting ribs. Chose this ribs at one of the local supermarkets were on sale, and the rest of the ingredients I had on hand. Made this exactly as posted and cooked on high. Worked out perfectly, as I popped these in before I picked up the kids from school at 2 o clock. As for the recipe flavors were great and the end result was nicely falling of the bones. Thanks for the post. Made for PRMR tag -
I am not giving this a rating as it is my fault for tagging this and not looking closely enough at the ingredient amounts. This has very similar ingredients to a recipe I use, but uses equal amounts of vinegar and ketchup, making it more of a vinegar BBQ sauce, which I think is common in the Carolina's. After tasting the sauce after about 1 hour of cooking, I added more of all ingredients except the vinegar and it worked out great. Just not fair to rate with my changes. Made for PRMR. Thanks for sharing this recipe Jackie as I know alot of people love this type of sauce, unfortunately not my kids. -
i followed directions exactly and it payed off. ribs were delicious. i reduced the liquid like directed and loved every bite. thanks for a keeper!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
