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Spicy Country Ribs

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“I use country ribs for this recipe because they are meatier than baby-backs and tend to have fewer bones. You could however, make this with baby-back ribs and reduce the cooking time somewhat. I like to serve them with biscuits and cole slaw on the side.”
READY IN:
4hrs
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the onion, ketchup, vinegar, brown sugar, salt, Worcestershire, chili powder and oregano in a 4 – 6 quart slow cooker.
  2. Stir in the ribs.
  3. Cook on low heat for 6 hours, or on high for 3 ½ hours.
  4. Using tongs, remove the ribs from the cooker and arrange on a broiler pan.
  5. Heat the broiler.
  6. Pour the juices from the cooker into a bowl and place in the freezer for 10 minutes to hasten the separation of the fat.
  7. Remove and discard the fat.
  8. Pour the defatted juices into a saucepan; boil over high heat until reduced by half, about 15 minutes.
  9. Broil the ribs about 6 inches from the heat until browned.
  10. Serve with the remaining sauce on the side.

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