Tasty Crock Pot BBQ Country Style Pork Ribs

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.

I was looking for a crock pot recipe for my country style pork ribs. This was excellent! I heeded 2 pieces of advice from reviewers: it's HOT so if you don't like it hot, put in less cayenne and boy am I glad I did...I think it would have been inedible for our family otherwise. I used 1/4 tsp. Others commented that it was watery, so I decided to drain the liquid from my canned diced tomatoes and measure it to see how much it was (almost a 1/2 a cup), Therefore I didn't add the water as called for in the recipe and i think the thickness was perfect. Other than that I went by the recipe exactly. You definitely need something to put the extra sauce on, like baked potatoes or rice but I wanted something a little lower in carbs so I steamed a whole bunch of fresh green beans and poured it over those...mmm. I think the recipe says that 5 lbs of pork ribs feeds 4 but this definitely fed 4 men and 2 women. This recipe is easy, fairly quick, economical and tasty, that's why it gets 5 stars. It's a keeper!

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!

I wouldn't feel right about reviewing a recipe if I ended up changing it significantly. So Happy George, I did keep your wonderful recipe exactly as you posted..... ummmm.....except....I threw in 4 honkin' big cloves of garlic. After all, it's influenza flu season now and I felt the garlic would keep both the flu and the werewolves at bay! <br/>The barbecue sauce I used was just the good old regular Kraft. <br/>There was no ceremony involved in my preparation. I literally threw everything in the crockpot in the early morning, and let it percolate away on low for the entire day. The kitchen with filled with delightful aromas when I arrived home. <br/>Honestly, I would very highly recommend cooking it today and serving it tomorrow or later. Not only was I able to degrease it successfully when it was cold, but the flavour improved exponentially every day it sat in the fridge. In fact, the 'final act' (of left over leftovers) was scarfed down 5 days later. By then the flavour was downright spectacular! We enjoyed it all week shovelled over rice, over buttered noodles, on hamburger buns, over a rice cake for lunch, and then finally hot out of the microwave (on paper plates!) with heavily buttered bread. <br/>Thank you for sharing your truly delicious recipe.

Really good! Not so much BBQ, but very delicious nonetheless. I made only half of the recipe, using 2 pounds boneless pork ribs, and left out the cayenne. Served it over rice with coleslaw on the side. The meat was so tender and tasty.