Smoky Apple Butter Ribs
"About the simplest BBQ recipe there is.. and it's very good."
- Ready In:
- 8hrs 5mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 3 lbs country-style pork ribs
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 medium onion, sliced
- 1⁄2 cup apple butter
- 2 tablespoons packed brown sugar
- 1 tablespoon liquid smoke
- 2 cloves garlic, finely chopped
directions
- SPRINKLE RIBS WITH SALT AND PEPPER.
- PLACE IN SLOW COOKER.
- COVER WITH ONION SLICES.
- MIX REMAINING INGREDIENTS; POUR OVER RIBS AND ONION.
- COVER AND COOK ON LOW HEAT SETTING 8-10 HOURS.
- REMOVE RIBS TO WARM PLATTER; KEEP WARM.
- STRAIN JUICES.
- POUR JUICES FROM SLOW COOKER INTO 1 QUART SAUCEPAN.
- HEAT TO BOILING OVER MEDIUM HIGH HEAT; REDUCE HEAT TO MEDIUM.
- COOK ABOUT 5 MINUTES OR UNTIL SAUCE HAS SLIGHTLY THICKENED.
- SERVE SAUCE WITH RIBS.
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Reviews
-
Great Flavor! We were looking for something different to do with ribs and this definitely fit the bill. The meat fell off the bones. -
I made these yesterday and couldn't wait to get home from to work to test them. The meat was so tender, and the sauce ingredients blended nicely so it was a bit sweet, but you couldn't tell it was apple butter. I also threw in some quartered redskins. I thought I'd have leftovers but my boyfriend finished them up. Will be making these again. -
Wonderful flavor. I tweaked things a bit by adding chopped apples and carmelized onions to the juices, which made a more hearty gravy. The meat was incredibly tender and just fell apart -- no knives needed! -
These ribs had a nice subtle blend of sweet/tart/smoky flavors, and they fell off the bone. I cut the liquid smoke in half and replaced the brown sugar with Splenda and molasses. My slow cooker tends to dry things out, so I also added 1/2 cup water. When I got home, I thickened the sauce with cornstarch and served over mashed potatoes. Yummy! The next day, I shredded the meat into bowls and added some of the gravy, a bit of water and a handful of frozen peas, and microwaved for an instant stew. Delicious again!
Tweaks
-
These ribs had a nice subtle blend of sweet/tart/smoky flavors, and they fell off the bone. I cut the liquid smoke in half and replaced the brown sugar with Splenda and molasses. My slow cooker tends to dry things out, so I also added 1/2 cup water. When I got home, I thickened the sauce with cornstarch and served over mashed potatoes. Yummy! The next day, I shredded the meat into bowls and added some of the gravy, a bit of water and a handful of frozen peas, and microwaved for an instant stew. Delicious again!
RECIPE SUBMITTED BY
Bill Echols Jr
Birmingham, AL
Live in the sunny South with my wonderful wife and our dog and cats. Been cooking for 30+ years and have been told I'm very good. But I try to learn something new every time I cook.
