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Crockpot Ribs (Slow Cookin’)
BY ROBERT DODD
If you love ribs as much as I do, and/or if you’re not sure how to cook them right, then this recipe is for you. It’s as easy as making burgers, except it takes longer, and that’s the key! This can be a little messy to prepare, but what good are ribs if they’re not messy? First, you’ve got to get those bones (ribs)! There are a few types of ribs we can get into, however, these things take long enough to make and we’re hungry.
Whether the ribs are pork, beef, or other favorite meat, they all require long, slow cooking; thus, the Crockpot was invented.
Okay, maybe not for ribs, but I like to think so.
1 tbs. salt
1 tbs. ground black pepper
3/4 tbs. garlic powder
3/4 tbs. onion powder
2 tbs. paprika
1 tsp. crushed red peppers
3 tbs. brown sugar
6-8 lbs. of ribs
24-ounce jar or bottle of BBQ Sauce (You make the call on the flavor!)
1/3 cup cider vinegar, or water may be used.
Get that crock-pot going on low. (I line mine with a cooking bag; it makes for easy clean up.) Mix dry ingredients and rub all over the ribs.
Brush with BBQ sauce. Place ribs standing up, meaty side to the wall of the pot.
Add sliced onions, and pour the remaining BBQ sauce over the ribs. Add vinegar or water. (Boneless suggestion: Add ribs, pour, add more ribs, pour, add…you get the idea. Soak ‘em good! Yeah!) Let those babies slow cook for about 5-6 hours or until the meat is tender. I like my ribs to almost fall off the bone. You can either chow down now or if you can control that urge for another 10 minutes or so, place them in oven or, on the grill and baste for about 10-15 more minutes with remaining sauce from crock pot. Don’t forget the baked beans, corn on the cob, and fries. Oh yeah! One more important ingredient: wet wipes or damp towels; gonna need ‘em.
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