Tuesday, September 2, 2008

Country Style Ribs II - Slow Cooker Ribs


Slow cooking is the busy cook/mother/student/wife's dream. OK, so, maybe your memories of slow cooker meals include Momma's Pot Roast and Beef Stew, not exactly gourmet (but don't knock them!) New generations are waking up to the versatility of slow cooking. From soups and stews to casseroles to cakes, almost any recipe can be adapted for use in a slow cooker.


Country style ribs are an ideal slow-cooked meal. The fat and gristle content is best cooked slow and long at lower temperatures. The slowed down process renders the fat and allows the molecules that make up the tough stuff to unwind slowly and become soft as butter.

You can throw any sauce in you want. The ribs become fork tender and fall apart… some country style ribs contain bones, in this case the meat will fall right off. They can be eaten alone or on buns. We like ours on fluffy biscuits, topped with a little more barbecue sauce (our Chili-Sweet Sauce is our favorite)

Slow Cooker Country Style Ribs

  • 1 1-2 lb package Country Style Ribs
  • your favorite barbecue sauce
  • 1 onion, sliced

Place ribs in bottom of slow cooker. Pour sauce over ribs, enough to coat (I usually use at least a cup). Top with sliced onions. Cook according to manufacturer’s directions, usually on low for 8-10 hours, or high for 4-6 hours.

At end of cooking time, ladle out the meat and pull apart with fork for sandwiches. Top with barbecue sauce. If eating alone, ladle out gravy and use to serve.

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5 comments:

Ivy said...

Corinne, how does a slow cooker work? Do you cook in the oven, on stove top or is it electric and you just plug it in?

The Blonde Duck said...

I got a slow cooker when we got married and haven't broken it in yet. This looks like a great meal to fire it up for!

Corinne said...

Ivy - it's electric, but a similar method would be to use a large Crock (thats why its called a crock pot sometimes :) in the oven at a low temperature for longer cooking times.
When my first crock pot broke, I kept the "crock" and used it with roasts in the oven at 300F (148C) for I believe 4-6 hours... but who wants to keep the oven heated that long!? That's why they are so great, you set them up in the morning, do a days work, then come home to a fully cooked meal. (I quickly replaced the heating element so I could keep using it like a regular slow-cooker)

Hey Blondie - This is definitely a meal worth breaking in your crock! Just throw it all in and let it go. It is inexpensive too... it couldn't be much less stressful! Let me know if you try it!

Zesty Cook said...

I absolutely love everything about this recipe. I can't get enough of the slow cooker. It is excellent in the winter. Keep up the great posts and I will let you know how my version of this delicious pulled pork turns out.

Zesty

Tom Aarons said...

Hi Corrine! I love that sandwich! It looks tender and soft and juicy and spicy and, and, and... perfect!