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Food, Main Dishes

Cooking with the Non-Cook: Ribs (Part 2)

KitchMe

Here is the sequel to Ribs, Part 1. In Part I, we explored different ways to make delicious ribs without the grill. We prepared succulent baby-back ribs in the oven, and they turned out fantastic. On this one, we break out the slow cooker to make some country style ribs. Ribs are one of my favorite foods, but they require a lot of attention and preparation. Doing country style ribs is easy, and they are easy to make on work days.

Ingredients & Supplies:

  1. 4-5 Pounds of Country Style Pork Ribs
  2. Salt and pepper-To Preference
  3. 1 tsp Garlic Powder
  4. 1 tsp Onion Powder
  5. 1/2 tsp Cayenne Pepper
  6. Barbecue sauce- 1 bottle (18 oz.)
  7. Slow Cooker- Approx. 5-quart size
  8. Optional: Slow Cooker Liner (For easy cleanup)

Directions:

  1. First, you want to get out the slow cooker. We get out a liner and place it inside the crock pot. This isn’t required, and some people don’t like to use them. However, for easy cleanup, it can’t be beaten. My fiancee and I always battle who will do the dishes.
  2. Next, you want to cut up your ribs, if they aren’t pre-cut already. Cutting them up will allow them to fit them in the slow cooker.
  3. For the next step, you have a couple of options. You can mix all the spices (salt, pepper, garlic powder, onion powder, cayenne) and the barbecue sauce together before applying them to the ribs. Alternatively, you can mix the dry ingredients first, apply them to the meat, and then pour the barbecue sauce over the top as the finishing touch.
  4. Place your seasoned and sauced ribs in your slow cooker, and set it to low. You’ll want them to cook anywhere from six to nine hours on low, or if you are pressed for time, cook them on high for three to four hours.
  5. Enjoy these finger-licking ribs when you get home from work, without slaving over the grill or smoker for hours.

Whip up some corn and green beans for a delicious barbecue on a rainy day in April. Next week, we are going to flip the script, and the Non-Cook is going to tackle the most important meal of the day.

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