Fall-off-the-Bone Ribs in Barbecue Sauce
Slow-cooking tenderizes these saucy Southern-style ribs and permeates them with flavour. By using a slow-cooker, dinner is ready when you are, so an extra hour at the mall won't spoil a thing. Serve with mashed potatoes and sautéed brussels sprouts.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 533 |
| pro | 33 g |
| total fat | 32 g |
| sat. fat | 12 g |
| carb | 31 g |
| fibre | 2 g |
| chol | 88 mg |
| sodium | 1.452 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 16% |
| vit A | 14% |
| vit C | 25% |
| folate | 7% |
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3 lb (1.5 kg) pork back ribs (2 racks)
4 tsp (20 mL) mesquite or Cajun seasoning
2 cups (500 mL) ketchup
1/2 cup (125 mL) wine vinegar
2 tbsp (25 mL) granulated sugar
2 tbsp (25 mL) Worcestershire sauce
Preparation:
Trim any visible fat from ribs. If necessary, remove membrane from underside. Cut into 2-rib portions; place in large shallow glass dish.
In small bowl, stir together mesquite seasoning and 1/2 tsp (2 mL) each salt and pepper; rub all over ribs. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Place dish with ribs under broiler; broil until browned, about 5 minutes per side. Transfer to slow-cooker.
In bowl, whisk together ketchup, vinegar, sugar and Worcestershire sauce; add to slow-cooker, stirring to coat ribs. Cover and cook on Low until tender, 8 to 10 hours.
Additional Information
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Variation
Shortcut Fall-off-the-Bone Ribs in Barbecue Sauce: Trim, cut and season ribs; place directly in slow-cooker. Pour sauce over ribs; cover and cook on High for 6 hours or until tender.
Source
Canadian Living Magazine: January 2003
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