Fall-off-the-Bone Ribs in Barbecue Sauce
Fall-off-the-Bone Ribs in Barbecue Sauce
Photography by Mathew Kimura
This recipe makes 6 servings
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 |
- Portion size: 4 to 6
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 saut? brussels sprouts.
Ingredients
- 3 lb 3lbpork back ribs, (2 racks)
- 4 tsp 4tspmesquite seasoning or Cajun seasoning
- 2 cups 2cupsketchup
- 1/2 cup 1/2cupwine vinegar
- 2 tbsp 2tbspgranulated sugar
- 2 tbsp 2tbspWorcestershire 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 :
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
