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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: January 2003
- 3 lbs pork back ribs (2 racks)
- 4 teaspoons mesquite seasoning
- 4 teaspoons Cajun seasoning
- 2 cups ketchup
- 1/2 cup wine vinegar
- 2 tablespoons granulated sugar
- 2 tablespoons Worcestershire sauce
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.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 1452 mg
- Protein 33 g
- Calories 533.0
- Total fat 32 g
- Cholesterol 88 mg
- Saturated fat 12 g
- Total carbohydrate 31 g
- Iron 16.0
- Folate 7.0
- Calcium 4.0
- Vitamin A 14.0
- Vitamin C 25.0