Fall-off-the-Bone Ribs in Barbecue Sauce Fall-off-the-Bone Ribs in Barbecue Sauce

Fall-off-the-Bone Ribs in Barbecue Sauce Image by: Fall-off-the-Bone Ribs in Barbecue Sauce Author: Canadian Living

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
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Fall-off-the-Bone Ribs in Barbecue Sauce