Slow-Cooked Barbecue Ribs
Shortcuts - Use prepared barbecue sauce. - Dinner cooks by itself in a slow-cooker. - To ease cleanup, line baking sheet with foil before broiling ribs.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 405 |
| pro | 25 g |
| total fat | 27 g |
| sat. fat | 9 g |
| carb | 14 g |
| fibre | 2 g |
| chol | 56 mg |
| sodium | 899 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 15% |
| vit A | 45% |
| vit C | 13% |
| folate | 7% |
-
3 lb (1.5 kg) pork back ribs (2 racks)
1 tbsp (15 mL) vegetable oil
1 onion, chopped
1 large carrot, diced
1 stalk celery, diced
1-1/2 tsp (7 mL) bottled minced garlic (or 2 cloves, minced)
2 tsp (10 mL) dried thyme
1/2 tsp (2 mL) each salt and pepper
1 bottle (455 mL) barbecue sauce
Preparation:
Trim any fat from ribs. If necessary, remove membrane from underside. Cut into 2-rib portions; place on rimmed baking sheet. Broil until browned, 7 minutes per side. Transfer to slow-cooker.
Meanwhile, in large nonstick skillet, heat oil over medium heat; fry onion, carrot, celery, garlic, thyme, salt and pepper until onion is softened, about 5 minutes. Remove from heat. Add barbecue sauce.
Add to slow-cooker, stirring to coat ribs. Cover and cook on low until ribs are tender, 8 to 10 hours.
Additional Information
Source
Canadian Living Magazine: November 2004
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