Sometimes you need a “Oh, isn’t that so cute” moment in your day.
Slow cooking doesn’t get easier than this recipe for BBQ ribs.
Just mix up three ingredients, spoon over the ribs and wave bye-bye.
Say “hello” 9 hours later to the most tender, wicked good ribs around.
Slow Cooker Barbecued Country Ribs
1 1/2 cups, prepared hickory-flavored barbecue sauce
1/2 cup, apricot-pineapple jam (I couldn’t find this, so I just used apricot)
1 Tbs soy sauce
4 pounds, boneless country-style pork spareribs (Again, couldn’t get boneless, but 6 pounds of bone in did the trick just fine)
1. In a medium size bowl, mix together 3/4 cup of the barbecue sauce (reserving the remaining 3/4 cup of the sauce), the jam, and the soy sauce. Stir until well blended.
2. Place a layer of the ribs in a slow cooker. Pour over 1/3 of the sauce mixture. Top with another layer of ribs and pour over half of the remaining sauce. Finally, top with the remaining ribs and pour on the remaining sauce. Cover and cook on the low heat setting for 8 1/2 to 9 hours, or until the ribs are tender.
3. Remove the ribs to a serving dish. Skim off and discard any fat from the sauce in the slow cooker. Stir reserved 3/4 cup barbecue sauce to the sauce in the slow cooker. Pass the sauce to spoon over the ribs.
NOTE: For a thicker sauce to serve with the ribs, discard half of the sauce remaining in the slow cooker before adding the remaining 3/4 cup barbecue sauce.
This song is smoking hot. You cannot help but like it from the first listen.
I love the guitars and the harmonies. And it has those addictive “whoas”.
Check out Churchill on the band’s Website, where you can learn upcoming East Coast US tour dates and buy the music.