An attorney writes about stuff she'd rather be doing: cooking, eating, wining, dining and traveling.

Sunday, November 30, 2008

Angie's Crock Pot Country Ribs

Angie is a good friend of mine - we met under somewhat unusual circumstances, but bonded over our mutual love of cooking and distaste for newbie wedding planners. Angie's blog can be found at right - Adventures in Home Cooking. I took her country ribs recipe and adapted it based on her comments and our penchant for all things spicy.

Crock Pot Country Ribs

3-4 lbs. of country style ribs
1/2 c. ketchup
1/2 c. BBQ sauce (we LOVE Robinson's hot recipe)
1/2 c. beef broth
1/2 c. brown sugar
1/2 c. cider vinegar
2 tbsp. dry mustard
1 tbsp. Penzey's black and red pepper blend (or 1/2 tbsp. each black and cayenne peppers)

Whisk all ingredients together (except ribs) in the bottom of a crock pot. Add ribs and immerse so that they are covered with the liquid. Cook on high for 4 hours or so, or on low for 6 hours. You can definitely cook them for longer, but they do start to fall apart.

Angie's recipe calls for serving the ribs with the pan juices; however, we found the resulting juice to be far too greasy for our tastes. I fished the rib meat out of the crock pot and put it into a saucepan and ladled just a bit of the pan juices over the meat to keep it moist. I served the rib meat with additional BBQ sauce at the table. Yummmmmmm.

This went fabulously with the Yukon Gold and Sweet Potato Gratin below and a green salad.

1 comment:

Angie said...

I'm glad you liked them! I'd love to make them spicier, but Graham can't stand anything too hot, so I'll keep your changes for another time when he's not around. It looks like they came out great.